Description
This healthy and flavorful sweet potato salad is packed with roasted sweet potatoes, crunchy veggies, and a tangy dressing. Perfect for barbecues, picnics, or meal prep!
Ingredients
Scale
- 2–3 large sweet potatoes, peeled and diced
- 1 red onion, finely diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 2–3 green onions, chopped
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro (optional)
Instructions
- Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Dice the red onion, bell pepper, celery, and green onions.
- Whisk together Dijon mustard, apple cider vinegar, honey, and olive oil for the dressing.
- Combine the roasted sweet potatoes with the vegetables, pour over the dressing, and toss.
- Serve warm or chilled, garnished with fresh herbs if desired.
Notes
- Let the sweet potatoes cool slightly before tossing with the dressing to maintain their texture.
- Add nuts, cranberries, or feta for extra flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Sweet Potato Salad, Healthy Salad Recipe, Roasted Sweet Potatoes, Summer Salad, Picnic Salad