Description
A vibrant and healthy Sweet Potato Salad featuring roasted sweet potatoes, fresh bell pepper, red onion, and parsley, all tossed in a tangy apple cider vinegar and Dijon mustard dressing. Perfect as a nutritious side dish or light meal.
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 Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into bite-sized pieces. Toss them in olive oil, salt, and pepper until evenly coated. Spread them out on the baking sheet in a single layer for even roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes for 25-30 minutes, stirring halfway through cooking to ensure even caramelization and tenderness.
- Combine Vegetables: While the sweet potatoes roast, chop the red bell pepper, slice the red onion, and chop the fresh parsley. Place these into a large mixing bowl.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
- Mix Salad: Once the sweet potatoes are cool enough to handle, add them to the bowl with the chopped vegetables. Drizzle the dressing over the mixture and toss gently to combine all flavors evenly.
- Serve or Chill: Serve the salad immediately for a fresh, warm taste or refrigerate for a couple of hours to let the flavors meld and enhance the taste.
Notes
- You can substitute red bell pepper with yellow or orange bell peppers for a different color profile.
- Chilling the salad before serving enhances the flavor as the ingredients meld together.
- For added crunch, consider adding toasted nuts like pecans or walnuts.
- This salad stores well in the refrigerator for up to 3 days.
