Description
A hearty and vibrant sweet potato salad tossed with a tangy Dijon mustard dressing, crisp vegetables, and fresh herbs. This naturally gluten-free salad is perfect for meal prep, potlucks, or a satisfying lunch.
Ingredients
2 ½ pounds sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper, to taste
1 small red onion, thinly sliced
2 celery stalks, diced
3 hard-boiled eggs, chopped
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1/2 cup mayonnaise (or avocado mayo)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey (optional)
Salt and pepper, to taste (for dressing)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on the baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping halfway, until tender and slightly caramelized. Let cool.
- In a large mixing bowl, combine the roasted sweet potatoes, red onion, celery, hard-boiled eggs, green onions, and parsley.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (if using), salt, and pepper.
- Pour the dressing over the salad and toss gently until well combined.
- Chill in the refrigerator for about 30 minutes before serving to let the flavors meld.
Notes
Swap mayonnaise with Greek yogurt for a lighter version.
To make it vegan, omit eggs and use vegan mayo; add chickpeas or tofu for protein.
Add chopped apples or dried cranberries for a touch of sweetness.
Spicy brown mustard can replace Dijon for a bolder taste.
Store in an airtight container in the fridge for up to 4 days. Not freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg
