Description
A vibrant and nourishing Roasted Sweet Potato Salad featuring tender, caramelized sweet potatoes tossed with fresh baby spinach, cherry tomatoes, red onions, and crunchy walnuts. Dressed in a tangy lemon-Dijon vinaigrette, this salad combines sweet, savory, and tangy flavors perfect for fall gatherings, potlucks, or a healthy side dish any time of year.
Ingredients
Scale
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
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- Salt and pepper, to taste
Salad
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- ⅓ cup chopped walnuts (or any nuts/seeds of choice)
- 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 in the oven for 10 minutes, then flip the potatoes to ensure even cooking. Roast for another 10 minutes or until the sweet potatoes are slightly charred and tender. Remove from the oven and allow to cool slightly.
- 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 until fully blended. Set aside.
- Assemble the Salad Base: In a large bowl, mix together the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the dressing and toss until evenly coated.
- Add Greens and Toss: Add the baby spinach or spring mix to the bowl and pour in the remaining dressing. Toss gently to coat the greens evenly with the dressing.
- Combine and Serve: Top the salad with the roasted sweet potatoes. Toss gently once more to combine all ingredients. Serve immediately or chilled as a refreshing, nutrient-packed salad.
Notes
- This salad has a perfect balance of textures and sweet-savory-tangy flavors, making it ideal for fall occasions, parties, potlucks, and holiday meals.
- You can substitute walnuts with any nuts or seeds you prefer, such as pecans, almonds, or pumpkin seeds.
- For a vegan option, ensure that the Dijon mustard you use contains no honey.
- Leftovers can be stored in the refrigerator for up to 2 days; dressing the greens just before serving helps 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
