Upgrade traditional potato salad by using sweet potatoes in this recipe from Eating Bird Food. The natural sweetness from roasted orange spuds gets highlighted by a zesty lemon vinaigrette. Bring this colorful potato salad to your next summer potluck or barbecue.
Roasted Sweet Potato Salad
- 10 cups sweet potatoes (about 3 large), chopped into bite-size chunks
- 1 tablespoon coconut oil, melted
- 1 1/2 teaspoon sea salt, divided
- 4 ounces baby spinach, chopped
- 1/2 cup red onion, diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1/3 cup dried fruit (I used dried cranberries)
- 1 avocado, chopped in chunks
- Ground black pepper, to taste
- Hemp seeds (optional)
Preheat oven to 400°F. Place sweet potato chunks in a large bowl and toss with coconut oil and 1 teaspoon sea salt. Bake for 30 minutes or until cooked through, flipping once.
While the potatoes are roasting, combine chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potatoes and stir to combine. Gently stir in avocado and add remaining 1/2 teaspoon sea salt and ground pepper to taste. Sprinkle on hemp seeds, if using, and serve immediately or store in the fridge until ready to eat. Can be eaten cold or at room temperature.
Store leftovers in a sealed container for up to two days. Add an extra splash of lemon juice before serving if needed.
Tip: The sweet potatoes can be roasted ahead of time. Just keep them in the fridge and assemble when you’re ready to enjoy the salad.
Serves: 8 | Serving Size: 1 cup
Per serving: Calories: 205; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 324mg; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 9g; Protein: 4g
Nutrition Bonus: Potassium: 758mg; Iron: 10%; Vitamin A: 499%; Vitamin C: 18%; Calcium: 6%
(via MyFitnessPal Blog)