Sweet Potato Niçoise Salad

Sweet Potato Niçoise Salad

with Lemon-Dijon Dressing

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
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





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2414.168 kJ
Calories577 kcal
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.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!