Roasted Sweet Potato Salad
User Reviews
5
Roasted Sweet Potato Salad
Description
Roasting sweet potatoes brings out their natural sweetness and soft texture, accentuated by light seasoning with olive oil, salt, and pepper. The salad incorporates sweetcorn and a mix of diced green and roasted red bell peppers for freshness and color, along with protein-rich chickpeas and intensely flavored sun-dried tomatoes. The dressing combines acidity from lemon juice and red wine vinegar with honey and Dijon mustard, creating a bright yet mildly sweet flavor that holds the salad together.
The feta cheese topping adds a creamy and salty dimension that contrasts with the sweet and tangy components. This salad can be served warm just after roasting or chilled for a refreshing side. It complements a variety of dishes and can be a standalone vegetarian meal.
Adjusting the dressing or adding fresh herbs like coriander, dill, or chives can customize the flavor profile. Leftovers work well in wraps or tacos, extending the salad's utility beyond a side dish.
Cut the sweet potato into evenly sized chunks to ensure consistent roasting.For a creamier salad, mayonnaise can substitute the vinaigrette dressing.Chickpeas can be swapped with black beans or butter beans to vary texture and flavor.To make the salad vegan, replace honey with maple syrup and omit feta cheese.Add fresh herbs such as coriander, dill, or chives for extra flavor.A pinch of cayenne in the dressing adds a subtle heat if desired.If preparing ahead, add dressing only just before serving to maintain freshness.Including spinach or rocket lettuce adds green freshness.Bacon bits or dried cherries can be added for extra flavor contrasts.Top with chopped nuts and seeds for additional texture.
Ingredients
Roasted sweet potato
- 2 large sweet potato peeled and chopped in to chunks
- 2 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
Salad
- 100 g sweetcorn
- 1 green bell pepper diced
- 1 red bell pepper diced, roasted
- 240 g chickpeas canned, drained
- 6 sun-dried tomatoes chopped
Dressing
- 2 tablespoon olive oil
- 0.5 lemon (juice only)
- 1 tablespoon red wine vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoon Dijon mustard
To serve
- 50 g feta cheese crumbled
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Mix 2 large Sweet potato and 2 tablespoon Olive oil together on a baking sheet. Put into the oven for 40 minutes, stirring half way. Remove from the oven and allow to cool.
- Mix together 2 tablespoon Olive oil, juice of 0.5 Lemon, 1 tablespoon Red wine vinegar, 1 tablespoon Honey or maple syrup 2 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper. This is your dressing.
- Add the sweet potato to a bowl with 100 g Sweetcorn, 1 Green bell pepper, 1 Roasted red peppers, 240 g Chickpeas and 6 Sun-dried tomatoes Pour over the dressing and mix well.
- Serve, topped with 50 g Feta.
Notes
- Cut the sweet potato into evenly sized chunks to ensure consistent roasting.
- For a creamier salad, mayonnaise can substitute the vinaigrette dressing.
- Chickpeas can be swapped with black beans or butter beans to vary texture and flavor.
- To make the salad vegan, replace honey with maple syrup and omit feta cheese.
- Add fresh herbs such as coriander, dill, or chives for extra flavor.
- A pinch of cayenne in the dressing adds a subtle heat if desired.
- If preparing ahead, add dressing only just before serving to maintain freshness.
- Including spinach or rocket lettuce adds green freshness.
- Bacon bits or dried cherries can be added for extra flavor contrasts.
- Top with chopped nuts and seeds for additional texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 418kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 468mg | 20% |
| Potassium | 1011mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 24437IU | 489% |
| Vitamin C | 43mg | 48% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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