Sweet Potato Salad with Mustard Vinaigrette

Brighten up your table with this Sweet Potato Salad with Mustard Vinaigrette, a vibrant and nutrient-packed dish perfect for any occasion. Tender roasted sweet potato cubes are delicately caramelized in the oven, then tossed with crisp baby spinach, crunchy walnuts, and thinly sliced red onion for a delightful mix of flavors and textures. The star of the dish is the tangy Dijon mustard vinaigrette, balanced with the subtle sweetness of honey and the sharp bite of apple cider vinegar, creating a harmonious dressing that brings the salad to life. Sprinkled with freshly chopped parsley for a burst of freshness, this salad is easy to prepare in under 45 minutes and works perfectly as a light lunch, a side for your weeknight dinner, or an impressive dish for potlucks and gatherings. Healthy, flavorful, and effortlessly elegant, it's a recipe you'll want to revisit time and time again!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Sweet potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 medium Red onion
• 0.25 cup Fresh parsley
• 1 tablespoon Dijon mustard
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Honey
• 2 cups Baby spinach
• 0.25 cup Chopped walnuts

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy clean-up.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes. Spread them evenly on the prepared baking sheet.

Step 3

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

Step 4

Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning halfway through, until they are tender and slightly caramelized. Remove from the oven and set aside to cool slightly.

Step 5

While the sweet potatoes are cooking, prepare the mustard vinaigrette. In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, 1 tablespoon of olive oil, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Set aside.

Step 6

Thinly slice the red onion. Finely chop the fresh parsley.

Step 7

In a large serving bowl, combine the roasted sweet potatoes, sliced red onion, chopped parsley, baby spinach, and chopped walnuts.

Step 8

Pour the mustard vinaigrette over the salad and gently toss to coat all the ingredients evenly.

Step 9

Taste and adjust seasoning with additional salt and pepper as needed.

Step 10

Serve immediately or refrigerate for up to 1 day. Enjoy your Sweet Potato Salad with Mustard Vinaigrette!

Nutrition Facts

Serving size	(790.2g)

Amount per serving	% Daily Value*
Calories	1125.9

Total Fat 64.8g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3051.4mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 20.8g	0%
Total Sugars 33.2g
Protein 15.4g	0%

Vitamin D 0IU	0%
Calcium 275.8mg	0%
Iron 7.7mg	0%
Potassium 381.8mg	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: 50.9%

Protein: 5.4%

Carbs: 43.8%