Description
This Roasted Sweet Potato Salad features perfectly roasted sweet potatoes tossed with a zesty lemon-Dijon dressing, combined with fresh baby spinach, cherry tomatoes, red onions, and crunchy walnuts. It’s a vibrant, nutritious, and flavorful fall-inspired salad that works wonderfully as a side dish or a light meal, ideal for gatherings, potlucks, or holidays.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Dressing
- 2 tablespoons apple cider vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- Salt and pepper, to taste
Salad Mix
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- ⅓ cup chopped walnuts (or any nuts or seeds)
- 5 ounces baby spinach or spring mix
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet with a silicone mat or parchment paper for easy cleanup.
- Roast Sweet Potatoes: Place the chopped sweet potatoes on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle 1 teaspoon each of salt and black pepper evenly. Roast for 10 minutes, then flip the cubes and roast for another 10 minutes or until they are slightly charred and tender. Remove from the oven and allow them to cool slightly.
- Make the Dressing: In a small jar or bowl, combine 2 tablespoons apple cider vinegar, the juice of 1 lemon, 1 teaspoon Dijon mustard, 2 tablespoons water, and salt and pepper to taste. Mix well until emulsified and set aside.
- Assemble Salad Base: 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 to coat them evenly.
- Add Greens and More Dressing: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss everything together to ensure the greens are well coated with the dressing.
- Combine and Serve: Finally, top the salad with the roasted sweet potatoes and toss lightly to blend the ingredients. Serve immediately to enjoy the fresh, vibrant flavors and textures.
Notes
- Roasted sweet potato salad with a lemon-Dijon dressing offers a perfect balance of sweet, savory, and tangy flavors combined with varied textures, making it an excellent crowd-pleaser for parties, potlucks, and holiday gatherings.
- You can substitute walnuts with any nuts or seeds you prefer, such as pecans or sunflower seeds, to suit your taste or dietary needs.
- This salad is best served fresh but leftover dressing can be stored separately in the refrigerator for up to 3 days.
- To make this salad vegan-friendly, ensure the Dijon mustard and other ingredients used are free from any animal-derived additives.
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
