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Roasted Sweet Potato Salad

posted Feb 26, 2015, 6:42 AM by Rachel Griffin   [ updated Jul 1, 2015, 6:25 AM by Julia Quam ]
Roasted Sweet Potato Salad


Vegan, Saturated Fat Free, Cholesterol Free, Good Source of Vitamins A & C

Yield: Approximately 6 servings (~1.5 cups each)

For a twist on regular roasted sweet potatoes, try serving them cold in this flavorful salad.

Ingredients
Sweet Potatoes:
2 1/2 pound sweet potatoes, peeled and cut into 1” cubes
2 T olive oil
Salt & pepper to taste

Dressing:
1 T Dijon mustard
4 tsp white wine vinegar
1/4 tsp salt
1/4 cup blended oil or olive oil, divided
4 scallions, thinly sliced

Directions
1. Preheat oven to 375°F.
2. Lay the sweet potatoes out in a single layer on a tray. Drizzle the oil, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Remove from oven and let cool.
3. Meanwhile, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
4. Once potatoes are cooled, toss in dressing. Garnish with scallions. Serve at room temperature, or chilled.

Nutrition Facts (per serving)
138 calories, 8 g fat, 2.5 g saturated fat, 5 mg cholesterol, 125 mg sodium, 17 g carbohydrates, 4 g fiber, 2 g sugar, 5 g protein, 370% DV of Vitamin A, 120% DV of Vitamin C, 15% DV of Calcium, 10% DV of Iron
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