Roasted Sweet Potato Salad
Roasted sweet potato salad with lemon-Dijon dressing has a perfect balance of textures and sweet-savory-tangy flavors for a crowd-pleasing, fall-inspired side for parties, potlucks, & holidays!
Servings: 4 - 6
Calories: 397kcal
Ingredients
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons apple cider vinegar
- 1 lemon
- 1 teaspoon of dijon mustard
- 2 tablespoons of water
- Salt and pepper to taste
- 1 small red onion, thinly sliced
- 1 pint of cherry tomatoes, halved
- ⅓ cup of chopped walnuts (any nuts or seeds will work)
- 5 ounces of baby spinach or spring mix
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle 2 tablespoons of olive oil, and sprinkle salt and pepper. Roast for 10 minutes, flip them, and roast for another 10 minutes or until slightly charred. When ready, remove them from the oven and set aside to cool.
- In a small jar or bowl, mix the apple cider vinegar, juice of 1 lemon, dijon mustard, water, and salt and pepper to taste. Mix well and set aside.
- In a large bowl, add the onion, tomatoes, and walnuts. Add half of the dressing and mix well.
- Add the spinach and the remaining of the dressing. Toss well to coat the spinach with the dressing. Top with the sweet potato, toss, and serve.
Notes
- Cut the sweet potato evenly: So that it roasts evenly.
- Leave the potato to cool: Otherwise, the heat will cause the delicate leafy greens to wilt.
- Only dress/garnish when serving: This ensures the salad stays crisp and nuts don’t become soggy.
Nutrition
Calories: 397kcal | Carbohydrates: 64g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 789mg | Potassium: 1450mg | Fiber: 11g | Sugar: 16g | Vitamin A: 40090IU | Vitamin C: 60mg | Calcium: 152mg | Iron: 4mg
