Best Sweet Potato Salad Recipe

I recently tried a new twist on a Sweet Potato Salad that features hearty sweet potatoes, crisp red bell pepper, and aromatic cilantro along with a zesty Dijon mustard dressing. This vibrant blend of textures and flavors has quickly become one of my favorite healthy salad recipes for lunch, sparking plenty of interest in every bite.

I was excited to share my latest creation, the Best Sweet Potato Salad. This recipe is a fun twist on classic vegetarian fare.

I started with 2 lbs of sweet potatoes, peeled and cut into cubes, then tossed them with a diced red bell pepper and thinly sliced red onion. I added one minced clove of garlic to give it a little kick that pairs perfectly with 1 tbsp of Dijon mustard.

Drizzling in 1/4 cup olive oil and 2 tbsp apple cider vinegar really brings all the flavors together. I seasoned it with 1 tsp salt and 1/2 tsp freshly ground black pepper, and finished off with a sprinkle of 1/4 cup chopped fresh cilantro.

I’ve always loved experimenting with healthy salad recipes for lunch and this version truly stands out. It’s a great option for a picnic or even as a breakfast salad, if you’re like me and enjoy mixing it up a bit.

Enjoy trying it out!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, the roasted sweet potatoes give it such a sweet and smoky flavour that makes it super comforting. Second, I love how the red bell pepper and red onions add a crunchy texture and a pop of color that makes the dish look as good as it tastes. Third, the tangy dressing with Dijon mustard, olive oil, and apple cider vinegar really takes the dish to the next level; it ties everything together in a delicious way. Fourth, it’s really easy to make which means I can whip it up even when I’m in a hurry and still enjoy a healthy meal. Lastly, mixing in the fresh cilantro at the end gives it this burst of freshness that makes every bite interesting.

Ingredients

• Sweet Potatoes: Provide fiber, vitamins and a natural sweetness, making this salad hearty.
• Red Bell Pepper: Crunchy and vibrant, adds vitamin C and a tangy, slightly sweet kick.
• Red Onion: Imparts sharp flavour and antioxidants, but its bite mellows in the tangy dressing.
• Garlic: Offers a bold, aromatic punch and lots of health perks, even if its taste is strong.
• Olive Oil & Apple Cider Vinegar: Mix richness with a tangy bite, balancing the dish.
• Cilantro: Adds fresh, bright herbal notes that create a lively finish to the salad.
• Dijon Mustard: Provides a zesty kick which deepens flavors, making the dressing extra tangy.

Ingredient Quantities

• 2 lbs sweet potatoes, peeled and cut into cubes
• 1 large red bell pepper, diced
• 1 small red onion, thinly sliced
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro

How to Make this

1. Preheat your oven to 400°F so that you can get your sweet potatoes roasted perfectly.

2. In a bowl, toss the sweet potato cubes with a little bit of olive oil, salt and pepper until they are evenly coated.

3. Spread the sweet potatoes on a baking sheet and roast them in the oven for about 25 to 30 minutes or until they’re tender and slightly golden.

4. While the potatoes are roasting, dice up the red bell pepper and thinly slice the red onion. Set them aside.

5. In another small bowl, stir together the minced garlic, Dijon mustard, the rest of the olive oil and apple cider vinegar. Make sure it mixes well.

6. Once the sweet potatoes are done, let them cool for a few minutes then put them in a large mixing bowl.

7. Add the diced red bell pepper and sliced red onion to the bowl with the sweet potatoes.

8. Pour your dressing mixture over the mixture and give it a good stir so all the flavors combine.

9. Taste the salad and add a pinch more salt or black pepper if you think it needs it.

10. Fold in the chopped fresh cilantro last, then serve the salad warm or let it chill in the fridge if you like it cold. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Large mixing bowl
4. Small bowl
5. Knife
6. Cutting board
7. Measuring cups and spoons
8. Stirring spoon or spatula

FAQ

Best Sweet Potato Salad Recipe Substitutions and Variations

• Sweet potatoes: You can swap them with butternut squash or even pumpkin cubes if you want a slightly different flavor.
• Red bell pepper: If you dont have red bell pepper, try using yellow or green bell peppers instead.
• Red onion: You might use white onions or even shallots as a milder alternative.
• Apple cider vinegar: Lemon juice or white vinegar can be a good substitute if you ran out.
• Fresh cilantro: If you or your guests arent a fan of cilantro, fresh parsley or basil can work really well.

Pro Tips

1. Try cutting the sweet potatoes into cubes that are about the same size so they cook evenly and get that perfect balance between soft on the inside and a little crunchy on the outside.
2. If u want an extra kick, add a sprinkle of smoked paprika or a pinch of cayenne pepper to the sweet potatoes before roasting them.
3. Let the veggies sit in the dressing for at least 10 minutes before serving so they really soak up all the flavors – it really makes a big difference.
4. For a fresher flavor and a bit more crunch, toss in some chopped raw cilantro right at the end and consider adding a handful of toasted nuts like pecans or walnuts.