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
-
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)
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.
/2584f606-3ce9-43ae-a2b5-ff3573c85603--roasted_sweet_potato_salad.jpg)
See Reviews
See what other Food52ers are saying.
Review