Refreshing Sweet Potato Salad
Brighten up your table with this Refreshing Sweet Potato Salad, a vibrant medley of roasted sweet potatoes, crisp baby spinach, and crunchy toasted pumpkin seeds, all brought together with a zesty orange-honey dressing. Perfect as a light lunch or a colorful side dish, this salad balances the natural sweetness of caramelized sweet potatoes and bell peppers with the tangy kick of apple cider vinegar and Dijon mustard. Finished with creamy crumbles of feta cheese and a satisfying crunch from toasted pumpkin seeds, this dish is as nutritious as it is irresistible. Ready in just 40 minutes, this easy-to-make salad is ideal for meal prep or a quick, healthy addition to your weekday dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 1 large red bell pepper
- 0.5 medium red onion
- 0.5 cup feta cheese
- 0.25 cup toasted pumpkin seeds
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Peel the sweet potatoes and cut them into bite-sized cubes. Place them on the baking sheet.
Drizzle olive oil over the sweet potato cubes, then sprinkle with salt and black pepper. Toss to coat evenly.
Spread the sweet potatoes into a single layer on the baking sheet and roast in the oven for 20-25 minutes or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting. Once done, remove from the oven and allow to cool.
While the sweet potatoes are roasting, prepare the vegetables. Thinly slice the red bell pepper and red onion.
In a large mixing bowl, combine the baby spinach, red bell pepper, and red onion.
In a small bowl or jar, whisk together the orange juice, honey, apple cider vinegar, dijon mustard, and a pinch of salt and pepper to make the dressing.
Once the sweet potatoes are cool, add them to the mixing bowl with the spinach and other vegetables. Gently toss to combine.
Drizzle the dressing over the salad and toss again to coat all the ingredients evenly.
Sprinkle the salad with feta cheese and toasted pumpkin seeds for added flavor and texture.
Serve immediately, or refrigerate for up to 2 hours before serving for a chilled version.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 45.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 655 mg | 50% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1018 mg | 22% | |
*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.
