Author Notes
This is a very portable salad that is great room temperature (or even a bit warmed in the sun) and it doesn't use mayo or anything that might go bad if left out of a refrigerator. It's a hit every time I make it, and can be made a few days ahead of time. This salad is also vegan if you leave out the feta cheese! —RellaBellaK
Ingredients
- Base
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4
large sweet potatoes, cubed
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1
small red onion, chopped
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3 tablespoons
olive oil
- Dressing & Mix-Ins
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2 tablespoons
lemon juice
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1/2 teaspoon
dijon mustard
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1/2 teaspoon
sea salt
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1/4 teaspoon
black pepper
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1/4 cup
chopped scallions
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1/4 cup
chopped sun-dried tomatoes (NOT the kind packed in oil)
-
1/4 cup
crumbled feta (optional)
Directions
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Preheat the oven to 375 degrees. Toss cubed sweet potatoes and onion with olive oil, spread on a baking sheet, and roast for 30-40 minutes until the potatoes are tender. Cool completely.
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Mix together lemon juice, mustard, salt, and pepper. Place sweet potatoes and onions, scallions, and sun-dried tomatoes in your portable container and pour dressing over top. Cover container and shake to coat. Top with feta cheese.
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