Sweet Potato Niçoise Salad
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Sweet Potato Niçoise Salad

Sweet Potato Niçoise Salad

with Lemon-Dijon Dressing

We took some liberties with the classic French salad Niçoise, but worry not, this salad is worthy in its own right. Roasted sweet potato marries with traditional components like tomatoes and green beans for an unexpectedly harmonious medley. The entire salad is amped up by a creamy lemon- Dijon dressing. Bon appétit!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

12 ounce

Sweet Potato

4 ounce

Green Beans

4 ounce

Grape Tomatoes

1 unit

Persian Cucumber

2 ounce

Mixed Greens

1 unit


1 ounce

Chili Garlic Olives

1 unit

Red Onion

1 jar

Dijon Mustard

¼ ounce


2 clove


1 unit


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt




Nutrition Values

/ per serving
Calories577 kcal
Energy (kJ)2414 kJ
Fat15 g
Saturated Fat1 g
Carbohydrate86 g
Sugar15 g
Dietary Fiber24 g
Protein22 g
Sodium452 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Large Bowl


Prep the ingredients

Wash and dry all produce oven to 450 degrees. Bring a large pot of salted water to a boil. Peel and slice the cucumber into rounds. Halve, peel, and thinly slice the onion. Peel then slice the sweet potato into ¼-inch cubes. Drain and rinse the chickpeas. Finely chop the parsley. Mince or grate the garlic. Thinly slice the olives. Halve the lemon. Trim the ends of the green beans.

Roast the sweet potatoes

Toss the sweet potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, turning halfway through cooking, until golden brown.

Cook the green beans

Add the green beans to the boiling water and cook for 2-3 minutes, until crisp-tender. Drain and rinse under cold water, then cut into 2-inch pieces.

Make the dressing

In a large bowl, mash 1/4 of the chickpeas until they are smooth. Add the parsley, 1 teaspoon Dijon mustard, the juice of half a lemon, and as much garlic as you like (start with a little and add more later). Whisk in a large drizzle of olive oil. Season to taste with salt and pepper.


Plate: Arrange the spring mix on a plate and top with the tomatoes, sweet potatoes, green beans, cucumbers, olives, remaining chickpeas, and as much red onion as you like. Season with salt and pepper. TIP: You can arrange the ingredients in rows to create a classic Niçoise presentation! Drizzle with the lemon-Dijon dressing and dig in!

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