Description
Sweet Potato Salad is a vibrant and versatile side dish that perfectly balances creamy, sweet, and tangy flavors. Featuring tender roasted sweet potatoes combined with fresh vegetables, herbs, and a zesty lemon-olive oil dressing, this salad is quick to prepare, nutritious, and customizable to suit any occasion, from casual meals to festive gatherings.
Ingredients
Scale
Main Ingredients
- 3 medium sweet potatoes, peeled and cut into bite-sized cubes
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, cilantro, or dill, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil (or sesame oil for variation)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Extras
- 1/4 cup toasted nuts or seeds (pecans, pumpkin seeds, or sesame seeds)
- 1/4 cup diced bell peppers
- 1 small jalapeño, diced (for spicy kick)
- 1/4 cup dried cranberries or raisins
- 1 cup baby spinach, arugula, or kale
- 1/2 avocado, sliced (for creaminess, vegan version)
- 1 tablespoon soy sauce (for Asian-inspired variation)
- Chopped scallions (Asian-inspired variation)
Instructions
- Prepare the Sweet Potatoes: Start by washing and cutting the sweet potatoes into bite-sized cubes. Boil or roast them until tender and golden; roasting enhances their natural sweetness. Let them cool before mixing with other ingredients to keep the salad fresh.
- Chop Fresh Vegetables and Herbs: While the sweet potatoes are cooking, finely chop red onion, herbs like parsley or cilantro, and any additional veggies you want to include. This step brings brightness and crunch to contrast the softness of the potatoes.
- Make the Dressing: Whisk together olive oil, fresh lemon juice, salt, and pepper in a small bowl. This simple dressing ties all flavors together and adds a luscious coating to each bite.
- Combine Ingredients: In a large bowl, gently toss the cooled sweet potatoes with the chopped vegetables, herbs, and dressing. Add crumbled feta cheese or any optional ingredients at this stage and mix carefully to maintain texture.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully. Serve it chilled or at room temperature for a perfectly refreshing experience.
Notes
- Cook potatoes just right to avoid mushiness in the salad.
- Ensure sweet potatoes are fully cooled to prevent the dressing from wilting vegetables.
- Use freshly chopped herbs for a brighter flavor than dried herbs.
- Taste and balance the seasoning; sweet potatoes pair well with both tangy and savory notes.
- Customize texture by adding nuts, seeds, or avocado according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: sweet potato salad, healthy side dish, roasted sweet potatoes, gluten free, easy salad recipe, summer salad, vegetarian, vegan option
