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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
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A vibrant and satisfying Roasted Sweet Potato Salad combining naturally sweet roasted sweet potatoes with crisp fresh greens, tangy dressing, creamy cheese, and crunchy nuts. Ready in under 30 minutes, this healthy, nutrient-rich salad is perfect for a quick lunch or light dinner, offering a burst of balanced flavors adaptable to your preferences and dietary needs.

Ingredients

Scale

Vegetables and Greens

  • 2 medium-sized sweet potatoes, peeled and cubed
  • 4 cups fresh greens (spinach, arugula, or mixed salad greens)
  • 1 small red onion, thinly sliced
  • 2 tablespoons fresh herbs (parsley or cilantro), chopped

Cheese and Nuts

  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup toasted nuts or seeds (walnuts, pecans, or pumpkin seeds)

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon vinegar (balsamic or apple cider vinegar)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare and Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into evenly sized cubes. Toss them with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and caramelized, flipping halfway through for even cooking.
  2. Prepare the Salad Base: While the sweet potatoes roast, thoroughly wash and dry your greens to avoid sogginess. Thinly slice the red onion and chop the fresh herbs. Place them all in a large mixing bowl.
  3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, salt, and pepper until well emulsified. Taste and adjust seasoning if needed.
  4. Assemble the Salad: Let the roasted sweet potatoes cool slightly to prevent wilting the greens. Add them to the salad bowl with the greens, onions, and herbs. Drizzle the dressing over and gently toss to combine everything evenly.
  5. Add Cheese and Nuts: Top the salad with crumbled feta or goat cheese and sprinkle toasted nuts or seeds for crunch. Give the salad a final gentle toss, then serve immediately or chill for later.

Notes

  • Cut sweet potatoes into uniform cubes to ensure even roasting.
  • Dry greens thoroughly to prevent a soggy salad and diluted dressing.
  • Toast nuts in a dry pan for enhanced flavor and crunch.
  • Add dressing before the cheese to avoid clumping and improve presentation.
  • Allow roasted sweet potatoes to cool slightly before combining with greens to keep salad fresh and crisp.

Nutrition

Keywords: roasted sweet potato salad, healthy salad, gluten free salad, quick salad, vegan option, meal prep salad

Find it online: https://ninagourmet.com/roasted-sweet-potato-salad/