Roasted Sweet Potato Salad

July 23, 2013
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

  • Serves 6-8
  • Base
  • 4 large sweet potatoes, cubed
  • 1 small red onion, chopped
  • 3 tablespoons olive oil
  • Dressing & Mix-Ins
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped scallions
  • 1/4 cup chopped sun-dried tomatoes (NOT the kind packed in oil)
  • 1/4 cup crumbled feta (optional)
In This Recipe
  1. 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.
  2. 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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