Best 7 Spiralized Rosemary Roasted Sweet Potato Salad Recipes

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Experience a culinary journey to vibrant flavors and textures with our guide to making a delectable spiralized rosemary roasted sweet potato salad. This delightful dish is a perfect balance of sweet, savory, and earthy notes, sure to tantalize your taste buds. Get ready to transform ordinary sweet potatoes into extraordinary spirals, roasted to perfection and infused with the aromatic essence of rosemary. Our carefully curated blend of fresh ingredients, zesty dressing, and simple yet elegant presentation will elevate your mealtime experience to new heights. Unlock the secrets to creating this flavorful and visually appealing salad that will impress even the most discerning palate.

Here are our top 7 tried and tested recipes!

SPIRALIZED ROSEMARY ROASTED SWEET POTATO SALAD



Spiralized Rosemary Roasted Sweet Potato Salad image

Rosemary imparts a fabulous taste to this chilled salad! Cheddar cheese adds a creamy taste to the lemon vinaigrette.

Provided by Arizona Desert Flower

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 50m

Yield 3

Number Of Ingredients 11

nonstick cooking spray
1 sweet potato, peeled and halved
3 ½ tablespoons olive oil, divided
1 teaspoon dried rosemary
½ teaspoon sea salt
4 teaspoons lemon juice
4 teaspoons honey
salt and ground black pepper to taste
1 (16 ounce) bag spring salad mix
3 ounces shredded Cheddar cheese
3 tablespoons sunflower seeds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.
  • Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.
  • Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.
  • Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.
  • Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.
  • Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 34.7 g, Cholesterol 29.8 mg, Fat 30.3 g, Fiber 7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 612.8 mg, Sugar 13.7 g

ROASTED POTATO SALAD WITH CRISPY ROSEMARY



Roasted Potato Salad with Crispy Rosemary image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds medium red bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon drained capers, chopped, plus 1 teaspoon caper brine
6 cornichons, cut into 1/4-inch pieces, plus 1 tablespoon cornichon brine
1/4 cup extra-virgin olive oil
1/2 cup canola oil (see Cook's Note)
3 sprigs fresh rosemary
3 teaspoons kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
  • In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
  • Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
  • Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

SPIRALIZED POTATO SALAD



Spiralized Potato Salad image

This is unlike any potato salad you've ever had. The potatoes have been "spiralized" into incredibly long noodles. Mixed with ribbons of kale, Kalamata olives, scallions, and a creamy dressing, this will be your new go-to potato salad. Note: You'll want to start a day in advance so you can soak the "noodles" to make them less starchy.

Provided by Amanda Cohen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 Idaho Russet potato
1 Yukon Gold potato
2 Lacinato kale leaves
4 Kalamata olives, pitted
1 scallion
3 tablespoons sour cream
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
1/2 cup white vinegar

Steps:

  • Spiralize the potatoes: Cut the ends off the potatoes, then peel them. Place one potato at a time into the spiralizer and make the spiral ribbons, according to the spiralizer machine directions. Fill two bowls with salted water and place the spiralized russet potato in one and the spiralized Yukon gold in the other. Gently massage the potatoes in the water, then refrigerate 12-24 hours to further release the starches. Note: If you don't have a spiralizer, you can get a similar potato texture by using a mandoline on the julienne setting.
  • Prepare the vegetables: After soaking, the potato spirals will be very malleable with the appearance of "real" noodles. Remove from the water and squeeze as much liquid out as possible. Set aside. Prepare the rest of the ingredients starting with the kale by pulling the rib out, then rolling the leaves into a cylinder and slicing into thin ribbons (about the same size as the potatoes). Slice the olives and scallion (white and green part) and add to a large mixing bowl along with the kale. To the bowl, add the sour cream, mix and set aside.
  • Cook the potatoes and serve: In a large nonstick skillet over medium/high heat, add the olive oil until it's sizzling. Squeeze the water out of the potatoes and add to the pan (you can do this in two batches). Toss the potatoes as they cook until translucent. Season with salt, then add the vinegar and continue cooking and tossing (so they don't stick) for another 1-2 minutes. Add to the mixing bowl and toss with the vegetable/sour cream mixture (cook the remaining potatoes if you have more). Add to a plate or bowl, season with more salt and serve.

SWEET POTATO SALAD WITH ROSEMARY-HONEY VINAIGRETTE



Sweet Potato Salad With Rosemary-Honey Vinaigrette image

Make and share this Sweet Potato Salad With Rosemary-Honey Vinaigrette recipe from Food.com.

Provided by Kathy in Fla

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 cups sweet potatoes, peeled, cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons fresh rosemary, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Line a 15- x 10-inch jellyroll pan with aluminum foil. Coat foil with vegetable cooking spray.
  • Toss together sweet potato and 1 tablespoon oil in pan.
  • Bake at 450° for 35 minutes or until tender.
  • Whisk together remaining 1 tablespoon oil, honey, and next 5 ingredients in a large bowl. Add sweet potato; toss well. Cool.

Nutrition Facts : Calories 171.2, Fat 4.6, SaturatedFat 0.7, Sodium 249.7, Carbohydrate 32.3, Fiber 3.2, Sugar 15.8, Protein 1.7

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY



Rosemary Roasted Sweet Potatoes Recipe by Tasty image

Here's what you need: sweet potatoes, oil, dried rosemary, salt, pepper, fresh parsley

Provided by Merle O'Neal

Categories     Sides

Yield 4 servings

Number Of Ingredients 6

3 sweet potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
fresh parsley, chopped, for serving

Steps:

  • Preheat the oven to 400°F (200ºC).
  • Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  • Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  • Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  • Let cool for 5 minutes. Garnish with chopped parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, Sugar 12 grams

WARM ROSEMARY-SWEET POTATO SALAD



Warm Rosemary-Sweet Potato Salad image

Rosemary adds a wonderful flavor to this sweet potato salad that's baked to perfection - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

2 lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
1 large onion, thinly sliced, slices cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh orange juice
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
  • Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
  • In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

Nutrition Facts : Calories 136, Carbohydrate 22 g, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 231 mg

ROASTED ROSEMARY SWEET POTATOES



Roasted Rosemary Sweet Potatoes image

These rosemary sweet potatoes are simply one of the best recipes we've ever made. Roasting them brings out all of the wonderful sweetness! -Kristin Stone, Little Elm, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 7

2 large sweet potatoes, peeled and cut into 3/4-inch rounds
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425°. Place all ingredients in a large bowl; toss to coat. Line a 15x10x1-in. baking pan with foil; grease foil. Place sweet potatoes in a single layer in prepared pan. Bake, covered, for 20 minutes. Uncover and bake until golden brown, 10-12 minutes longer, turning once.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 5g fiber), Protein 3g protein.

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly.
  • Spiralize the sweet potatoes evenly: Use a spiralizer with a blade that creates thin, uniform ribbons. This will help the sweet potatoes cook evenly and absorb the flavors of the dressing.
  • Roast the sweet potatoes until tender: Roast the sweet potatoes in a single layer on a baking sheet until they are tender and slightly caramelized. This will bring out their natural sweetness and flavor.
  • Make the dressing ahead of time: The dressing can be made up to 2 days ahead of time and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
  • Add your favorite toppings: Feel free to add other toppings to the salad, such as crumbled feta cheese, chopped nuts, or dried cranberries.

Conclusion:

Spiralized rosemary roasted sweet potato salad is a delicious and healthy side dish that is perfect for any occasion. The sweet potatoes are roasted until tender and caramelized, and then tossed with a tangy dressing made with olive oil, lemon juice, garlic, and rosemary. The salad is also topped with crumbled feta cheese and chopped walnuts for added flavor and texture. This salad is sure to be a hit with your friends and family.

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