Description
This Sweet Potato Salad is a healthy and delicious vegetarian dish that’s perfect for any occasion. Roasted sweet potatoes are combined with a flavorful mix of ingredients and a creamy dressing for a satisfying salad that can be enjoyed warm or cold.
Ingredients
Scale
Sweet Potato Salad:
- 2 large sweet potatoes (peeled and cubed)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup red onion (finely chopped)
- 1/4 cup celery (thinly sliced)
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans (toasted)
- 2 tablespoons chopped fresh parsley
For the dressing:
- 3 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast sweet potatoes: Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Roast for 25–30 minutes until tender and caramelized.
- Prepare salad: Combine roasted sweet potatoes with red onion, celery, cranberries, nuts, and parsley in a bowl.
- Make dressing: Whisk together Greek yogurt, mayonnaise, mustard, vinegar, maple syrup, salt, and pepper.
- Combine: Pour dressing over salad and toss gently to combine.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- For a vegan version, use plant-based yogurt and mayonnaise.
- Add crumbled feta or goat cheese for extra creaminess.
- This salad can be made a day in advance and keeps well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 8g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
