Marinated Sweet Potato Salad
Brighten up your mealtime with this Marinated Sweet Potato Salad—a vibrant and wholesome recipe that's perfect for picnics, potlucks, or a hearty side dish. Tender cubes of sweet potato are tossed in a tangy-sweet marinade made with extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard, creating a perfect balance of flavors. Crisp red bell peppers, celery, and red onion add a satisfying crunch, while fresh parsley and pumpkin seeds lend a burst of freshness and texture. Ready in under 40 minutes, this salad can be served chilled or at room temperature, making it as versatile as it is delicious. A true crowd-pleaser that's as nutrient-packed as it is easy to prepare!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 clove garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 medium red onion
- 1 medium red bell pepper
- 2 celery stalks
- 2 tablespoons fresh parsley
- 2 tablespoons pumpkin seeds
Instructions
Wash and peel the sweet potatoes. Cut them into 1-inch cubes.
In a large pot, bring water to a boil. Add the sweet potato cubes and cook for 10–12 minutes, or until they are fork-tender but not mushy. Drain and let them cool to room temperature.
While the sweet potatoes are cooking, prepare the marinade. In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper.
Thinly slice the red onion, dice the red bell pepper, and chop the celery into small pieces. Roughly chop the fresh parsley.
Once the sweet potatoes have cooled, place them in a large bowl. Add the red onion, bell pepper, celery, and parsley.
Pour the marinade over the sweet potato mixture and gently toss to coat everything evenly. Be careful not to mash the sweet potatoes.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, sprinkle the salad with pumpkin seeds for added crunch. Serve cold or at room temperature.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 42.3 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 803 mg | 17% | |
*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.
