Looking for a vibrant and delicious salad that will tantalize your taste buds and brighten up your meal? Look no further than this Honey Mustard Sweet Potato Salad! With its perfect blend of sweet and savory flavors, this dish is not only a feast for the eyes but also a healthy choice that packs a nutritional punch. Whether you're hosting a dinner party or simply looking to elevate your weeknight meals, this salad is sure to impress. Dive into this recipe and discover how easy it is to create a stunning dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 2 cups mixed greens
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even roasting. Pat the cubes dry with a paper towel to help them crisp up in the oven.
- In a large mixing bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper to create the honey mustard dressing. Reserve about 2 tablespoons of the dressing for later.
- Toss the sweet potato cubes in the remaining honey mustard mixture, ensuring each piece is evenly coated. Spread the cubes in a single layer on the prepared baking sheet.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning them halfway through cooking. They should be golden brown and tender when pierced with a fork.
- While the sweet potatoes are roasting, prepare the mixed greens by washing and drying them thoroughly. Arrange the greens on a serving platter or individual plates.
- Once the sweet potatoes are done, remove them from the oven and let cool for 5 minutes. This helps prevent wilting the salad greens.
- Arrange the roasted sweet potato cubes on top of the mixed greens. If using, sprinkle chopped walnuts over the salad.
- Drizzle the reserved honey mustard dressing over the salad just before serving. Serve warm or at room temperature.
Tips
- Prep Ahead: To save time, you can peel and cube the sweet potatoes a day in advance. Just store them in water in the refrigerator to keep them fresh until you're ready to roast.
- Uniform Cuts: Ensure that your sweet potato cubes are cut into uniform 1-inch pieces. This helps them roast evenly, achieving that perfect golden-brown exterior and tender interior.
- Crispy Sweet Potatoes: For extra crispiness, make sure to pat the sweet potato cubes dry before tossing them in the honey mustard dressing. This helps remove excess moisture and promotes a better roast.
- Customize Your Greens: Feel free to mix and match your greens! Spinach, arugula, or kale can add different textures and flavors to your salad.
- Add Protein: To make this salad a complete meal, consider adding grilled chicken, chickpeas, or quinoa for a protein boost.
- Serve Warm or Cold: This salad is versatile! You can serve it warm right out of the oven or let it cool to room temperature for a refreshing side dish.
- Extra Flavor: For an added layer of flavor, try toasting the walnuts in a dry skillet for a few minutes before sprinkling them over the salad. This enhances their nutty taste and adds a delightful crunch.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
