Sweet Potato Salad with Toasted Coconut and Grapes
Brighten up your table with this vibrant Sweet Potato Salad with Toasted Coconut and Grapes—a perfect blend of sweet, savory, and tangy flavors that's as nourishing as it is delicious. Tender roasted sweet potatoes are tossed with juicy grapes, crunchy slivered almonds, and lightly toasted coconut for a delightful mix of textures, while a zesty lime-honey dressing ties it all together. The addition of fresh parsley adds a pop of herbal freshness, making this salad an ideal side dish for picnics, potlucks, or weeknight dinners. Ready in under an hour, this gluten-free, nutrient-packed recipe is perfect for anyone looking to elevate their salad game. Serve it slightly chilled or at room temperature for a refreshing take on a classic side!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grapes
- 0.5 cup unsweetened shredded coconut
- 2 tablespoons fresh parsley
- 2 tablespoons lime juice
- 1 teaspoon honey
- 0.25 cup slivered almonds
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Place them in a bowl.
Toss the sweet potato cubes with olive oil, salt, and black pepper to coat evenly.
Spread the sweet potatoes in an even layer on the prepared baking sheet and roast for 20-25 minutes, or until they are fork-tender and slightly caramelized around the edges. Let them cool slightly.
While the sweet potatoes are roasting, spread the shredded coconut on a separate baking sheet and toast in the oven for about 3-5 minutes, checking frequently to avoid burning. Set aside to cool.
Slice the grapes in half and finely chop the parsley. Set both aside.
In a small bowl, whisk together the lime juice, honey, and a pinch of salt to make the dressing.
In a large mixing bowl, combine the roasted sweet potatoes, halved grapes, toasted coconut, parsley, and slivered almonds.
Pour the lime-honey dressing over the salad and gently toss to coat all the ingredients evenly.
Serve the sweet potato salad at room temperature or slightly chilled. Enjoy!
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 50.5 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 931 mg | 20% | |
*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.
