Sweet Potato Salad
Ingredients
The salad
-
2
pounds
sweet potatoes, peeled and cubed
-
2
teaspoons
Creole seasoning
-
1-2
tablespoons
olive oil
-
to taste
salt
-
½
small
red onion, thinly sliced
-
8
ounces
bacon, cooked crisp and chopped
-
3-4
cups
spring salad, spinach, or romaine
-
⅓
cup
crumbled feta or goat cheese
-
½
cup
candied or roasted pecans
Honey mustard dressing
-
1
tablespoon
lemon juice
-
2
tablespoons
white vinegar
-
2-3
tablespoons
honey
-
3
tablespoons
stone-ground mustard
-
2
tablespoons
extra-virgin olive oil
-
to taste
salt and pepper
-
1-2
tablespoons
mayonnaise (optional)
Optional ingredients
-
1
teaspoon
minced garlic
-
½
tablespoon
minced onion
Instructions
- Preheat the oven to 400°F (204°C).
- Peel and cut the sweet potatoes into ½ inch chunks.
- In a large bowl, combine sweet potatoes with olive oil, salt, pepper, and Creole seasoning, tossing to coat.
- Spread the sweet potatoes on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, flipping twice for even browning.
- While the sweet potatoes roast, prepare the dressing by mixing all dressing ingredients in a bowl and refrigerating.
- Once sweet potatoes are tender, remove from the oven and combine with the dressing in a bowl.
- Serve the salad topped with red onion, pecans, and any optional ingredients.
Nutrition Facts (estimated)
Servings
4
Calories
538
Total fat
37g
Total carbohydrates
45g
Total protein
11g
Sodium
547mg
Cholesterol
31mg
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