Description
A delicious and healthy sweet potato salad that combines roasted sweet potatoes with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup corn, fresh or frozen
- 1/4 cup cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the sweet potatoes in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- In a large bowl, combine the roasted sweet potatoes, bell pepper, red onion, corn, and cilantro.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add black beans or chickpeas for extra protein.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 4
- Protein: 3
Keywords: sweet potato salad, healthy salad, roasted sweet potato salad, vegan salad, easy salad recipe