Description
This Roasted Sweet Potato Salad features tender, roasted sweet potatoes combined with a zesty lemon-Dijon dressing, fresh spinach, crunchy walnuts, cherry tomatoes, and red onion. Perfect as a nutritious side dish or light meal, it offers a delightful blend of sweet, savory, and tangy flavors with vibrant textures.
Ingredients
Scale
Sweet Potato and Dressing
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- Salt and pepper, to taste
Salad
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- ⅓ cup chopped walnuts (or any nuts/seeds)
- 5 ounces baby spinach or spring mix
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 400°F (204°C) and line a large baking sheet with a silicone mat or parchment paper. Place the chopped sweet potatoes on the sheet, drizzle with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper.
- Roast the sweet potatoes: Roast the sweet potatoes for 10 minutes, then flip them to ensure even cooking. Roast for another 10 minutes or until they are slightly charred and tender. Remove from the oven and allow to cool.
- Make the dressing: In a small jar or bowl, combine the apple cider vinegar, lemon juice, Dijon mustard, water, and salt and pepper to taste. Whisk or shake well until the dressing is emulsified and smooth. Set aside.
- Combine salad ingredients: In a large bowl, add the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour half of the prepared dressing over these ingredients and toss gently until evenly coated.
- Add greens and remaining dressing: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss well to thoroughly coat the greens.
- Finish and serve: Top the dressed greens and vegetables with the roasted sweet potatoes. Toss gently once more to combine all ingredients evenly. Serve immediately or chilled as a flavorful salad side or main.
Notes
- This roasted sweet potato salad showcases a vibrant mix of textures and a harmonious sweet-savory-tangy flavor profile, making it a crowd-pleaser for fall events, parties, potlucks, and holiday gatherings.
- Walnuts can be substituted with any preferred nuts or seeds to suit dietary needs or preferences.
- Adjust salt and pepper in the dressing according to taste to balance the acidity and sweetness.
- For added protein, consider topping with grilled chicken or chickpeas.
- Can be served warm or chilled depending on preference.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 16 g
- Sodium: 789 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 11 g
- Protein: 8 g
- Cholesterol: 0 mg
