Irresistible Roasted Sweet Potato Salad with Orange Vinaigrette

There’s something utterly delightful about a Roasted Sweet Potato Salad with Orange Vinaigrette. Imagine vibrant, caramelized sweet potatoes mingling with crisp greens, all drizzled with a zesty orange vinaigrette that dances on your taste buds. It’s like a party in your mouth, and everyone’s invited! Every bite bursts with flavor, texture, and color, making it the perfect dish for any occasion, whether you’re hosting a backyard barbecue or simply craving something fresh and exciting for lunch. Hearty Almond Greek Salad.

I remember the first time I made this salad; it was during a particularly chaotic family gathering. As the chaos unfolded around me—kids running wild, Aunt Margie trying to demonstrate her famous dance moves—I pulled this beauty out of the oven. The moment I presented it, the noise died down, and everyone was suddenly intrigued by this colorful dish. Baked Kale Salad with Quinoa Talk about instant crowd-pleaser! This Roasted Sweet Potato Salad with Orange Vinaigrette is not just food; it’s an experience you won’t forget.

My friends couldn’t stop raving about how delicious it was; even my picky cousin tried it and smiled! Grilled Vegetable Soup.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this savory garlic cauliflower dish recipe.

• Sweet Potatoes: Choose firm sweet potatoes without blemishes for the best roasting results.
• Mixed Greens: A blend of arugula and spinach adds great texture and nutritional value.
• Olive Oil: Use high-quality extra virgin olive oil for depth of flavor in the vinaigrette.
• Fresh Oranges: Juicy oranges provide the perfect citrus zing to balance the sweetness of the potatoes.
• Red Onion: Thinly sliced red onion adds a sharpness that complements the sweetness beautifully.
• Honey: A touch of honey enhances the orange vinaigrette’s sweetness while keeping things balanced.
• Salt & Pepper: Essential seasonings to elevate all flavors in the dish.
• Cilantro (optional): Fresh cilantro adds a refreshing note; use if you enjoy its unique flavor! For more inspiration, check out this refreshing cucumber salad recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and dice sweet potatoes into uniform cubes for consistent roasting. Spread them on a baking sheet lined with parchment paper.

Season and Roast: Drizzle olive oil over sweet potato cubes. Sprinkle generously with salt and pepper then toss until well-coated. Roast for 25-30 minutes until golden brown and fork-tender.

Prepare Your Vinaigrette: While sweet potatoes roast, zest one orange into a bowl then juice both oranges into it. Whisk in olive oil, honey, salt, and pepper until smooth.

Toss It All Together: Transfer roasted sweet potatoes to a large bowl. Add mixed greens and thinly sliced red onion on top for added crunch.

Add Vinaigrette and Serve!: Drizzle orange vinaigrette over the salad just before serving. Toss gently to combine all flavors without bruising greens.

Enjoy sharing this vibrant Roasted Sweet Potato Salad with Orange Vinaigrette at your next gathering or savor it solo when you need a splash of joy! Corn Taco Salad.

Perfecting the Cooking Process

Start by roasting sweet potatoes at 425°F until tender, about 25-30 minutes, while preparing the vinaigrette. This method ensures both components are ready simultaneously for an easy assembly.

Add Your Touch

Feel free to swap sweet potatoes for butternut squash or add nuts like pecans for extra crunch. Experiment with herbs like cilantro for a fresh twist on flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to keep the texture intact without drying out.

Memories of serving this roasted sweet potato salad at a family gathering bring smiles all around; everyone loved how colorful and delicious it was!

FAQ

What can I substitute for sweet potatoes?

You can use butternut squash or carrots for similar sweetness and texture.

Can I make this salad ahead of time?

Absolutely! Just store the components separately and mix before serving.

How long does the orange vinaigrette last?

The vinaigrette keeps well in the fridge for about one week when stored properly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Roasted Sweet Potato Salad with Orange Vinaigrette

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• Author: mydishtoday
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Indulge in the vibrant flavors of Roasted Sweet Potato Salad with Orange Vinaigrette, where caramelized sweet potatoes meet crisp greens and a zesty orange dressing. This delightful dish is not only visually stunning but also packed with nutrients, making it perfect for any gathering or a refreshing lunch. With its bright colors and bold flavors, this salad is sure to impress your family and friends!

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Ingredients

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• 2 medium sweet potatoes (about 500g), peeled and diced
• 4 cups mixed greens (arugula and spinach)
• 2 tbsp extra virgin olive oil
• 2 fresh oranges (juiced and zested)
• 1/4 cup thinly sliced red onion
• 1 tbsp honey
• Salt and pepper to taste
• Cilantro (optional, for garnish)

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Instructions

1. Preheat oven to 425°F (220°C). Spread diced sweet potatoes on a parchment-lined baking sheet.
2. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until golden brown and tender.
3. While sweet potatoes roast, in a bowl, whisk together orange zest, juice, olive oil, honey, salt, and pepper until smooth.
4. In a large bowl, combine roasted sweet potatoes with mixed greens and red onion.
5. Drizzle with orange vinaigrette just before serving; toss gently to combine.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 10g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg