Roasted Sweet Potato Salad (Printable version)
A delightful blend of sweet roasted potatoes, fresh greens, and a tangy maple-mustard dressing. Ideal for any meal, simple to prepare.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed (approx. 1.5 pounds)
02 - 1 small red onion, thinly sliced
03 - 3.5 ounces baby spinach or mixed greens
04 - 1 small avocado, diced
→ Nuts & Cheese
05 - 1.75 ounces crumbled feta cheese (optional)
06 - 1 ounce pecans or walnuts, roughly chopped
→ Dressing
07 - 3 tablespoons olive oil
08 - 1 tablespoon maple syrup
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon fresh lemon juice
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Seasoning
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground cumin
16 - Kosher salt, to taste
17 - Freshly ground black pepper, to taste
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and black pepper. Toss to ensure even coating. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are golden brown and tender when pierced with a fork.
04 - During the final 10 minutes of roasting, scatter the thinly sliced red onion over the sweet potatoes on the baking sheet to lightly caramelize.
05 - While the vegetables roast, whisk together the remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, fresh lemon juice, sea salt, and black pepper in a small bowl until thoroughly emulsified.
06 - In a large salad bowl, combine the warm roasted sweet potatoes and caramelized red onions, baby spinach, diced avocado, chopped nuts, and crumbled feta cheese (if using).
07 - Pour the prepared vinaigrette over the salad ingredients. Gently toss to combine all components. Serve immediately, warm or at room temperature.
# Expert advice:
01 -
- It’s incredibly versatile, working beautifully as a hearty side or a light, satisfying main course.
- The balance of sweet, savory, and tangy flavors will make your taste buds sing.
02 -
- Don't overcrowd your baking sheet when roasting the sweet potatoes; they need space to caramelize, not steam.
- Hold back a little dressing initially and add more as needed; you can always add more, but you can't take it away.
03 -
- Ensure your sweet potato cubes are roughly the same size for even roasting; this prevents some pieces from burning while others remain undercooked.
- Taste your dressing before adding it to the salad and adjust the sweetness or tanginess to perfectly suit your preference.