Back in my olden days (long before I ever thought I’d be creating a free 30-Day PCOS Diet Challenge for women just like me), I remember when “a salad” usually meant iceberg lettuce, truss tomatoes, cucumber, and maybe some cheese? Fortunately, salad combinations have come a long way as this sweet potato noodle salad shows.

With a nice serving of low-GI, carbohydrate-rich whole foods, this salad makes an excellent partner to roasted or grilled meats!

PCOS Salad Recipe Sweet Potato Noodle-2Here’s everything you’ll need to make this PCOS-friendly salad:

  • Olive oil
  • Pepitas
  • Chili powder
  • Salt
  • Sweet potato/yam
  • Corn on the cob
  • Fresh cilantro/coriander
  • Baby spinach
  • Garlic
  • Orange
  • Lemon juice

Try this recipe out on your family and friends. They’ll be so busy admiring the dressing that they won’t even notice that it’s gluten-free, dairy-free, and low-sugar.

xo Kym

P.S. If you are struggling to make the switch to a PCOS diet, I run a free 30-Day PCOS Diet Challenge every quarter which is the perfect way to really kickstart your health transformation. This live event includes weekly meal plans, recipes, shopping lists, and video lessons, all within a supportive community environment. However, if this recipe has inspired you and you want to get started right away, then I recommend downloading my free 3-Day PCOS Diet Meal Plan as well. It’s a 15-page PDF ebook that contains some of my most popular PCOS recipes, a shopping list ready to go, and some additional information about how to use food to heal your PCOS.

This PCOS salad recipe is perfect to add some extra color and nutrition to your day!

PCOS Salad Recipe Sweet Potato Noodle
Yield: 4 SERVINGS

Sweet Potato Noodle Salad (PCOS-Friendly)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

With a nice serving of low-GI, carbohydrate-rich whole foods, this salad makes an excellent partner to roasted or grilled meats!

Ingredients

Pantry

  • 1/2 cup Olive oil
  • 1/2 cup Pepitas
  • 1/2 tsp Chili powder
  • 1/2 tsp Salt

Vegetables

  • 16 oz Sweet potato/yam
  • 2 Corn on the cob (cut kernels off cob)
  • 1 cup Fresh cilantro/coriander (chopped)
  • 4 cup Baby spinach
  • 1 tsp Garlic (minced)

Fruit

  • 1 Orange (juiced)
  • 2 tbsp Lemon juice

Instructions

  1. Heat a skillet over medium heat. Add a generous amount of olive oil then fry the sweet potato noodles, tossing every couple of minutes until they’re no longer stiff. Be careful not to overcook them either as you don’t want them to get mushy. About 5 minutes should put you in the ball-park. Remove the noodles and set aside in a large bowl.
  2. Soften up the baby spinach leaves by quickly spinning them in the skillet. Less cooking is better – you just want to reduce the volume a little. Add the spinach to the bowl containing the noodles.
  3. Wipe out the skillet so it’s dry and return to the heat. Roast the sweet corn by letting them brown-up on the hot skillet without stirring them. Give them a toss only every few minutes until done.
  4. Add the corn to the bowl of noodles, along with the cilantro and pepitas.
  5. For the dressing, combine olive oil, chili powder, garlic, orange juice, lemon juice and salt. Mix thoroughly.
  6. Drizzle the dressing on top of the salad, and toss it around until well coated.
  7. If you intend to enjoy this salad across several meals, it’s best to keep the dressing separate until you’re ready to eat.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 543Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 506mgCarbohydrates: 52gFiber: 9gSugar: 13gProtein: 10g

Please note that the nutrition information above isn’t always 100% accurate.

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