Best 20 Roasted Sweet Potato Salad Recipes

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Roasted sweet potato salad is an explosion of flavors and textures that will tantalize your taste buds. This vibrant dish combines the natural sweetness of roasted sweet potatoes with the tangy kick of a zesty dressing. Topped with a variety of fresh herbs, crunchy nuts, and creamy cheese, this salad is a symphony of colors and flavors that will add a pop of excitement to any meal. Whether you're looking for a healthy side dish or a satisfying vegetarian main course, roasted sweet potato salad is sure to become a new favorite.

Here are our top 20 tried and tested recipes!

ROASTED SWEET POTATO AND APPLE SALAD RECIPE BY TASTY



Roasted Sweet Potato And Apple Salad Recipe by Tasty image

Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, ground cinnamon, sweet potato, boneless, skinless chicken breast, olive oil, salt, ground black pepper, paprika, apple, baby spinach, feta cheese, walnuts

Provided by Crystal Hatch

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
½ cup sweet potato, diced
1 boneless, skinless chicken breast
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon paprika
1 apple, cored and sliced
2 cups baby spinach
2 tablespoons feta cheese, crumbled
2 tablespoons walnuts, toasted, unsalted, and chopped

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a measuring cup, add the olive oil, apple cider vinegar, honey, mustard, salt, pepper, and cinnamon and whisk to combine.
  • Place sweet potatoes and chicken breast on a parchment paper-lined sheet tray and season with olive oil, salt, pepper, and paprika.
  • Bake until chicken is cooked through and sweet potatoes are tender, 15-18 minutes.
  • Slice the chicken breast.
  • Toss the sweet potatoes and sliced chicken with the sliced apples, feta, and walnuts and drizzle with vinaigrette.
  • Enjoy!

Nutrition Facts : Calories 604 calories, Carbohydrate 38 grams, Fat 37 grams, Fiber 7 grams, Protein 32 grams, Sugar 21 grams

ROASTED BEET AND SWEET POTATO SALAD



Roasted Beet and Sweet Potato Salad image

After making this lovely salad, you won't want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 15

2 medium fresh beets
1 large sweet potato, peeled and cubed
2 tablespoons water
4 cups torn Bibb or Boston lettuce
1 cup thinly sliced fennel bulb
2 tablespoons coarsely chopped walnuts, toasted
VINAIGRETTE:
3 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Steps:

  • Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.

Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

  • Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED SWEET POTATO SALAD WITH LIME DRESSING



Roasted Sweet Potato Salad with Lime Dressing image

The sweet, mellow flavor of roasted sweet potatoes and onions combines nicely with this ginger and lime salad dressing!

Provided by sueb

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h50m

Yield 8

Number Of Ingredients 9

2 large sweet potatoes, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch pieces
1 tablespoon oil
1 (15 ounce) can garbanzo beans, drained
1 large tomato, cut into 1/4-inch pieces
½ cup chopped fresh cilantro
2 tablespoons minced fresh ginger root
1 lime, juiced
1 clove garlic, minced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
  • Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
  • Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 34.8 g, Fat 2.3 g, Fiber 5.9 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 170.7 mg, Sugar 6.3 g

ROASTED SWEET POTATO AND ONION SALAD



Roasted Sweet Potato and Onion Salad image

My family's love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

4 small sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into eight wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
BALSAMIC VINAIGRETTE:
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon minced chives
1/2 teaspoon minced fresh marjoram
1/4 teaspoon salt

Steps:

  • In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.

ROASTED SWEET POTATO SALAD WITH FETA



Roasted Sweet Potato Salad with Feta image

Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.

Provided by Melanie Booth

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 3

Number Of Ingredients 14

3 small sweet potatoes, peeled and cubed
2 tablespoons olive oil
2 teaspoons cumin seeds
salt and ground black pepper to taste
⅓ cup cashews
1 (6 ounce) package feta cheese, cubed
1 cup fresh spinach
1 cup arugula
1 cup watercress
3 tablespoons chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
  • Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
  • At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
  • Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
  • Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



Roasted Sweet Potato Salad with Warm Chutney Dressing image

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!

Provided by Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Make the Salad: Preheat oven to 425 degrees F.
  • In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
  • Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

ROASTED SWEET POTATO & PROSCIUTTO SALAD



Roasted Sweet Potato & Prosciutto Salad image

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned
1/2 cup sliced radishes
1/3 cup chopped pecans, toasted
1/4 cup finely chopped sweet red pepper
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey

Steps:

  • Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally., Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly., Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILI DRESSING



Roasted Sweet Potato Salad with Black Beans and Chili Dressing image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeno
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro

Steps:

  • Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  • Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  • Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)



Wilted Spinach Salad With Roasted Kumara (Sweet Potato) image

My daughter made me this salad once. She said that it was from the Meal-in-a-minute TV advert but this version doesn't use any Watties products. (Not that there is anything wrong with bottled sauces but I prefer to make my own dressing) This is a nice easy recipe that makes a good side dish to some steamed fish.

Provided by RonaNZ

Categories     Yam/Sweet Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 sweet potatoes (kumara)
salt
pepper
2 tablespoons olive oil
130 g Baby Spinach
2 oranges
6 nasturtium petals (optional)
2 teaspoons coarse grain mustard
1/2 lemon (zest and juice)
salt
pepper
1/4 cup olive oil
3 tablespoons dill weed

Steps:

  • Peel and cut the kumara into bite sized cubes.
  • Toss in 2 tablespoons of olive oil and season with salt and pepper.
  • Bake in the oven for 15 minutes at 200C/400°F.
  • Mix the mustard, lemon juice, and zest for the dressing.
  • Add the olive oil a tablespoon at a time, whisking between each spoonful.
  • Add finely chopped dill.
  • Season to taste with salt and pepper.
  • Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
  • Put the spinach is a large bowl.
  • Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
  • Add the dressing and orange segments and toss through.
  • Serve slightly warm on a large plate and decorate with nasturtium flowers.

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE



Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette image

The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.

Provided by Kim's Cooking Now

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 18

2 tablespoons dried bread crumbs
1 tablespoon all-purpose flour
1 egg, beaten
2 ounces garlic and herb goat cheese
½ tablespoon chopped shelled pistachios
1 beet, peeled
1 sweet potato, peeled
2 mini sweet peppers
1 tablespoon extra-virgin olive oil
4 ounces fresh spinach
¼ cup extra-virgin olive oil
1 small shallot, minced
2 tablespoons shelled pistachios
2 tablespoons flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
  • Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
  • Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
  • While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
  • Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g

ROASTED SWEET POTATO AND GREEN ONION SALAD



Roasted Sweet Potato and Green Onion Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

4 medium sweet potatoes (about 1 pound each)
1 bunch green onions (white bulb and 3 inches of green)
1/2 cup olive oil, plus extra for brushing the potatoes and green onions
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

  • Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.
  • In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.

ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE



Roasted Sweet Potato Salad With Red Pepper Vinagrette image

I LOVE sweet potatoes, and this is quite possible the most brilliant combination of flavors with sweet potatoes I have ever seen. Unlike a traditional potato salad, which is best chilled, this is best served slightly warm or at room temperature. It's a delicious paring with just about anything southwestern, but also goes well with salmon.

Provided by AllergyGirl

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large sweet potatoes
1/2 cup olive oil
1/4 cup red wine vinegar
1 medium red bell pepper
2 teaspoons ground cumin
1 tablespoon orange zest
1/2 cup green onion (sliced)
1/2 cup mint (fresh, minced)
2 jalapenos

Steps:

  • Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
  • Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
  • Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

Nutrition Facts : Calories 374.7, Fat 27.5, SaturatedFat 3.8, Sodium 79.9, Carbohydrate 31.1, Fiber 6.1, Sugar 7.2, Protein 3.2

ROASTED SWEET POTATO MANGO SALAD



Roasted Sweet Potato Mango Salad image

This is a wonderful, refreshing roasted sweet potato salad with mangoes and avocados. It's very easy and never fails to impress! Add habanero peppers for a spicy kick. Serve at room temperature or chilled.

Provided by Jeni

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h10m

Yield 6

Number Of Ingredients 15

4 large sweet potatoes, cut into cubes
cooking spray
½ teaspoon salt
½ teaspoon ground black pepper
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
½ teaspoon ground black pepper
2 large mangoes - peeled, seeded, and chopped
¾ cup minced onion
¾ cup chopped fresh cilantro
1 large avocado - peeled, pitted, and chopped
1 green onion, chopped
½ habanero pepper, seeded and minced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread sweet potatoes onto a baking sheet; spray with cooking spray and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  • Roast potatoes in the preheated oven until soft, about 20 minutes. Transfer potatoes to a plate and refrigerate until cooled completely.
  • Whisk lemon juice, olive oil, brown sugar, sea salt, and 1/2 teaspoon black pepper together in a bowl; let rest for at least 5 minutes.
  • Mix chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, and habanero pepper together in a large bowl. Drizzle dressing over potato mixture and toss to coat.

Nutrition Facts : Calories 494.7 calories, Carbohydrate 91.4 g, Fat 14.2 g, Fiber 15.7 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 665.6 mg, Sugar 33.5 g

ROASTED SWEET POTATO, APPLE, AND ONION SALAD



ROASTED SWEET POTATO, APPLE, AND ONION SALAD image

Categories     Potato     Side     Bake     Low Fat     Low Cal     High Fiber

Yield 4 Servings

Number Of Ingredients 13

4 teaspoons olive oil
5 cloves garlic, unpeeled
1/2 teaspoon rosemary, crumbled
2-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons maple syrup
3 tablespoons bourbon or dark rum
1/4 cup cider vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper
2 large apples, cut into 1/2-inch chunks
1 large red onion, finely chopped

Steps:

  • 1. Preheat oven to 425°F. 2. In large baking pan, combine olive oil, garlic, and rosemary. Add sweet potatoes and toss to coat. Cook, turning potatoes as they color, for 35 minutes until tender and lightly browned. Remove garlic from pan, peel, and mash. 3. Meanwhile, in large skillet, heat maple syrup over medium heat. Remove skillet from heat and add bourbon. Return to medium heat and cook for 1 minute. Transfer to large bowl, and whisk in vinegar, pumpkin seed oil, mustard, salt, pepper, and mashed garlic. 4. Add apples, onion, and sweet potatoes and toss to combine. Serve the salad warm, at room temperature, or chilled.

ROASTED SWEET POTATO QUINOA SALAD WITH ZESTY LIME DRESSING RECIPE - (4.2/5)



Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing Recipe - (4.2/5) image

Provided by á-70803

Number Of Ingredients 16

For the Dressing:
Ingredients
2 sweet potatoes, washed, peeled and cut into 1 cm chunks
1 tablespoon oil
1/2 cup dried quinoa
1 cup water or stock
1/2 cup dried cranberries
1/2 cup cilantro and parsley, roughly chopped
1/4 cup finely chopped red onion
2-3 tablespoons raw pumpkin seeds
4 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon apple cider vinegar
1 tablespoon honey
1/8 teaspoon (each) ground cinnamon, ground cumin, ground cayenne pepper
1/4 teaspoon sea salt

Steps:

  • For the Roasted Sweet Potatoes: 1. Preheat oven to 400F 2. Transfer the chopped sweet potato to the baking sheet, drizzle with 1 tablespoon of oil, and gently toss to coat. 3. Bake for 20 minutes. Let potatoes cool slightly before handling. For the Quinoa: 1. Add dried quinoa and cooking liquid of choice to a pot over high heat. Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid. 2. Let the quinoa cook for 10-12 minutes or until fluffy and no water remains. 3. Remove from heat and let cool slightly in pot before handling. For the Dressing: 1. Add oil, lime juice, vinegar, honey, spices and salt to a bowl or mason jar. Whisk or shake until the salad dressing comes together. Adjust sweetness, salt or lime to taste, if needed. Set aside. For the Salad: 1. In a large mixing bowl, add the slightly cooled sweet potatoes, slightly cooked quinoa, cranberries, onions and fresh herbs. 2. Pour the dressing over top of the veggies and quinoa. Gentle stir to combine, ensuring everything is evenly coated. Season with additional salt and pepper, if needed. 3. Garnish with raw pumpkin seeds on top. 4. Serve immediately or store in the fridge for up to 3 days.

CHICKEN WITH ROASTED SWEET POTATO SALAD : REAL SIMPLE MAGAZINE



CHICKEN WITH ROASTED SWEET POTATO SALAD : REAL SIMPLE MAGAZINE image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 7

2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice

Steps:

  • Heat oven to 425 degrees On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side. In a large bowl, toss the warm potato mixture with the spinach, lime juice and 1/4 teaspoon salt. Serve with the chicken.

ROASTED SWEET POTATO SALAD WITH CHILI LIME DRESSING



Roasted Sweet Potato Salad with Chili Lime Dressing image

When I made this dish for a school event, the entire staff went wild over it. It's delicious, healthy, beautiful and easy to make. -Sue Miller, Kirkland, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings.

Number Of Ingredients 14

2 pounds large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 large sweet red pepper, cut into 1/2-inch pieces
8 green onions, chopped
1/2 cup minced fresh parsley
1/4 cup minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
4 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Steps:

  • In a large bowl, toss sweet potatoes with oil. Transfer to a greased 15x10x1-in. baking pan. Bake at 400° for 30-40 minutes or until potatoes are tender, stirring twice. Cool for 10 minutes. In a large bowl, combine the red pepper, onions, parsley, cilantro and sweet potatoes., In a small bowl, whisk the oil, lime juice, chili powder, salt, cumin, pepper and cayenne if desired. Drizzle over salad; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 228 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SWEET POTATO QUINOA SALAD



Roasted Sweet Potato Quinoa Salad image

Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!

Provided by Melanie McClare

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

2 cups water
1 cup quinoa, rinsed
2 sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 cup chopped broccoli
1 yellow bell pepper, diced
1 red bell pepper, diced
½ cucumber - peeled, seeded, and chopped
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
½ lemon, juiced
½ lime, juiced
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
  • Toss sweet potatoes in olive oil on a baking sheet.
  • Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
  • Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
  • Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g

CHICKEN WITH ROASTED SWEET POTATO SALAD



CHICKEN WITH ROASTED SWEET POTATO SALAD image

Yield 4 servings

Number Of Ingredients 7

2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
1 red onion, thinly sliced
3 tablespoons olive oil
Kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 bunch spinach, thick stems removed (about 4 cups)
2 tablespoons fresh lime juice

Steps:

  • Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side. In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken. 388 calories

Helpful Cooking and Serving Suggestions

To maximize the nutritional value and culinary appeal of this dish, adhere to these valuable tips and tricks. First, select sweet Potatoes that are firm and free of blemishes. Baking them enhances their natural sweetness and facilitates peeling. To further elevate the taste, incorporate a variety of leafy greens, such as spinach, kale, and arugula, as well as herbs like cilantro and parsley. Adding walnuts or pecans adds a delightful textural contrast and healthy fats. Feel free to experiment with various Vinaigrette dressings, adjusting the flavors to suit your personal palate. A sprinkle of feta cheese or crumbled bacon enhances the overall taste profile.

Conclusion: A Symphony of Flavors and Healthful Goodness

This vibrant and flavorful dish is a testament to the culinary potential of simple ingredients. Showcasing the harmonious marriage of sweet Potatoes, tangy Vinaigrette, and an array of nutritious ingredients, it offers a culinary symphony that delights taste buds while nourishing the body. Embark on this culinary journey to savor the symphony of flavors and reap the health benefits that this dish bestows.

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