Fresh Sweet Potato Salad
A vibrant and nutritious twist to your typical salad, featuring roasted sweet potatoes and crunchy vegetables.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 medium Sweet Potatoes Peeled and cubed into bite-sized pieces.
- 1 medium Red Bell Pepper Diced.
- 1 medium Cucumber Diced.
- 1 small Red Onion Finely chopped.
- 3 tablespoons Olive Oil Extra virgin, for roasting and dressing.
- 2 tablespoons Lemon Juice Freshly squeezed.
- 1 tablespoon Honey For sweetness.
- to taste Salt
- to taste Pepper
- ¼ cup Fresh Parsley Chopped, for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Peeled and cube the sweet potatoes into uniform bite-sized pieces.
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper in a large bowl.
- Spread the sweet potatoes on a baking sheet lined with parchment paper.
- Roast the sweet potatoes for about 25-30 minutes, or until fork-tender and golden brown.
- While the sweet potatoes are roasting, prepare the remaining ingredients by dicing the red bell pepper, cucumber, and red onion.
- In a small bowl, whisk together the remaining olive oil, lemon juice, and honey for the dressing.
- Once the sweet potatoes are done roasting, allow them to cool for about 10 minutes.
- Add the roasted sweet potatoes to the bowl with the diced vegetables and drizzle the dressing over the mixture.
- Gently toss to combine and sprinkle with chopped fresh parsley for garnish.
- Serve the salad warm or at room temperature.
Notes
This salad can be enjoyed immediately or stored in the refrigerator for later. The flavors continue to meld over time, making it a great make-ahead option.