Sweet Potato Salad
Sweet Potato Salad is a colorful and nutritious dish that combines the sweetness of roasted sweet potatoes with crunchy veggies and a tangy dressing. This vibrant salad is perfect for potlucks, picnics, or as a healthy side at any meal. With its delightful textures and flavors, it’s sure to become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 cup red bell pepper, chopped
- 1 small red onion (about 100g), finely chopped
- ¼ cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet lined with parchment paper.
- Roast sweet potatoes for 25-30 minutes until fork-tender and slightly caramelized.
- While sweet potatoes roast, chop red bell pepper, red onion, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Once sweet potatoes have cooled slightly, combine them with chopped veggies in a large bowl.
- Drizzle the dressing over the salad and toss gently until evenly coated.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added texture, consider mixing in nuts or seeds. Swap out sweet potatoes for butternut squash for a different flavor profile. This salad can be made ahead of time; it tastes even better after chilling in the refrigerator for a few hours.