Description

This Fresh Sweet Potato Salad is a vibrant and nutritious dish featuring roasted sweet potatoes combined with crisp red bell pepper, cucumber, and red onion. Tossed in a tangy and slightly sweet olive oil, lemon, and honey dressing, it’s garnished with fresh parsley for a refreshing finish. Perfect as a side dish or light meal, this salad offers a delightful balance of flavors and textures.

Ingredients

Scale

Vegetables

2 medium Sweet Potatoes (Peeled and cubed into bite-sized pieces)
1 medium Red Bell Pepper (Diced)
1 medium Cucumber (Diced)
1 small Red Onion (Finely chopped)

Dressing & Seasoning

3 tablespoons Olive Oil (Extra virgin, divided for roasting and dressing)
2 tablespoons Lemon Juice (Freshly squeezed)
1 tablespoon Honey
Salt (to taste)
Pepper (to taste)
¼ cup Fresh Parsley (Chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
Prepare Sweet Potatoes: Peel and cube the sweet potatoes into uniform, bite-sized pieces to ensure even roasting.
Toss Sweet Potatoes with Oil and Seasoning: In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper evenly.
Arrange for Roasting: Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper for easy cleanup and even cooking.
Roast Sweet Potatoes: Roast in the preheated oven for 25-30 minutes or until the pieces are fork-tender and golden brown on the edges.
Prepare Vegetables: While sweet potatoes roast, dice the red bell pepper, cucumber, and finely chop the red onion.
Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lemon juice, and honey until well combined.
Cool Roasted Sweet Potatoes: Once roasted, remove sweet potatoes from the oven and allow them to cool for about 10 minutes to bring to room temperature.
Combine Salad: Add the roasted and cooled sweet potatoes to a large bowl with the diced vegetables.
Toss with Dressing: Drizzle the dressing over the salad mixture and gently toss to combine all flavors evenly.
Garnish and Serve: Sprinkle chopped fresh parsley on top and serve the salad warm or at room temperature for best taste.

Notes

You can substitute honey with maple syrup for a vegan option.
Optional additions include toasted nuts like pecans or walnuts for extra crunch.
This salad is delicious served warm but can also be chilled for a refreshing cold salad.
Adjust salt and pepper according to your taste preferences.
Make sure to cut sweet potatoes into uniform pieces to ensure even cooking.