Hot Sweet Potato Salad
Warm, vibrant, and packed with flavor, this Hot Sweet Potato Salad is a wholesome twist on traditional salads that will steal the spotlight at any table. This recipe combines tender, caramelized sweet potatoes, roasted red bell pepper, and onion with the subtle smokiness of cumin and paprika for an irresistible depth of flavor. Tossed with fresh baby spinach and drizzled with a tangy-sweet honey-Dijon dressing, it’s topped with crunchy toasted pumpkin seeds and a sprinkle of fresh parsley for the perfect final touch. Ready in just 40 minutes, this healthy and satisfying dish is ideal as a hearty side or a light vegetarian main. Bursting with color and nutrition, it's a must-try recipe for sweet potato lovers!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 1 large red bell pepper
- 1 medium-sized red onion
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach leaves
- 0.25 cup pumpkin seeds
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1.5 tablespoons apple cider vinegar
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into bite-sized cubes. Place them in a large mixing bowl.
Cut the red bell pepper into strips and the red onion into wedges. Add them to the bowl with the sweet potatoes.
Drizzle the olive oil over the vegetables and sprinkle with cumin, smoked paprika, salt, and black pepper. Toss until all the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized.
While the vegetables are roasting, prepare the dressing by whisking together the honey, Dijon mustard, and apple cider vinegar in a small bowl. Set aside.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they are slightly golden and aromatic. Remove from heat and set aside.
Once the roasted vegetables are ready, transfer them to a large serving bowl. Add the baby spinach leaves and gently toss to combine. The heat from the vegetables will slightly wilt the spinach.
Drizzle the dressing over the salad and toss until everything is evenly coated.
Sprinkle the toasted pumpkin seeds and freshly chopped parsley over the salad as a garnish.
Serve the salad warm and enjoy!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 52.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1120 mg | 24% | |
*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.
