Description
This vibrant Sweet Potato Salad features tender, caramelized roasted sweet potatoes combined with crisp red bell pepper, bright red onion, and fresh parsley. Tossed in a tangy dressing of olive oil, apple cider vinegar, and Dijon mustard, it’s a flavorful and refreshing side dish that’s perfect for any occasion.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 1 red bell pepper
- 1/2 cup red onion, sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the sweet potatoes: Peel and cube the sweet potatoes into bite-sized pieces. Toss them evenly with olive oil, salt, and pepper to season well.
- Roast the sweet potatoes: Spread the sweet potato cubes on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even caramelization and tenderness.
- Combine the vegetables: While the sweet potatoes roast, chop the red bell pepper, slice the red onion, and chop the parsley. Place them together in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined and emulsified.
- Assemble the salad: Once the roasted sweet potatoes have cooled slightly, add them to the vegetable mixture. Drizzle the dressing over the salad and toss gently to combine all flavors. Serve immediately or refrigerate for a chilled salad with enhanced flavor.
Notes
- You can prepare the salad a few hours ahead and chill it to allow flavors to meld.
- If you prefer a spicier salad, add a pinch of cayenne pepper or some chopped jalapeño to the dressing.
- For extra crunch, top the salad with toasted nuts such as pecans or walnuts before serving.
- This salad keeps well in the refrigerator for up to 2 days.
- Using fresh herbs like cilantro or basil in place of parsley offers a different flavor profile.
