Description
A vibrant and wholesome roasted sweet potato salad featuring tender roasted sweet potato cubes, crisp baby spinach, crunchy walnuts, and a zesty lemon-Dijon vinaigrette. This nutritious and colorful salad offers a delightful blend of sweet, savory, and tangy flavors, perfect as a side dish for fall gatherings, potlucks, or holiday meals.
Ingredients
Units
Scale
Roasted 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
- 1/3 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 (200°C) and line a large baking sheet with a silicone mat or parchment paper for easy cleanup.
- Roast Sweet Potatoes: Spread the cubed sweet potatoes evenly on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper. Roast for 10 minutes, then carefully flip the cubes over, roasting for another 10 minutes or until they are slightly charred and tender. Remove from the oven and let cool.
- Make the Dressing: In a small jar or bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, water, and salt and pepper to taste until fully combined. Set aside to let the flavors meld.
- Assemble Salad Base: In a large mixing bowl, combine thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Add half of the dressing and toss well to coat these ingredients evenly.
- Add Greens and More Dressing: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss gently to ensure the greens are thoroughly coated with the dressing.
- Combine and Serve: Top the dressed salad with the cooled roasted sweet potatoes. Toss everything lightly to combine all flavors and serve immediately for the best taste and texture.
Notes
- This salad offers a perfect balance of textures and sweet-savory-tangy flavors, making it ideal as a crowd-pleasing side for fall parties, potlucks, and holidays.
- You can substitute walnuts with any nuts or seeds according to your preference or availability.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- To make this salad gluten-free and vegetarian-friendly, ensure all ingredients and dressings are verified accordingly.
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
