Roasted Sweet Potato Salad with Honey Lemon Dressing Recipe

A Roasted Sweet Potato Salad with Honey Lemon Dressing is a bright and flavorful dish, perfect for any season, whether as a side or a light main dish. The sweetness of the roasted sweet potatoes pairs beautifully with the tangy and slightly sweet dressing. Here’s a simple recipe to make this delicious salad:

Ingredients:

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon ground cinnamon (optional, for extra warmth)

For the Salad:

• 4 cups mixed greens (such as arugula, spinach, or baby kale)
• 1/2 cup crumbled feta cheese or vegan feta (optional)
• 1/4 cup toasted pecans or walnuts (optional)
• 1/4 cup dried cranberries or raisins (optional)
• 1 small red onion, thinly sliced (optional)

For the Honey Lemon Dressing:

• 2 tablespoons honey or maple syrup (for vegan option)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Dijon mustard (optional, for tanginess)
• Salt and pepper, to taste

Instructions:

1. Roast the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Peel and cube the sweet potatoes into bite-sized pieces.
• Toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon (if using) in a large bowl until evenly coated.
• Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and lightly browned. Remove from the oven and allow to cool slightly.

2. Prepare the Honey Lemon Dressing:

• In a small bowl or jar, whisk together the honey (or maple syrup), lemon juice, olive oil, and Dijon mustard (if using).
• Season with salt and pepper to taste. If you like a slightly sweeter dressing, you can adjust the amount of honey or syrup.

3. Assemble the Salad:

• In a large bowl, toss the mixed greens with the roasted sweet potatoes.
• Add the crumbled feta, toasted nuts, dried cranberries (or raisins), and red onion (if using). Gently toss to combine.

4. Dress the Salad:

• Drizzle the honey lemon dressing over the salad and toss gently to coat everything evenly.

5. Serve:

• Serve the salad immediately, or refrigerate the dressing and toss the salad right before serving for a fresher flavor.

Tips:

• Add protein: For a more substantial meal, add grilled chicken, chickpeas, or quinoa to the salad.
• Make it ahead: You can roast the sweet potatoes and prepare the dressing ahead of time. Just assemble the salad and dress it when ready to serve.
• Vegan Option: Use maple syrup in place of honey, and skip the feta or use vegan feta cheese.

This roasted sweet potato salad is a wonderful combination of savory, sweet, and tangy flavors. The creamy dressing adds a lovely richness, making it perfect for a healthy lunch or dinner. Enjoy!