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Roasted Sweet Potato Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 - 4
Author Sarcastic Cooking

Ingredients

  • For the Salad:
  • 3 Medium/Large Sweet Potatoes peeled and cubed
  • 3 Tablespoons Olive Oil
  • Pinch of Salt and Pepper
  • 1 Cup Chopped Radicchio or Red Cabbage
  • 1 Green Onion chopped
  • Pinch of Sesame Seeds
  • For the Dressing:
  • 1 Tablespoon Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 Teaspoon Honey
  • 1 Clove Garlic grated
  • 1 Tablespoon Chopped Fresh Parsley
  • 1 Teaspoon Chopped Fresh Cilantro
  • ½ Teaspoon Chopped Fresh Mint

Instructions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment paper.
  2. Toss the cubed sweet potatoes with the olive oil, salt, and pepper and then arrange in one single layer on the lined baking sheet. Roast in the oven for thirty minutes, until potatoes are golden around the edges. Check the potatoes at fifteen minutes and use a spatula to move the potatoes around so they roast evenly.
  3. While the sweet potatoes roast, chop the rest of the salad ingredients and prepare the salad dressing.
  4. In a small mixing bowl, whisk together the red wine vinegar, olive oil, salt, pepper, honey, grated garlic, parsley, cilantro, and mint. Place off to the side.
  5. When the sweet potatoes are roasted, remove them from the oven. Use a spatula to move the potatoes to a paper towel or dish towel to drain slightly.
  6. Add potatoes along with chopped radicchio/red cabbage, and green onions to a medium bowl. Toss the salad together with the prepared salad dressing. Sprinkle some sesame seeds on top and serve.