Sweet Potato Salad Recipe
This nutritious Sweet Potato Salad featuring avocado harmoniously blends sweet, creamy, warm, and chilled components, making it versatile enough to be savored either warm or cold. It serves as an excellent vegetarian main course or a delightful side dish.
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Ingredients
- 2 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1/4 cup red onion
- 4 cups baby arugula
- 4 ounces Haas avocado
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
Instructions
- 1
Begin by heating your oven to 400°F (200°C).
- 2
Arrange the diced sweet potatoes on a baking tray. Drizzle them with olive oil, then give them a gentle toss to coat. In a separate small bowl, mix together paprika, garlic powder, 1/2 teaspoon of salt, and black pepper.
- 3
Evenly distribute the spice blend over the sweet potatoes and toss to ensure they are well coated. Roast in the oven for 13-15 minutes, then give them another toss and continue baking for an additional 13-15 minutes, or until they are fork-tender.
- 4
While the sweet potatoes are roasting, prepare the dressing by combining all ingredients in a large mixing bowl, adding the chopped onions as well.
- 5
Once the sweet potatoes are finished baking, take them out of the oven and, while they are still warm, mix them into the bowl with the salad dressing. Allow the mixture to cool for at least 5 minutes.
- 6
After cooling, fold in the arugula, drizzle with 1 teaspoon of olive oil, and add 1/8 teaspoon of salt, tossing everything together until well mixed.
- 7
Portion the salad into four bowls, taste and adjust the salt and pepper as necessary, then top each serving with 1 ounce of avocado.