
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!
Serves: 6-8
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)
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1/4
cup crumbled feta (optional)
In This Recipe
Directions
- 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.
- 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.
- This recipe was entered in the contest for Your Best Portable Side
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Potato Salad|Greek|Sweet Potato/Yam|Vegetable|Green Onion/Scallion|Mustard|Lemon Juice|Grill/Barbecue|Make Ahead|Fall|Spring|Summer
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