Roasted Sweet Potato Salad
User Reviews
4.5
Roasted Sweet Potato Salad
Description
Roasted Sweet Potato Salad starts with sweet potatoes peeled and cut into cubes, seasoned, and roasted until tender and lightly caramelized, imparting a soft yet slightly firm texture. The roasted potatoes are mixed with drained black beans, fresh corn, diced red bell pepper, green onions, and chopped cilantro, bringing colorful contrast and crunch to the dish.
The dressing is a balanced blend of honey, Dijon mustard, lemon juice, olive oil, salt, pepper, and optional cayenne pepper for subtle heat. This honey Dijon dressing imparts tangy sweetness and a creamy viscosity that coats the ingredients evenly without overpowering the natural flavors.
The salad can be served warm shortly after roasting, at room temperature, or chilled, making it versatile across seasons and occasions. It works well as a side dish or a light vegetarian main. The combination of herbs, fresh vegetables, and roasted root vegetable offers varied textures and fresh, zesty flavors.
Storage and leftovers can be kept airtight in the refrigerator for up to five days without losing quality, making it practical for meal planning.
Ingredients
- sweet potato about 2 jumbo, washed, peeled, and cut into 1-inch pieces, about 1 1/4 pounds
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- black beans drained and rinsed, canned
- 3 green onions trimmed and thinly sliced (use the white and green)
- 1 red bell pepper seeded and diced small, medium
- 1 cup corn I use frozen that I allowed to thaw
- ½ cup cilantro minced (about half of 1 bunch, leaves
Honey Dijon Dressing
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice lime juice may be substituted
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- pinch cayenne pepper optional and to taste
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
- To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
- To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
- After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.
Notes
- This salad can be served warm, at room temperature, or chilled according to preference.
- Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 316kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Sodium | 764mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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