Roasted Sweet Potato Salad
Sweet potato salad combines savory and sweet and is full of superfood goodness. Roasted sweet potatoes are tossed into various veggies and greens and dressed in a tangy dressing. Salads don't have to be boring, so mix up your salad routine with this sweet potato salad recipe.
Servings: 6 servings
Calories: 244kcal
Ingredients
Salad Recipe
- 2 large Sweet potatoes Scrubbed, skins on, and cut into bite-sized pieces.
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 red onion cut into slivers
- 1 English cucumber cut into slices and then halves
- 2 Honeycrisp apples cut into bite-sized pieces similar to the sweet potatoes + 1 Tablespoon lemon juice to prevent browning
- ½ cup chopped parsley
- 5 ounces baby arugula
- ¼ cup toasted sliced almonds optional
- ¼ cup dried cranberries or cherries optional
Oil-free Dressing
- ¼ cup apple cider vinegar
- 2 Tablespoons dijon mustard
- 2 teaspoon fresh lemon juice
- 2 teaspoons maple syrup
- 2 Tablespoons water
Instructions
Roasting the Sweet Potatoes
- Preheat the oven to 425.
- Scrub sweet potatoes and cut them into bite-sized pieces (skin on or skin off; I prefer skin on).
- Rinse cut sweet potatoes in a colander again to remove extra debris.
- Place sweet potato pieces on a baking sheet with a silicone baking mat or parchment paper.
- Sprinkle with garlic powder and onion powder.
- Roast for 20 minutes; time varies based on the potato pieces' size, so watch to prevent overcooking.
- Allow cooking entirely before adding to the other salad ingredients.
- Once cooled, add to the other salad ingredients.
Salad Dressing
- Whisk all the ingredients together, and set aside or place them in the refrigerator until ready to use.
Toasting Almonds
- In a dry, non-stick skillet, add the sliced almonds
- Cook on low, continuously moving with a wooden spoon or spatula.
- When the almonds are brown and toasted, remove them from the heat and allow them to cool.
Assembling the Salad
- Cut apples and toss in a bowl with lemon juice; set aside until ready to use, and then drain any excess lemon juice before adding to the salad.
- Put the arugula in a large bowl.
- Add the red onion, apples, cucumber, parsley, and cooled sweet potatoes.
- Now add the dressing and toss.
- Then, add a few toasted almonds and dried cranberries or cherries to the salad.
Notes
- Leave the skins on the sweet potatoes for maximum nutrients.
- Scrub the potatoes to remove any excess dirt or debris.
- Cut the potatoes into equal-sized cubes, so they cook evenly and are easy to eat.
- Cool the sweet potatoes completely before adding them to the salad, or the green will wilt.
- If using avocado, don't add it until before serving, so it doesn't turn brown.
- Cut the apples, toss in lemon juice, and let the apples remain in the lemon juice until adding the apples to the salad. Then, drain the excess lemon juice before adding the apples.
Nutrition
Serving: 6g | Calories: 244kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 132mg | Potassium: 786mg | Fiber: 8g | Sugar: 19g | Vitamin A: 17150IU | Vitamin C: 19mg | Calcium: 134mg | Iron: 2mg