Description
This Roasted Sweet Potato Salad features perfectly roasted sweet potatoes tossed with a tangy lemon-Dijon dressing, fresh cherry tomatoes, red onions, crunchy walnuts, and baby spinach. It’s a vibrant, healthy side dish with a delightful balance of textures and flavors, ideal for fall gatherings, potlucks, or holiday meals.
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
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- ⅓ cup chopped walnuts (or any nuts/seeds)
- 5 ounces baby spinach or spring mix
Instructions
- Preheat 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. Spread the chopped sweet potatoes evenly on the baking sheet and drizzle with 2 tablespoons olive oil. Season with 1 teaspoon salt and 1 teaspoon black pepper.
- Roast sweet potatoes: Roast the sweet potatoes in the oven for 10 minutes. Then, flip them over and roast for another 10 minutes until they are slightly charred and tender. Remove from the oven and let them cool slightly.
- Make the dressing: In a small jar or bowl, combine the apple cider vinegar, juice of 1 lemon, Dijon mustard, water, and salt and pepper to taste. Whisk or shake well to blend all ingredients and set aside.
- Combine salad ingredients: In a large mixing bowl, add the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the prepared dressing and toss well to coat all ingredients evenly.
- Add greens and remaining dressing: Add the baby spinach or spring mix to the bowl, then drizzle with the remaining dressing. Toss gently to evenly coat the greens with the dressing.
- Assemble and serve: Top the dressed salad with the roasted sweet potatoes. Toss gently once more to combine all flavors. Serve immediately for the best texture and taste.
Notes
- Roasted sweet potato salad with lemon-Dijon dressing offers a perfect balance of textures and a sweet-savory-tangy flavor profile, making it ideal for parties, potlucks, and holiday celebrations.
- Feel free to substitute walnuts with any nuts or seeds you prefer to add crunch and extra nutrition.
- If you want to make it vegan and gluten-free, this recipe already fits those dietary restrictions.
- Make sure to not overcook the sweet potatoes to keep them slightly firm and maintain good texture in the salad.
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
