Roasted Sweet Potato Salad
User Reviews
5
Roasted Sweet Potato Salad
Description
This salad starts by roasting sweet potatoes seasoned with olive oil, salt, and pepper until slightly charred and tender. Cooling the sweet potatoes before adding them to the salad keeps the greens crisp. The dressing blends apple cider vinegar, lemon juice, Dijon mustard, and water for acidity balancing the earthiness of the sweet potatoes and the bite of red onion and cherry tomatoes. Walnuts add crunch and a nutty dimension. Spinach or spring mix provides a fresh, leafy base that’s coated in dressing.
The salad’s mixture of textures ranges from the soft roasted sweet potatoes to the crunchy nuts and crisp vegetables. It’s versatile as a side dish or a light vegetarian entrée. Tossing the salad only before serving prevents sogginess and preserves the walnut crunchiness.
Careful even cutting of sweet potatoes ensures uniform roasting, and allowing them to cool avoids wilting the greens. Dressing only a portion at first helps coat some ingredients evenly before combining everything.
Ingredients
- 3 large sweet potato chopped into bite-size cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons of water
- salt to taste
- black pepper to taste
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes halved
- ⅓ cup walnuts any nuts or seeds will work, chopped
- 5 ounces spinach or spring mix, baby
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle 2 tablespoons of olive oil, and sprinkle salt and pepper. Roast for 10 minutes, flip them, and roast for another 10 minutes or until slightly charred. When ready, remove them from the oven and set aside to cool.
- In a small jar or bowl, mix the apple cider vinegar, juice of 1 lemon, dijon mustard, water, and salt and pepper to taste. Mix well and set aside.
- In a large bowl, add the onion, tomatoes, and walnuts. Add half of the dressing and mix well.
- Add the spinach and the remaining of the dressing. Toss well to coat the spinach with the dressing. Top with the sweet potato, toss, and serve.
Notes
- Cut sweet potatoes into uniform cubes to ensure even roasting.
- Allow roasted sweet potatoes to cool before adding to the salad to prevent wilting the greens.
- Dress and garnish the salad just before serving to keep greens crisp and nuts crunchy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 789mg | 33% |
| Potassium | 1450mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 40090IU | 802% |
| Vitamin C | 60mg | 67% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
