Description
This vibrant Sweet Potato Salad is packed with roasted sweet potatoes, crunchy pumpkin seeds, and fresh herbs tossed in a zesty vinaigrette. It’s the perfect side dish or light main, bursting with flavor and texture.
Ingredients
2 large sweet potatoes
1 small red onion
1/3 cup pumpkin seeds (pepitas)
1/4 cup chopped fresh herbs (parsley or cilantro)
2 tablespoons olive oil (for roasting)
3 tablespoons olive oil (for vinaigrette)
1 1/2 tablespoons apple cider vinegar or lemon juice
1/4 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1/3 cup crumbled feta or goat cheese (optional)
Instructions
1. Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into bite-sized cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
2. In a dry skillet, toast pumpkin seeds over medium heat for 3–5 minutes until golden and fragrant. Set aside.
3. Whisk together olive oil, vinegar or lemon juice, chopped herbs, salt, and pepper to make the vinaigrette. Adjust seasoning as needed.
4. Dice red onion finely. If using cheese, crumble it now.
5. Once sweet potatoes have cooled slightly, combine in a large bowl with onion, pumpkin seeds, and cheese. Drizzle with vinaigrette and toss gently.
6. Taste and adjust salt or acidity. Garnish with extra herbs before serving.
Notes
Let the sweet potatoes cool slightly before mixing to avoid melting the cheese or wilting herbs.
You can prep the dressing and roast the potatoes ahead—just store separately until ready to combine.
For added protein, toss in chickpeas or grilled chicken.
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 260
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: sweet potato salad, fall salad, healthy side