Paleo Sweet Potato Salad
Elevate your side dish game with this flavorful Paleo Sweet Potato Salad—a perfect blend of hearty, roasted sweet potatoes, crisp celery, savory crumbled bacon, and tangy red onion, all tossed in a zesty apple cider vinegar and Dijon mustard dressing. This gluten-free, dairy-free recipe is a healthier take on traditional potato salad, bursting with natural sweetness and fresh herbaceous notes from chopped parsley. Roasted to golden perfection, the sweet potato cubes provide a warm, caramelized base that pairs beautifully with the crunch of vegetables and the smoky richness of bacon. With just 15 minutes of prep time and versatile serving options—warm, chilled, or at room temperature—this wholesome Paleo-friendly side is ideal for everything from summer barbecues to meal prep. Try this easy, nutrient-packed dish today and savor the perfect balance of bold flavors and nourishing ingredients!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 small red onion
- 2 celery stalks
- 4 slices cooked, crumbled bacon
- 2 tablespoons fresh parsley
- 2 teaspoons dijon mustard
- 2 tablespoons apple cider vinegar
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes and chop them into 1-inch cubes. Spread the cubes in an even layer on the prepared baking sheet.
Drizzle the sweet potato cubes with 2 tablespoons of olive oil, sprinkle with sea salt and black pepper, and toss to coat evenly.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until they are tender and lightly browned.
While the sweet potatoes are roasting, finely dice the red onion and celery, and chop the fresh parsley.
Once the sweet potatoes are ready, remove them from the oven and let them cool slightly for 5-7 minutes.
In a large mixing bowl, combine the roasted sweet potatoes, diced red onion, diced celery, and crumbled bacon.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, dijon mustard, garlic powder, and chopped parsley to create the dressing.
Pour the dressing over the sweet potato mixture and gently toss until everything is well coated.
Serve warm, at room temperature, or chilled. Enjoy your flavorful Paleo Sweet Potato Salad!
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 29.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 681 mg | 14% | |
*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.
