Description
Zesty sweet potato salad blends robust Mexican flavors with creamy textures and bold spices. Cilantro, lime, and smoky chipotle create a memorable side dish that delights all who taste it.
Ingredients
Scale
Primary Vegetables:
- 4 medium-sized sweet potatoes, peeled and cubed
- 2 bell peppers (red and yellow), diced
- 1 small red onion, finely chopped
- 2 stalks celery, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
Herbs and Cheese:
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
Seasonings and Extras:
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sunflower seeds, toasted
Instructions
- Prepare the oven by heating to 400F (200C), creating an ideal roasting environment for sweet potatoes.
- Coat sweet potato cubes thoroughly with olive oil, ensuring even coverage, and season generously with salt and black pepper.
- Distribute seasoned sweet potato cubes across a baking sheet in a single layer, allowing maximum caramelization during roasting.
- Roast sweet potatoes for 25-30 minutes, rotating midway to promote uniform browning and achieving a tender, golden exterior.
- Allow roasted sweet potatoes to cool completely, preventing wilting of fresh vegetables in the salad.
- Combine cooled sweet potatoes with vibrant red onion, colorful bell peppers, crisp celery, sweet corn kernels, juicy cherry tomatoes, and fragrant fresh parsley in a spacious mixing bowl.
- Create a zesty dressing by whisking apple cider vinegar, tangy Dijon mustard, sweet honey, aromatic minced garlic, and olive oil until emulsified.
- Season the dressing with additional salt and pepper, adjusting to personal taste preferences.
- Drizzle dressing over the vegetable mixture, gently tossing to ensure even distribution of flavors.
- Finish the salad by sprinkling crumbled feta cheese and toasted sunflower seeds for added texture and complexity.
Notes
- Ensure sweet potatoes are cut into uniform cubes for even roasting and consistent texture.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- Adjust roasting time based on your oven’s performance and potato size to avoid burning or undercooking.
- For a vegan version, replace feta cheese with nutritional yeast or plant-based cheese alternative.
- Allow sweet potatoes to cool completely to prevent wilting of fresh vegetables and maintain crisp texture.
- Customize the salad by adding protein like grilled chicken or chickpeas for a more substantial meal.
- Prepare dressing separately and store in the refrigerator up to 3 days in advance for meal prep convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg