Description
This Roasted Sweet Potato Salad is a vibrant and delicious fall-inspired dish showcasing tender roasted sweet potatoes tossed with fresh baby spinach, cherry tomatoes, red onion, and crunchy walnuts. Dressed with a tangy lemon-Dijon vinaigrette, it offers a perfect balance of sweet, savory, and tangy flavors ideal for potlucks, parties, or a healthy side.
Ingredients
Scale
For the Roasted Sweet Potatoes
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Dressing
- 2 tablespoons apple cider vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- Salt and pepper, to taste
For the 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 the oven to 400°F and line a large baking sheet with a silicone mat or parchment paper. Spread the chopped sweet potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Season with 1 teaspoon salt and 1 teaspoon black pepper, tossing to coat evenly.
- Roast the Sweet Potatoes: Roast the sweet potatoes in the oven for 10 minutes, then flip them over to ensure even cooking. Continue roasting for another 10 minutes or until the sweet potatoes are tender and slightly charred. Remove from the oven and let cool.
- Make the Dressing: In a small jar or bowl, combine 2 tablespoons apple cider vinegar, juice of 1 lemon, 1 teaspoon Dijon mustard, 2 tablespoons water, and salt and pepper to taste. Whisk or shake well to emulsify and set aside.
- Toss Vegetables and Nuts: In a large bowl, add the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the prepared dressing and toss gently to coat all ingredients.
- Add Greens and Remaining Dressing: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss well to evenly coat the greens with the dressing.
- Combine with Sweet Potatoes and Serve: Top the salad with the cooled roasted sweet potatoes. Toss everything gently to combine and serve immediately.
Notes
- This salad provides a wonderful blend of textures and flavors, making it a great option for fall gatherings or as a healthy, flavorful side dish.
- Any nuts or seeds can be substituted for walnuts based on preference or dietary needs.
- If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup to the vinaigrette.
- For meal prep, keep the dressing separate and add just before serving to avoid sogginess.
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
