why make this recipe
Roasted Sweet Potato Salad is a healthy dish that combines delicious flavors and textures. Sweet potatoes add a natural sweetness while providing lots of nutrients. This salad is not only colorful but also easy to make, making it a perfect choice for a light lunch or as a side dish at dinner. Whether you are looking for a nutritious meal, a filling side, or something to bring to a potluck, this salad fits the bill!
how to make Roasted Sweet Potato Salad
Ingredients:
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Sea salt and freshly cracked black pepper to taste
- 1 red bell pepper, diced into small pieces
- 1/2 medium red onion, finely chopped
- 1 cup cooked quinoa, cooled
- 1/4 cup crumbled feta cheese (optional for a creamy touch)
- 1/4 cup fresh parsley, finely chopped
- Juice of 1 fresh lemon
- 1 tablespoon honey or maple syrup (omit honey for a vegan salad)
Directions:
- Start by preheating your oven to 425°F (220°C) to prepare for roasting.
- In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, smoked paprika, ground cumin, salt, and pepper. Toss everything until the sweet potatoes are evenly coated in the oil and spices.
- Line a large baking sheet with parchment paper and spread the seasoned sweet potatoes in a single layer. Make sure they have some space between them for even roasting.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Stir or flip them halfway through the cooking time to promote even browning.
- While the sweet potatoes roast, prepare your salad base. In a separate large mixing bowl, combine the cooked quinoa, diced red bell pepper, finely chopped red onion, and chopped parsley. Mix well.
- Once the sweet potatoes have roasted, remove them from the oven and let them cool for about 5 minutes. Then, add the warm sweet potatoes to the quinoa mixture, stirring gently to combine without mashing the sweet potatoes.
- In a small bowl, whisk together the fresh lemon juice and honey (or maple syrup) until fully combined. Drizzle this dressing over the salad and toss gently to coat everything evenly.
how to serve Roasted Sweet Potato Salad
You can serve Roasted Sweet Potato Salad warm or at room temperature. It makes a delightful addition to any meal and pairs well with grilled chicken or fish. It can also stand alone as a healthy lunch. For an extra touch, consider adding some extra feta cheese on top when serving!
how to store Roasted Sweet Potato Salad
You can store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for about 3-4 days. Keep in mind that the sweet potatoes may lose some crispiness as time goes by. You can always reheat the sweet potatoes separately if you prefer a warm salad.
tips to make Roasted Sweet Potato Salad
- Make sure to cut the sweet potatoes into even-sized cubes for even cooking.
- Feel free to add other veggies like spinach or kale for added nutrition.
- To save time, you can prepare the quinoa in advance or use store-bought pre-cooked quinoa.
- For added crunch, consider mixing in some nuts or seeds like walnuts or sunflower seeds.
variation
You can customize this salad easily! Try adding roasted chickpeas for extra protein or swap out the fetа for avocado for a creamier texture. If you want a bit more sweetness, add dried cranberries or raisins.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad in advance and store it in the fridge. Just wait to add the dressing until you are ready to serve.
Q: Is this salad vegan?
A: You can make it vegan by omitting the feta cheese and using maple syrup instead of honey.
Q: What can I serve with this salad?
A: Roasted Sweet Potato Salad pairs well with grilled meats, fish, or can be enjoyed on its own as a light meal.
Enjoy making and sharing this delicious Roasted Sweet Potato Salad!
Print
Roasted Sweet Potato Salad
A healthy Roasted Sweet Potato Salad that combines sweet potatoes, quinoa, and fresh vegetables for a nutritious meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Sea salt and freshly cracked black pepper to taste
- 1 red bell pepper, diced into small pieces
- 1/2 medium red onion, finely chopped
- 1 cup cooked quinoa, cooled
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, finely chopped
- Juice of 1 fresh lemon
- 1 tablespoon honey or maple syrup (omit honey for a vegan salad)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
- Line a baking sheet with parchment paper and spread the seasoned sweet potatoes in a single layer.
- Roast the sweet potatoes for 25-30 minutes, turning halfway, until golden brown and tender.
- In another large mixing bowl, mix together quinoa, red bell pepper, red onion, and parsley.
- After cooling the sweet potatoes for 5 minutes, combine them with the quinoa mixture.
- In a small bowl, whisk lemon juice and honey (or maple syrup), then drizzle over the salad and toss gently.
Notes
Serve warm or at room temperature. Pairs well with grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg