Description
This Sweet Potato Salad recipe is a vibrant, flavorful dish combining roasted sweet potatoes, fresh vegetables, toasted nuts, and a zesty dressing. Perfect as a nutritious side or a light meal, it balances creamy, tangy, and sweet flavors with a variety of textures. Easy to prepare and customizable, it suits various dietary needs and occasions.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes, peeled and cut into bite-sized cubes
- 1/2 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup fresh parsley, chopped (or substitute with cilantro or basil)
- 1/2 cup toasted pecans or walnuts
Dressing Ingredients
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey (or maple syrup for vegan version)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Extras
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup dried cranberries or raisins
- Pinch of cayenne pepper or chopped jalapenos (for spicy kick)
- Additional nuts like almonds or pistachios (optional)
- Cooked chickpeas or grilled chicken (for protein boost)
Instructions
- Prepare the Sweet Potatoes: Peel and cut the sweet potatoes into bite-sized cubes. Toss them with a drizzle of olive oil and a pinch of salt. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized, developing slightly crisp edges.
- Chop the Fresh Vegetables and Herbs: While sweet potatoes roast, finely dice the red onion and celery. Chop fresh parsley or your preferred herbs to add freshness and color.
- Toast the Nuts: In a dry skillet over medium heat, toast pecans or walnuts for 3-5 minutes until fragrant and golden, enhancing their crunch and flavor.
- Prepare the Dressing: In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified, creating a tangy and slightly sweet dressing.
- Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, chopped vegetables, toasted nuts, and herbs. Pour the dressing over and gently toss to evenly coat all ingredients. Optionally, sprinkle crumbled feta or goat cheese and dried cranberries or raisins for extra creaminess and sweetness.
Notes
- Cut sweet potatoes evenly for consistent roasting and caramelization.
- Add dressing gradually to avoid sogginess while ensuring flavor.
- Chill the salad for at least an hour before serving to meld flavors.
- Use fresh herbs and crisp vegetables to enhance brightness and texture.
- Add toasted nuts just before serving to keep their crunch.
- Boiled sweet potatoes can be used but roasting adds better flavor and texture.
- Apple cider vinegar is recommended for dressing but white wine vinegar or lemon juice also work.
- This salad can be stored refrigerated for up to 3 days in an airtight container.
- Freezing is not recommended due to texture changes; freeze cooked sweet potatoes separately if needed.
- Reheat sweet potatoes gently before mixing if serving warm.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg