Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.2% of RDA
• Calories: 12.9% of RDA
• Carbs: 8.3% of RDA
• Fat (total lipid): 27.1% of RDA
• Fiber: 13.2% of RDA
• Fructose: 7.0% of RDA
• Protein: 6.7% of RDA
• Sodium: 15.2% of RDA
• Sugar: 32.0% of RDA
• Vitamin A (IU): 299% of RDA
• Vitamin B6: 12.0% of RDA
• Vitamin C: 6.5% of RDA
• Iron: 6.8% of RDA
• Magnesium: 24.8% of RDA
• Manganese: 14.2% of RDA
• Niacin: 6.5% of RDA
• Potassium: 11.0% of RDA
• Zinc: 11.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE POTATOES
1.
Preheat the oven to 400 degrees F.
2.
lace the sweet potatoes on a large baking sheet. Drizzle with 1 tbsp olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste.
3.
Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven and let cool.
PREPARING THE DRESSING
4.
In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, 2 tbsp olive oil, salt, and pepper.
ASSEMBLING THE SALAD
5.
Place the sweet potatoes in a large bowl. Add pomegranate arils, dill, pepitas, and feta cheese.
6.
Drizzle dressing over sweet potato salad. Gently toss. Serve immediately sprinkled with fresh basil.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 259
Protein 7.49 g
Carbohydrates 22.7 g
Iron 1.28 mg
Fiber 3.69 g
Calcium 21.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
