Sweet Potato and Lemon Salad
Bright, zesty, and packed with vibrant textures, this Sweet Potato and Lemon Salad is a stunning side dish or light main course that's as nourishing as it is delicious. Featuring golden roasted sweet potatoes tossed with a tangy homemade lemon-honey dressing, this salad is elevated by the fresh flavors of parsley and mint, the crunch of toasted almonds, and the creamy richness of feta cheese. A touch of thinly sliced red onion adds a sharp bite to balance the sweetness, making every mouthful a symphony of flavors. Quick to assemble with only 40 minutes from start to finish, this gluten-free, Mediterranean-inspired recipe is perfect for meal preps, potlucks, or guilt-free indulgence. Whether served chilled or at room temperature, this salad is sure to be the star of your table!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large lemon
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 0.5 medium red onion
- 0.5 cup feta cheese
- 0.25 cup toasted almonds
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Remove and let cool to room temperature.
While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and 1 tablespoon of olive oil. Season with the remaining salt and pepper. Set aside.
Finely chop the parsley and mint. Thinly slice the red onion. If needed, crumble the feta cheese.
In a large mixing bowl, combine the roasted sweet potatoes, parsley, mint, red onion, and toasted almonds.
Drizzle the lemon dressing over the salad and gently toss to combine. Be careful not to break the sweet potatoes.
Sprinkle the crumbled feta cheese on top and serve immediately or chill in the refrigerator for up to 1 hour before serving.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 39.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 695 mg | 53% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 700 mg | 15% | |
*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.
