Sweet Potato Salad
Elevate your salad game with this vibrant and hearty Sweet Potato Salad, a perfect blend of roasted sweetness, tangy dressing, and fresh, crunchy accents. Featuring tender, caramelized sweet potato cubes tossed with crisp red bell pepper, bold red onion, and fragrant parsley, this dish is both visually stunning and packed with flavor. A drizzle of honey-Dijon dressing adds a touch of sweetness and zing, while crumbled feta cheese and toasted pecans bring creamy and nutty textures to the mix. Whether served warm or chilled, this salad is ideal for potlucks, healthy lunches, or as a colorful side dish for any meal. Quick to prepare and bursting with nutrients, it's a crowd-pleaser that transforms simple ingredients into sensational bites. Keywords: Sweet Potato Salad, roasted sweet potatoes, honey Dijon dressing, feta cheese, healthy potato recipes.
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Recipe Information
Ingredients
- 1.5 pounds Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 Red bell pepper, diced
- 0.5 Red onion, finely chopped
- 0.25 cup Fresh parsley, chopped
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Pecans, toasted and chopped
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes into 1-inch pieces.
Place the cubed sweet potatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 25 minutes or until tender and slightly caramelized, stirring halfway through the cooking time.
While the sweet potatoes are roasting, prepare the vegetables and dressing.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey, Dijon mustard, and apple cider vinegar until well combined. Set aside.
In a large bowl, combine the diced red bell pepper, chopped red onion, and fresh parsley.
Once the sweet potatoes are done roasting, allow them to cool slightly before adding them to the bowl with the vegetables.
Pour the prepared dressing over the sweet potato mixture and toss gently to combine.
Sprinkle the salad with crumbled feta cheese and toasted pecans.
Serve the sweet potato salad immediately or chill it in the refrigerator for up to 2 hours to let the flavors meld together.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4389 mg | 191% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 60.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 958 mg | 74% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1184 mg | 25% | |
*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.
