Super Duper Sweet Potato Salad No Mayo

Bursting with vibrant flavors and wholesome ingredients, this Super Duper Sweet Potato Salad No Mayo is a refreshing twist on a classic dish, perfect for those seeking a lighter, healthier option without sacrificing taste. Roasted sweet potatoes form the heart of this salad, adding a naturally sweet and caramelized touch, while crisp baby spinach, crunchy red bell peppers, tangy feta cheese, and nutty pumpkin seeds provide a delightful mix of textures. Tossed in a zesty homemade lemon-honey Dijon dressing, this mayo-free sweet potato salad is as nutritious as it is delicious. Ready in under an hour, this easy-to-make recipe is ideal for potlucks, picnics, or a flavorful weeknight side dish. Plus, it’s packed with colorful veggies and simple, real ingredients that are sure to impress! Keywords: sweet potato salad no mayo, roasted sweet potato salad, healthy salad recipe, easy salad ideas.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 1 medium red bell pepper
• 0.5 medium red onion
• 0.5 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 0.25 cup pumpkin seeds
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cube the sweet potatoes into bite-sized pieces and place them on a baking sheet lined with parchment paper.

Step 3

Drizzle 2 tablespoons of olive oil over the sweet potatoes, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.

Step 4

Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking. Remove from the oven and let them cool slightly.

Step 5

While the sweet potatoes are roasting, prepare the remaining ingredients. Chop the red bell pepper into small pieces, thinly slice the red onion, and roughly chop the parsley.

Step 6

In a large mixing bowl, combine the baby spinach, roasted sweet potatoes, red bell pepper, red onion, crumbled feta cheese, chopped parsley, and pumpkin seeds.

Step 7

In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, honey, Dijon mustard, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.

Step 8

Pour the dressing over the salad and gently toss everything until well combined.

Step 9

Serve immediately at room temperature or chill in the refrigerator for 15-20 minutes before serving for a cooler option.

Nutrition Facts

Serving size	(671.8g)

Amount per serving	% Daily Value*
Calories	523.1

Total Fat 1.2g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2814.4mg	0%
Total Carbohydrate 120.8g	0%
Dietary Fiber 18.7g	0%
Total Sugars 32.1g
Protein 10.4g	0%

Vitamin D 0IU	0%
Calcium 250.3mg	0%
Iron 6.4mg	0%
Potassium 183.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.0%

Protein: 7.8%

Carbs: 90.2%