Roasted Sweet Potato Salad (Printable version)
Caramelized sweet potatoes with crisp greens and tangy maple-mustard vinaigrette.
# Ingredient list:
→ Produce
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 small red onion, thinly sliced
03 - 3.5 ounces (about 4-5 cups packed) baby spinach or mixed greens
04 - 1 small avocado, diced
→ Nuts and Cheese
05 - 1/2 cup (about 1.7 ounces) crumbled feta cheese (optional)
06 - 1/4 cup (about 1 ounce) pecans or walnuts, roughly chopped
→ Maple-Mustard Vinaigrette
07 - 3 tablespoons olive oil
08 - 1 tablespoon maple syrup
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon fresh lemon juice
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon black pepper
→ Seasoning for Sweet Potatoes
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon ground cumin
17 - Salt, to taste
18 - Black pepper, to taste
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, ground cumin, a pinch of salt, and a dash of black pepper until thoroughly coated. Spread the seasoned sweet potatoes in a single, even layer onto the prepared baking sheet. Roast for 25 to 30 minutes, flipping them halfway through, until the sweet potatoes are tender and exhibit a golden-brown caramelization.
03 - During the final 10 minutes of the sweet potato roasting time, scatter the thinly sliced red onion over the sweet potatoes on the baking sheet. This allows the onion to soften and lightly caramelize alongside the potatoes.
04 - While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, maple syrup, Dijon mustard, apple cider vinegar, fresh lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until the mixture is well emulsified.
05 - In a large salad bowl, combine the warm roasted sweet potatoes and caramelized red onions with the baby spinach (or mixed greens), diced avocado, chopped pecans or walnuts, and the crumbled feta cheese (if using).
06 - Pour the prepared maple-mustard vinaigrette over the salad ingredients. Gently toss the salad to ensure all components are lightly and evenly coated with the dressing. Serve immediately, either warm or at room temperature.
# Expert Tips:
01 -
- Because it's that perfect balance of hearty and fresh, making you feel satisfied without being weighed down.
- You'll adore how the sweet and savory notes dance together, especially with that vibrant maple-Dijon dressing.
02 -
- Don't overcrowd your baking sheet; giving the sweet potatoes space ensures they roast and caramelize beautifully, rather than steaming.
- Adding the red onion later in the roasting process is key; it softens just enough without becoming mushy or burnt.
03 -
- For extra crispy potatoes, ensure they are thoroughly dry before tossing with oil and spices.
- Always taste your dressing before drizzling; a perfectly balanced vinaigrette makes all the difference.