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Roasted Sweet Potato and Chayote Salad - Ensalada de Chuchu

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Roasted Sweet Potato and Chayote Salad - Ensalada de Chuchu

Roasted Sweet Potato and Chayote Salad

Marian Blazes

Chayote (known as chuchu in Brazil) is a South American vegetable in the squash family. It is a popular salad ingredient, as it has a pleasant crunch and a cucumber-like taste. Chayote also soaks up the flavor of salad dressings dressing nicely.

This pretty orange and green salad is great for fall and winter - and it's nutritious, with roasted sweet potato and carrots, lima beans, cilantro, and a cumin-lime vinaigrette. Serve it on a bed of lettuce, or warm over rice.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 2 sweet potatoes
  • 4 large carrots
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 2 chayotes
  • 1 pound frozen lima beans
  • 1/2 cup chopped cilantro
  • 1/3 cup olive oil
  • 1/4 cup rice vinegar
  • 1 tablespoon Dijon mustard
  • Juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/4 teaspoon chile powder
  • Salt and pepper to taste


  1. Preheat the oven to 375 degrees.

  2. Peel the sweet potatoes and carrots. Cut the sweet potatoes into 1 inch cubes, and slice the carrots into 1/2 cubes.

  3. Toss the carrots and sweet potatoes with 3 tablespoons olive oil, 1 teaspoon cumin, and some salt and pepper.

  4. Line a baking sheet with foil, and spread the potatoes and carrots in an even layer over the foil. Roast potatoes and carrots in the oven, stirring and turning gently once or twice, until golden brown and tender, about 30 minutes. Remove from oven and let cool.

  5. Bring a pot of lightly salted water to a boil. Peel the chayote, and slice in half. Cook the chayote in the boiling water for 10 miutes. Drain, cool, and chop (omitting seed) into cubes.

  6. Bring another pot of salted water to a boil and cook lima beans according to package directions (about 10 minutes). Drain and cool.

  7. Whisk 1/2 cup olive oil, vinegar, mustard, lime juice, cumin, curry powder, and chile powder together. Add salt and pepper to taste.

  8. Add chopped vegetables to a large bowl with chopped cilantro. Toss gently with dressing. Serve warm or at room temperature. Salad is best if prepared 1 hour before serving.

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