Description
Roasted Sweet Potato Salad with Lemon Dijon Dressing combines tender roasted sweet potatoes, fresh mixed greens, and a zesty lemon Dijon dressing for a vibrant, nutritious, and satisfying meal or side dish. This colorful salad balances sweet, tangy, and savory flavors with wholesome ingredients, making it perfect for any occasion and easy to customize to your taste.
Ingredients
Scale
Salad
- 2 medium sweet potatoes, peeled and cut into cubes
- 4 cups mixed salad greens (spinach, arugula, baby kale)
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas, rinsed and drained (roasted or canned)
- 2 tablespoons fresh parsley, chopped
Lemon Dijon Dressing
- 3 tablespoons extra virgin olive oil (natural)
- 2 tablespoons freshly squeezed lemon juice (natural)
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon maple syrup (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into evenly sized cubes to ensure uniform roasting. Toss them with olive oil (natural), salt, and pepper, then spread them evenly on a baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until the sweet potatoes have a golden-brown exterior and a creamy interior.
- Prepare the Salad Components: While the sweet potatoes roast, wash and dry the salad greens thoroughly. Thinly slice the red onion to maintain a mild bite. Halve the cherry tomatoes and rinse the chickpeas if using canned. Set all the prepared ingredients aside for assembly.
- Make the Lemon Dijon Dressing: In a small bowl, whisk together lemon juice (natural), Dijon mustard (natural), maple syrup (natural), vegetarian Worcestershire sauce (natural), extra virgin olive oil (natural), salt, and freshly ground black pepper until smooth and emulsified. Adjust the sweetness or tanginess to your preference.
- Toss the Salad: In a large bowl, combine the roasted sweet potatoes, salad greens, chickpeas, cherry tomatoes, and red onions. Drizzle the lemon Dijon dressing over the salad and toss gently but thoroughly to coat all the ingredients evenly. Sprinkle fresh parsley on top as a garnish.
Notes
- Cut sweet potatoes uniformly for even roasting.
- Dry salad greens well to avoid sogginess.
- Whisk dressing slowly while adding olive oil to emulsify perfectly.
- Use room temperature ingredients for better dressing coverage.
- Serve the salad fresh to maintain crisp textures and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: sweet potato salad, lemon dijon dressing, roasted vegetables, healthy salad, plant-based dressing, gluten free salad
