Chorizo, Sweet Potato, Roasted Pepper & Manchego Salad

Prep Time
Cook Time
Ready In

"This would make a lovely luncheon salad or light dinner. We served it as a starchy side instead of potato or rice. Adapted from a recipe by Katie Quinn Davies."

Original is 3 servings


  • Serving Size: 1 (204.3 g)
  • Calories 413.8
  • Total Fat - 32.1 g
  • Saturated Fat - 8 g
  • Cholesterol - 32.9 mg
  • Sodium - 470.4 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 3.8 g
  • Sugars - 2.5 g
  • Protein - 15.3 g
  • Calcium - 214.8 mg
  • Iron - 2 mg
  • Vitamin C - 43.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Arrange arugula on a serving platter.

Step 2

Slice sweet potato as you would yams, and arrange on arugula.

Step 3

Thinly slice chorizo and brown in a nonstick skillet a few minutes to render out excess fat; drain on a paper towel.

Step 4

Slice roasted pepper.

Step 5

Sprinkle salad with peppers, chorizo, cheese, and almonds.

Step 6

Whisk together oil, lemon juice, basil paste together and season with salt and pepper.

Step 7

Serve dressing over salad.


No special items needed.

2 Reviews


Thought this was a great salad. We love Spanish chorizo and Manchego, so knew it would be up our alley. DH requested the red pepper be raw, and it worked out fine - gave it a nice crunch. The lemon marries well with everything, but the chorizo is really the star, so much so that I think you could add double the amount.


review by:
(10 Nov 2016)


This salad was very well enjoyed and is a definite keeper! I had never had a lettuce based salad that contained sweet potato and found that it worked particularly well with the chorizo. I used a Portuguese chourico and instead of manchego cheese, I used feta which I had on hand. I had a hard time finding basil paste, so I substituted "Fresh Basil Dressing" which is from "Natasha's Tomato, Avocado, Basil Salad" recipe. I will still be on the look-out for basil paste as it sounds like a great ingredient to have on hand. I also added some mini kalamata olives. Thank you Sue Lau for sharing!


review by:
(20 Feb 2015)

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