Keto Sweet Potato Salad
Turn classic sweet potato salad into a keto-friendly delight with this vibrant and hearty Keto Sweet Potato Salad! Instead of traditional sweet potatoes, this recipe features roasted rutabaga for a low-carb twist, offering a similar texture and a slightly nutty flavor. Tossed with a creamy dressing made from sugar-free mayonnaise, Dijon mustard, and apple cider vinegar, this dish is beautifully complemented by fresh celery, red onion, and parsley for a satisfying crunch in every bite. Hard-boiled eggs add a protein-packed boost, while a sprinkle of paprika finishes it off with a subtle smoky touch. Perfect for meal prep, potlucks, or as a refreshing side dish, this salad is both nourishing and flavorful, fitting seamlessly into your ketogenic lifestyle. Ready in under an hour, this keto salad is sure to impress while keeping your carb intake in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Rutabaga (peeled and diced into 1-inch cubes)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 3 large Hard-boiled eggs (chopped)
- 0.5 cups Mayonnaise (sugar-free)
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 stalks Celery (diced)
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the diced rutabaga on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the rutabaga in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden and the cubes are tender. Remove from the oven and let cool.
While the rutabaga cools, peel and chop the hard-boiled eggs. Set them aside.
In a large mixing bowl, make the dressing by combining mayonnaise, Dijon mustard, and apple cider vinegar. Stir until smooth and creamy.
Add the celery, red onion, and parsley to the dressing, and mix well.
Gently fold the roasted rutabaga and chopped eggs into the dressing mixture, ensuring everything is coated evenly.
Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Transfer the salad to a serving dish and sprinkle with paprika, if desired, for garnish.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 28.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 309 mg | 24% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1796 mg | 38% | |
*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.
