Nut-Free Sweet Potato Salad
Bright, flavorful, and allergen-friendly, this Nut-Free Sweet Potato Salad is a refreshing twist on a classic favorite. Perfect for picnics, potlucks, or a healthy side dish, this recipe combines tender, roasted sweet potatoes with the crunch of celery and the zest of red onion, all brought together with a tangy, homemade Dijon mustard dressing. Fresh parsley adds a burst of herbaceous flavor, while a touch of honey (or maple syrup for a vegan option) balances the dish with a hint of sweetness. Ready in just 40 minutes, this easy-to-make salad is not only nut-free but also gluten-free and customizable, making it a crowd-pleaser for any occasion. Serve it chilled or at room temperature for a vibrant, wholesome addition to your meal.
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 2 stalks Celery stalks
- 1.5 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey (or maple syrup for a vegan option)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Wash, peel, and cube the sweet potatoes into bite-sized pieces. Place them on the prepared baking sheet.
Drizzle the sweet potatoes with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to ensure they're evenly coated.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized. Remove from the oven and let them cool to room temperature.
While the sweet potatoes are roasting, thinly slice the red onion and chop the parsley and celery into small pieces. Set aside.
In a small mixing bowl, combine 1 tablespoon of olive oil, Dijon mustard, apple cider vinegar, honey (or maple syrup), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until the dressing is well-emulsified.
In a large mixing bowl, combine the roasted sweet potatoes, red onion, parsley, and celery. Pour the dressing over the mixture and gently toss until everything is well coated.
Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 45.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 475 mg | 10% | |
*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.
