Description
A vibrant and healthy Sweet Potato Salad featuring roasted sweet potatoes combined with fresh bell pepper, red onion, and parsley, tossed in a tangy apple cider vinegar and Dijon mustard dressing. Perfect as a nutritious side dish or light meal, this recipe is easy to prepare and full of wholesome flavors.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 1 red bell pepper
- 1/2 cup red onion
- 1/4 cup fresh parsley
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into bite-sized cubes. Toss the cubes with olive oil, salt, and pepper to coat evenly.
- Roast Sweet Potatoes: Spread the sweet potato cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes until the pieces are tender and caramelized, stirring halfway through cooking to ensure even roasting.
- Prepare Vegetables: While the potatoes roast, chop the red bell pepper, slice the red onion, and finely chop the fresh parsley. Combine these ingredients in a large mixing bowl.
- Make Dressing: In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until emulsified.
- Combine Salad: Once the sweet potatoes have cooled slightly, add them to the bowl with the chopped vegetables. Drizzle with the prepared dressing and gently toss everything together to combine flavors evenly. Serve immediately or refrigerate for enhanced flavor.
Notes
- Roasting time can vary slightly depending on oven and size of sweet potato cubes; check tenderness with a fork.
- Chilling the salad for at least 30 minutes before serving allows the flavors to meld beautifully.
- For a spicier kick, add a pinch of smoked paprika or chili flakes to the dressing.
- This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
