Description
This Roasted Sweet Potato Salad features tender, slightly charred sweet potatoes combined with fresh baby spinach, cherry tomatoes, red onion, and crunchy walnuts, all tossed in a vibrant lemon-Dijon vinaigrette. It offers a delightful balance of sweet, savory, and tangy flavors, making it an ideal fall-inspired side dish for gatherings, potlucks, and holiday meals.
Ingredients
Scale
Sweet Potatoes and Seasoning
- 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
- Juice of 1 lemon
- 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 (any nuts or seeds will work)
- 5 ounces baby spinach or spring mix
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F (204°C) and line a large baking sheet with a silicone mat or parchment paper to prevent sticking. Spread the chopped sweet potatoes evenly on the baking sheet.
- Season and roast: Drizzle the sweet potatoes with 2 tablespoons of olive oil and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper. Toss to coat evenly. Roast in the oven for 10 minutes, then flip the sweet potatoes and roast for an additional 10 minutes or until they are slightly charred and tender. Remove from the oven and allow them to cool.
- Prepare dressing: In a small jar or bowl, whisk together the apple cider vinegar, juice of 1 lemon, Dijon mustard, water, and season with salt and pepper to taste. Mix well until combined.
- Assemble the salad base: In a large mixing bowl, combine the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour half of the prepared dressing over the mixture and toss to distribute the flavors evenly.
- Add greens and remaining dressing: Add the baby spinach or spring mix to the bowl, then drizzle the remaining dressing over the greens. Toss gently to ensure the spinach is well coated with the dressing.
- Combine and serve: Add the roasted sweet potatoes to the salad bowl. Toss the entire salad gently to integrate all ingredients and flavors. Serve immediately as a delicious side dish or light meal.
Notes
- The combination of roasted sweet potatoes with the lemon-Dijon dressing gives this salad a perfect balance of textures and a sweet-savory-tangy flavor profile.
- This salad works wonderfully as a nutritious side dish for parties, potlucks, and holiday gatherings.
- Walnuts can be substituted with any preferred nuts or seeds to suit dietary needs or preferences.
- For added protein, consider topping with grilled chicken or chickpeas.
- To make it vegan and gluten-free, ensure all ingredients and condiments meet these dietary requirements, which this recipe naturally does.
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
