Description
A vibrant and fresh Roasted Sweet Potato Salad with Lemon Dijon Dressing featuring tender roasted sweet potatoes, crisp mixed greens, crumbly plant-based cheese, toasted nuts, and a tangy lemon Dijon dressing. Perfect as a light lunch, a flavorful side, or a potluck favorite, this nourishing and easy-to-make salad balances sweet, tart, creamy, and crunchy textures for a delightful meal.
Ingredients
Scale
Salad Ingredients
- 2 medium-sized sweet potatoes, peeled and diced into bite-sized cubes
- 4 cups mixed greens (baby spinach, arugula, kale)
- 1/2 cup plant-based cheese (crumbly)
- 1/4 cup red onion, thinly sliced
- 1/3 cup toasted nuts (walnuts or pecans)
Lemon Dijon Dressing
- 3 tablespoons freshly squeezed lemon juice (natural)
- 1 tablespoon Dijon mustard (natural)
- 1 clove garlic, minced
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon maple syrup (natural)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare and Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized cubes for even roasting. Toss them with a little olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for about 25-30 minutes, turning halfway through, until they are tender and caramelized on the edges.
- Whisk Together the Lemon Dijon Dressing: In a small bowl, combine freshly squeezed lemon juice, Dijon mustard, minced garlic, apple cider vinegar (natural), maple syrup (natural), and extra virgin olive oil. Whisk vigorously until everything is well emulsified and smooth. Season with salt and pepper to taste.
- Assemble the Salad: In a large salad bowl, layer your mixed greens, roasted sweet potatoes, thinly sliced red onion, toasted nuts, and crumbled plant-based cheese. Drizzle the lemon Dijon dressing evenly over the top. Toss gently to coat everything without bruising the delicate leaves.
- Serve and Enjoy: The salad is vibrant, flavorful, and ready to enjoy immediately. You can also refrigerate it briefly to allow the dressing to absorb, intensifying the flavors even more.
Notes
- Cut sweet potatoes into uniform pieces to ensure consistent roasting.
- Use freshly squeezed lemon juice for a brighter dressing flavor.
- Start with less dressing and add more as needed to keep the salad balanced.
- Toast nuts gently to intensify flavor without bitterness.
- Serve the salad promptly after tossing to keep greens crisp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sweet potato salad, roasted sweet potatoes, lemon Dijon dressing, plant-based cheese, vegan salad, gluten free salad, healthy side dish
