Sweet Potato Salad with Mustard Vinaigrette
Brighten up your table with this Sweet Potato Salad with Mustard Vinaigrette, a vibrant and nutrient-packed dish perfect for any occasion. Tender roasted sweet potato cubes are delicately caramelized in the oven, then tossed with crisp baby spinach, crunchy walnuts, and thinly sliced red onion for a delightful mix of flavors and textures. The star of the dish is the tangy Dijon mustard vinaigrette, balanced with the subtle sweetness of honey and the sharp bite of apple cider vinegar, creating a harmonious dressing that brings the salad to life. Sprinkled with freshly chopped parsley for a burst of freshness, this salad is easy to prepare in under 45 minutes and works perfectly as a light lunch, a side for your weeknight dinner, or an impressive dish for potlucks and gatherings. Healthy, flavorful, and effortlessly elegant, it's a recipe you'll want to revisit time and time again!
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 1 tablespoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- 2 cups Baby spinach
- 0.25 cup Chopped walnuts
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy clean-up.
Peel the sweet potatoes and cut them into 1-inch cubes. Spread them evenly on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the sweet potato cubes and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
While the sweet potatoes are cooking, prepare the mustard vinaigrette. In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, 1 tablespoon of olive oil, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Set aside.
Thinly slice the red onion. Finely chop the fresh parsley.
In a large serving bowl, combine the roasted sweet potatoes, sliced red onion, chopped parsley, baby spinach, and chopped walnuts.
Pour the mustard vinaigrette over the salad and gently toss to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve immediately or refrigerate for up to 1 day. Enjoy your Sweet Potato Salad with Mustard Vinaigrette!
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 33.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 382 mg | 8% | |
*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.
