Description
This Roasted Sweet Potato Salad features perfectly roasted sweet potatoes tossed with baby spinach, cherry tomatoes, red onions, and walnuts, all drizzled with a tangy lemon-Dijon vinaigrette. It’s a deliciously balanced, sweet-savory-tangy salad ideal as a colorful, nutritious side dish for fall gatherings, potlucks, or holiday meals.
Ingredients
Scale
Sweet Potato Roast
- 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
- 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 and to prevent sticking.
- Roast the Sweet Potatoes: Place the chopped sweet potatoes on the baking sheet, drizzle with 2 tablespoons of olive oil, then season with 1 teaspoon salt and 1 teaspoon black pepper. Roast for 10 minutes, then flip the pieces and roast for an additional 10 minutes or until the sweet potatoes are slightly charred and tender. Remove from the oven and allow to cool slightly.
- Make the Lemon-Dijon Dressing: In a small jar or bowl, combine the apple cider vinegar, juice of 1 lemon, Dijon mustard, water, and salt and pepper to taste. Whisk or shake well until fully emulsified and set aside.
- Assemble the Salad Base: In a large mixing bowl, add the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the dressing and toss thoroughly to evenly coat these ingredients.
- Add Greens and Finish Salad: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss everything well so the greens are coated with the dressing. Finally, top the salad with the roasted sweet potatoes, gently toss to combine all flavors, and serve immediately.
Notes
- This salad offers a wonderful balance of textures and flavors making it perfect for fall parties, potlucks, and holiday meals.
- You can substitute walnuts with other nuts or seeds based on preference or availability.
- Make sure not to overcook the sweet potatoes to keep a slight crisp edge for texture contrast.
- Leftovers can be stored in the fridge and served cold or at room temperature the next day.
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
