Super Duper Sweet Potato Salad No Mayo
Bursting with vibrant flavors and wholesome ingredients, this Super Duper Sweet Potato Salad No Mayo is a refreshing twist on a classic dish, perfect for those seeking a lighter, healthier option without sacrificing taste. Roasted sweet potatoes form the heart of this salad, adding a naturally sweet and caramelized touch, while crisp baby spinach, crunchy red bell peppers, tangy feta cheese, and nutty pumpkin seeds provide a delightful mix of textures. Tossed in a zesty homemade lemon-honey Dijon dressing, this mayo-free sweet potato salad is as nutritious as it is delicious. Ready in under an hour, this easy-to-make recipe is ideal for potlucks, picnics, or a flavorful weeknight side dish. Plus, it’s packed with colorful veggies and simple, real ingredients that are sure to impress! Keywords: sweet potato salad no mayo, roasted sweet potato salad, healthy salad recipe, easy salad ideas.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 0.25 cup pumpkin seeds
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into bite-sized pieces and place them on a baking sheet lined with parchment paper.
Drizzle 2 tablespoons of olive oil over the sweet potatoes, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking. Remove from the oven and let them cool slightly.
While the sweet potatoes are roasting, prepare the remaining ingredients. Chop the red bell pepper into small pieces, thinly slice the red onion, and roughly chop the parsley.
In a large mixing bowl, combine the baby spinach, roasted sweet potatoes, red bell pepper, red onion, crumbled feta cheese, chopped parsley, and pumpkin seeds.
In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, honey, Dijon mustard, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Pour the dressing over the salad and gently toss everything until well combined.
Serve immediately at room temperature or chill in the refrigerator for 15-20 minutes before serving for a cooler option.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 192 mg | 4% | |
*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.
