Sweet Potato Salad with Rosemary Honey Vinaigrette
Elevate your salad game with this Sweet Potato Salad with Rosemary Honey Vinaigrette—a vibrant and wholesome dish that bursts with flavor and color! Roasted sweet potatoes, perfectly caramelized with a touch of olive oil, form the heart of this recipe, paired beautifully with crisp mixed greens, tangy crumbled feta, and nutty toasted pecans. The star of the show is the rosemary honey vinaigrette, a fragrant blend of fresh rosemary, golden honey, Dijon mustard, and apple cider vinegar, offering a perfect harmony of sweet and savory. Quick to prepare in just under 40 minutes, this salad is ideal as a light lunch, a gorgeous side dish, or a standout addition to your holiday table. Simple yet sophisticated, it’s a healthy, mouthwatering way to impress your guests!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Mixed greens
- 0.5 medium Red onion
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Pecans, toasted
- 1 teaspoon Fresh rosemary, finely chopped
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and black pepper, then toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway, until soft and beginning to caramelize.
While the sweet potatoes are roasting, prepare the vinaigrette. In a small bowl, whisk together finely chopped rosemary, honey, Dijon mustard, apple cider vinegar, and 3 tablespoons of extra virgin olive oil. Set aside.
Thinly slice the red onion. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.
In a large bowl, add the mixed greens, roasted sweet potatoes, red onion slices, crumbled feta cheese, and toasted pecans.
Drizzle the rosemary honey vinaigrette over the salad and gently toss to combine.
Serve immediately and enjoy your flavorful Sweet Potato Salad with Rosemary Honey Vinaigrette!
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 40.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 726 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.
