This sweet potato salad is a hearty and flavorful dish that highlights the natural sweetness of roasted sweet potatoes combined with fresh vegetables and a zesty dressing. Packed with nutrients and vibrant colors, this salad is perfect for any occasion, whether as a side dish for a family gathering or a light lunch. With its delightful mix of textures and flavors, it’s a delicious way to enjoy the goodness of sweet potatoes!
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa (optional for added protein)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro or parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for about 25-30 minutes, or until tender and lightly browned. Let them cool.
2. In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa (if using), red bell pepper, red onion, and chopped herbs.
3. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and gently toss to coat all the ingredients.
5. If desired, sprinkle with crumbled feta cheese before serving.
6. Enjoy this delicious sweet potato salad warm or chilled as a nourishing and satisfying dish!
Aprile's Kitchen 