Roasted Sweet Potato Salad

Why Make This Recipe

Roasted Sweet Potato Salad is a delicious and healthy dish that combines warm, roasted sweet potatoes with fresh vegetables and quinoa. This salad is packed with flavor, nutrients, and is perfect for any meal. It’s easy to make and can be a great side dish or a light main course. Plus, you can customize it to fit your tastes or dietary needs.

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:

1. Start by preheating your oven to 425°F (220°C) to prepare for roasting.
2. In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, smoked paprika, ground cumin, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and spices.
3. 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.
4. Roast the sweet potatoes in the preheated oven for 25-30 minutes or until they are golden brown and tender. Remember to stir or flip them halfway through the cooking time for even browning.
5. While the sweet potatoes are roasting, 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 to combine the ingredients.
6. Once the sweet potatoes have roasted, remove them from the oven and allow them to cool for about 5 minutes. Then, add the warm sweet potatoes to the quinoa mixture, stirring gently to combine without mashing the sweet potatoes.
7. In a small bowl, whisk together the fresh lemon juice and honey (or maple syrup) until the mixture is fully combined. Drizzle this dressing over the salad and toss gently to coat everything evenly.

How to Serve Roasted Sweet Potato Salad

Serve this salad warm or at room temperature. You can enjoy it as a side dish or as a light main course. If you want, add some extra toppings, like nuts or seeds, for a nice crunch.

How to Store Roasted Sweet Potato Salad

Store any leftovers in an airtight container in the refrigerator. It will last for about 3-5 days. You might want to keep the dressing separate if you have leftovers to maintain the freshness of the ingredients.

Tips to Make Roasted Sweet Potato Salad

• For extra flavor, try adding different spices or herbs to the sweet potatoes, like cinnamon or thyme.
• Make sure to cut the sweet potatoes into similar sizes so they roast evenly.
• You can easily make this salad vegan by omitting the feta cheese and using maple syrup instead of honey.

Variation

Feel free to mix and match the vegetables in this salad. You can use other roasted veggies like zucchini or broccoli. Adding nuts like walnuts or pecans can add a nice crunch.

FAQs

1. Can I use other types of potatoes?
Yes, you can use regular potatoes, but sweet potatoes add a unique flavor and sweetness to the salad.

2. Can I make this salad ahead of time?
Yes, you can prepare the sweet potatoes and quinoa in advance, then mix everything together just before serving.

3. How do I make this salad gluten-free?
This salad is naturally gluten-free, just make sure to use gluten-free quinoa and check any additional ingredients for gluten.

Roasted Sweet Potato Salad

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• Author: jurgentukur
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A delicious and healthy salad combining roasted sweet potatoes, fresh vegetables, and quinoa, packed with flavor and nutrients.

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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)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
3. Spread the seasoned sweet potatoes on a lined baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
5. In another bowl, mix together the quinoa, bell pepper, red onion, and parsley.
6. Let the sweet potatoes cool for 5 minutes, then add them to the quinoa mixture.
7. In a small bowl, whisk lemon juice and honey (or maple syrup), then drizzle over the salad. Toss gently to combine.

Notes

Store leftovers in an airtight container for 3-5 days; keep dressing separate for best freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American