Posted by: marthabernie | August 17, 2015


I don’t like parsley, so I often use a substitute.  In this salad, I use fresh baby spinach leaves but the recipe as it originated below.  This is the type of salad that fills you up, the kind of thing to prepare for lunch or dinner when you don’t want to eat meat!  I also add white pepper to the seasonings.


2 large sweet potatoes, cut into six wedges each.

1 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 cup fresh parsley leaves

2 cups grape tomatoes, halved

3 tablespoons toasted pecan pieces

3 tablespoons feta cheese

Preheat oven to 375 degrees F.  On baking sheet coated with nonstick cooking spray, place sweet potato wedges in single layer.  Spray with nonstick spray, sprinkle with half the salt and pepper.  Bake until tender, 25 to 30 minutes.  Let cool.  In medium bowl, whisk together lemon juice, oil, and remaining salt and pepper.  Stir in parsley, tomatoes and pecans.  Place sweet potato wedges on a serving platter.   Top with tomato mixture, and sprinkle with cheese.



  1. When I first read the ingredients in your recipe, I thought you said “toasted pecan pie” and was amazed you put pie in your salad:) Then I read it the right way. Made me chuckle. It really does sound like a good salad, even without the pie!


  2. I’m going to try this with Japanese sweet potatoes and see how it works out. I don’t know how it could go wrong. Thanks.


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