Awesome Marinated Sweet Potato Salad
Bright, bold, and bursting with flavor, this Awesome Marinated Sweet Potato Salad is the perfect side dish or light meal to elevate any table. Tender roasted sweet potatoes, coated in a smoky blend of paprika and cumin, are paired with crisp red bell peppers, zesty red onions, and fresh parsley for a colorful and nutritious medley. The salad is brought to life with a tangy-sweet marinade of red wine vinegar, Dijon mustard, honey, and garlic, which infuses every bite with vibrant flavor. Optional baby spinach adds an extra layer of greens, making it as wholesome as it is delicious. Perfect served chilled or at room temperature, this salad is ideal for meal prep, potlucks, or as a refreshing accompaniment to your main course.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 medium red onion
- 1 medium red bell pepper
- 0.5 cups fresh parsley
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 garlic cloves, minced
- 2 cups baby spinach (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cut the sweet potatoes into 1-inch cubes. Toss them with 2 tablespoons of olive oil, smoked paprika, cumin, 1 teaspoon salt, and black pepper. Spread them evenly on the baking sheet.
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are golden and tender. Remove from the oven and allow them to cool slightly.
While the sweet potatoes are roasting, finely dice the red onion and red bell pepper. Chop the fresh parsley and set aside.
In a small bowl, prepare the marinade by whisking together the remaining 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and 0.5 teaspoon of salt. Adjust seasoning to taste.
In a large mixing bowl, combine the roasted sweet potatoes, diced onion, bell pepper, and parsley. Drizzle the marinade over the mixture and gently toss until everything is well coated.
If desired, add the baby spinach to the bowl for added greens and texture, tossing lightly to combine.
Cover and let the salad marinate in the refrigerator for at least 20 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss and garnish with additional parsley if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 33.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
