Roasted Sweet Potato Salad Recipe – Australian Special
Roasted sweet potato salad is a hearty and nutritious dish that pairs the natural sweetness of roasted sweet potatoes with a variety of fresh, crisp vegetables and a tangy dressing. It’s perfect as a side dish or a light main course, offering a delightful mix of textures and flavors.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Roasted Sweet Potato Salad Ingredients:
- For the Salad: 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or cilantro (optional)
- For the Dressing: 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
How to make Passionfruit Butter Recipe:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, ground cumin, paprika, salt, and black pepper. Spread them out in a single layer on a baking sheet.
Roast Sweet Potatoes: Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through for even roasting.
Prepare Dressing: While the sweet potatoes are roasting, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until well combined.
Assemble Salad: In a large bowl, combine the roasted sweet potatoes, cherry tomatoes, red onion, and feta cheese. Drizzle with the dressing and toss gently to coat.
Garnish and Serve: Garnish with chopped parsley or cilantro if desired. Serve warm or at room temperature.
Recipe Notes:
Sweet Potato Variations: For added flavor, you can sprinkle the sweet potatoes with other spices such as cinnamon or chili powder before roasting.
Vegetable Options: Feel free to add other vegetables like roasted bell peppers or arugula for extra texture and flavor.
Make Ahead: The salad can be prepared in advance. Store the roasted sweet potatoes and the dressing separately and combine them just before serving to prevent sogginess.
