Description

Indulge in the vibrant flavors of this delicious sweet potato salad, a perfect blend of earthy roasted sweet potatoes, fresh vegetables, and a zesty dressing. This colorful dish is not only visually appealing but also packed with nutrients, making it an excellent choice for gatherings or meals. Roasted to perfection, the sweet potatoes add delightful sweetness that pairs beautifully with crunchy bell peppers, red onion, and fresh spinach. Whether served warm or chilled, this salad is versatile enough for picnics, barbecues, or as a hearty side at holiday feasts. Elevate your dining experience with this easy-to-follow recipe that promises to impress family and friends alike while nourishing your body!

Ingredients

Scale

2 large sweet potatoes
1 red bell pepper
1/2 cup red onion
1/4 cup fresh parsley
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into bite-sized pieces. Toss with olive oil, salt, and pepper; spread on the baking sheet.
Roast for 25-30 minutes until tender and caramelized, stirring halfway through.
In a large bowl, combine chopped bell pepper, sliced red onion, and parsley.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Once sweet potatoes are cool, add them to the vegetable mixture. Drizzle with dressing and toss gently. Serve immediately or chill in the refrigerator for enhanced flavor.

Notes

For extra crunch, consider adding nuts like walnuts or pecans.
Customize by incorporating dried cranberries for sweetness or feta cheese for creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 6g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg