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Roasted Sweet Potato Salad

By RellaBellaK • July 23, 2013 • 0 Comments

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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)

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.