Description
A straightforward recipe for a roasted sweet potato salad featuring a light vinaigrette dressing.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- For the Dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Roast for 20 to 25 minutes, turning halfway, until the potatoes are tender and slightly browned. Let them cool slightly.
- While the potatoes roast, prepare the dressing. Whisk together the apple cider vinegar, 2 tablespoons of olive oil, Dijon mustard, and maple syrup in a small bowl.
- In a large bowl, combine the slightly cooled roasted sweet potatoes, sliced red onion, and chopped parsley.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve warm or at room temperature.
Notes
- You can substitute pecans or walnuts for added crunch.
- For a tangier dressing, increase the apple cider vinegar by one teaspoon.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 250
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 4
- Cholesterol: 0