The dressing is sooooo delicious! I added a little paprika and cumin to the sweet potato before baking and it was perfection. Thank you for another wonderful recipe! Thanks so much for the lovely review, Melissa. Yes crazy delicious dressing, aesthetically pleasing, immensely satisfying salad. Am an omnivore so added a little cold roast chicken.

And say thank you. I was so desperate to be such a bad cook for many years but here I am now: not-so-terrible! After following your recipes for the last 2 years, I have actually improved. Minimalist Baker: Dana! Your simple recipes have taught me a lot and given me so much confidence.

I also never used to understand in American or English cups and measuring systems, I always got confused somewhere womehow and ended up with dinners that were absolutely toxic!

So yes. I was browsing your blog, looking for inspiration I have a friend coming for few days next week. So thank you for being part of my routine and as my cooking education! Thank you so much for your kind words, Manon! We are so glad that you have enjoyed our recipes!

Happy cooking! I found a link to this recipe on a recent newsletter and we made it last week for dinner. I was craving a good salad… I love tahini, lemon and sweet potato, and the combination of flavors worked perfectly next time I will skip the maple syrup.

We used avocado oil for the sweet potatoes, and mix of lettuce and baby spinach. Added to my list of favorites! The flavors in this recipe work so well together! I needed a comforting food hug on this cold, damp winter night and this salad was exactly that. The roasted sweet potatoes and avocado are highlighted perfectly with the lemon tahini dressing.

I stuck to the recipe exactly and now I dare someone to try to get to the leftovers before me tomorrow! This delicious dish was surprisingly filling enough to stand alone for dinner for us! I used water for the sweet potato instead of oil for the first time, and it worked out well.

I added in some fresh summer oven-roasted corn. Two small ears for two, with a drizzle of oil and a dash of smoked paprika, tossed in a bowl to coat, then baked on a tray until as crisp as you like!

I made the recipe as-is and found the dressing so bitter as to be inedible. Perhaps I had one with a particularly bitter sesame seed? Perhaps yes. I have had some more bitter tahini in the paat. Now I am trying Artisana brand, and I find it not bitter, almost sweet which is nice. Always love your recipes.

Question for you: what would you use instead of citrus? That and tomato causing my gorg 13yo dermatitis on the face?? This salad is amazing!!!! I have yet to be disappointed by one of your recipes!

This has just the right combination of flavors and textures! Hey so I love the idea of bringing this along for a flight. Did you put the dressing on ahead of time or bring it separately? Looked deliciious but the dressing was not good at all.

Sorry to say. Not my fav. Threw the dressing in the vitamix, added some tomato and tamari. Was much better after. Felt like the sallad and dressing was missing something. Will not make again. Loved everything about this! Simple, easy, tasty — adding this to the regular rotation for sure.

Another incredible recipe — thank you Dana! Meal prepping this for lunches.. so excited! looking for some added protein. I made this for lunch today for my entire family with sunflower seed instead of tahini because we have a sesame allergy?

my husband and I loved it!! The kids could eat it with minimal complaining!! Everything I make from you is delicious!! Thank you! You will never know the peace you have helped me find in the kitchen. God bless you!

I have fallen in love with your tahini dressing, It has become one of my staples. So much so, that I go through it rather quickly. I have been buying the organic Whole Foods brand, but was wondering if you had any other tahini suggestions? If you have a Mediterranean market around you, check there.

I always do a massaged kale salad for traveling- the sturdy greens hold up well and get softer and more tasty after a few hours. I make it the night before if i have an early departure. Adding roasted sweet potatoes is a fantastic idea! My standard additions include some crumbled or chopped tempeh sautéed with a splash of oil and soy sauce and then just whatever veggies i need to use up and a good handful of nuts or seeds instead of avocado since that turns brown quickly which weirds me out somehow.

I always always bring my own food for planes! Although i have to say that i did eat my meal on Korean Air- nyc to Seoul in business class- they serve wonderful little banchan and then i asked for the bibimbap without the omni protein which makes it vegan and it was excellent with a nice assortment of marinated bean sprouts, mushrooms, greens, sesame seeds, shredded radish….

obviously an unusual exception! I was doubtful about this, but it was so delicious and I ended up scraping the rest of the dressing out of the measuring cup.

It only needed salt and pepper. Next time am trying roasted sunflower seeds though. Thank you so much, from a newly-vegan, newly-diagnosed allergic-to-dairy person!! I am getting a lot out of your recipes and website.

Looks delicious! And it always separates from the baked sweet potato somewhat. Made This Last Night for the win! One of those rare recipes that lives up to everything you want and need it to be. Delicious and simple to make on what was a late work night and will inspire me to make sure I have sweet potatoes on hand!

I made this yesterday using butter lettuce and it was DELICIOUS! The dressing is phenomenal! I have made quite a few of your recipes and they are ALWAYS amazing, but this one was just so easy to put together and so delicious I had to leave a comment!

This looks delicious! Would water be enough to keep them from sticking? This recipe looks really good and filling. Here I thought I was subtle when in reality I could bring them with no problem. Never had a problem in security!

This looks amazing, as always. Your tahini sauce sounds so so so yummy! Looks delicious and I know my seven-year old will love it. Dana I made this for a picnic lunch.

My husband and I pack a lunch when we go somewhere for the day because we always go to the same restaurants because they serve us vegan. This salad and dressing is soooo good especially since one can eat it unrefridgerated. Thank you thank Kerstin.

What other ideas do you have for unrefridgerated meals do you have? I love this idea! Feeling and satisfying. Going to try this soon but was wondering about adding a spice to the dressing….

what would you suggest? Quick question, is there another dressing that you think would go well with this? Hi Rebecca! No worries. I think my Chimichurri sauce would go lovely with this, as would my Vegan Caesar Dressing, and Cilantro Avocado Dressing! Sometimes the simple things in life can bring us the most joy!

Such a great idea!! Of course! Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Facebook Instagram Pinterest Twitter YouTube.

Search for. Author Minimalist Baker. Very interesting,will surely try to make and eat,good job and thanks for sharing such a good recipe.

I used dried minced onion and red bell pepper flakes soaked in 2 TBSP lime juice and 1 TBSP water while the potatoes roasted. This is a summery way to enjoy sweet potatoes and betacarotine!

This dressing was essentially dry, which is okay because the potatoes and black beans are moist—no excess moisture on the plate. I needed to bring something veggie and gluten free to an event and found this online.

Thought it might be bland, but no! The roasted sweet potatoes and onions give it tons of flavour. And very pretty too. Definitely a keeper. The salad is really delicious!

Not heavy but filling quite fast 🙂 I added also a goat cheese and avocado aside. Turned out they match alltogether. Thanks for the recipe! What can I use for flavor in substituting the red pepper.

Have options for other ingredients but I really miss the red pepper flavor. Thank you Katie for this brilliant recipe! It was absolutely divine, and surprisingly satisfying. The only reason I made substitutions was due to the availability of ingredients.

I used two medium-sized sweet potatoes, two medium-sized red onions, and about a cup of butternut squash that was winking at me in the fridge. Oh, and come to think of it, I sped up the cooking time by nuking the unpeeled-yet-scrubbed-and-pierced sweet potatoes in the microwave before putting them in the oven, and ditto for the squash.

Plus, I threw-caution-to-the-wind, and added roughly three cups of kale massaged with olive oil and garlic powder massaging kale is SO worth the 90 seconds of extra effort!

And thank-you to Mariia for suggesting a sprinkling of goat cheese. Question: Any recommendations for other varieties of beans?

The black beans were good, yet I kept thinking there might be something better. Thank you so much for trying it, and honestly you can use pretty much any kind of bean!

Pinto or garbanzo would be nice. How do you keep your trim figure!! Made this for a packed lunch today and it was awesome. Will definitely make this sweet potato salad again. I cooked the sweet potato and diced onion combo in the air fryer. By the time the sweet potato was cooked the onion was a little too brown with a predominant flavor.

Next time I will chop the onion into larger pieces to compensate, or cook the onion separately. I tried the recipe. It came out so well though I skipped cilantro.

Love the salads, and thanks for sharing the recipe! So good Katie! Served at room temp! This was amazing my guests really loved it and wanted the recipe. I am making it again for girls day! Flavorful flexible treat. My additions included fresh queso, quinoa, jalapeño and pepitas.

Prep time was more than 5 minutes with washing the vegetables and chopping. Well worth the effort. No beans and lighter onion taste w scallions or chives. Have also added baby spinach at end. This was fabulous! Made exactly as-is, except I added the zest of half a lime before I juiced it.

Also included the corn and cilantro. I wondered about not roasting the bell pepper, but am glad I followed the recipe, because the texture the raw pepper adds was great. I am ready to make this and I assume you used a medium onion as there is a big difference in yield depending if the onion is small, medium or large.

What a great idea! Sweet potato salad! Personally, I hate red peppers, so I diced up avocado instead and seasoned the whole thing with the lime, red pepper flakes and smoked paprika. Absolutely delicious! Thanks for this. can you provide instructions for the dressing? thank you! Hi, the lime and garlic listed in the recipe make all the dressing you need.

There is no need for any other dressing 🙂. This sweet Potato salad is outrageously good! I followed the recipe, exactly, except I sprinkled the sweet potato and onion mixture with garlic powder, generously before roasting instead of using fresh garlic.

Love it! I have to stop myself from eating the whole bowl. Notify me via e-mail if anyone answers my comment. Skip to primary navigation Skip to main content Skip to primary sidebar Get two new free healthy recipes each week.

Sign Up. Pin it now to save for later Pin Recipe. Sweet Potato Salad Recipe How to make the best simple homemade roasted sweet potato salad recipe that's great for any party or gathering.

Leave a Review. Print Recipe. Prep Time 5 minutes minutes. Cook Time 35 minutes minutes. Total Time 40 minutes minutes. Yield 6 servings. Place in a non-preheated oven on the center rack, then turn the oven to F.

Bake 35 minutes, or until potatoes are soft. Add all remaining ingredients to a large bowl, then toss with the sweet potatoes. Notes Leftover sweet potatoes? Make these Sweet Potato Brownies! Have you made this recipe? Lemon Sorbet Recipe. Facebook Pin Email. Learn more about Katie.

In fact, I can only ever recall serving it as a side dish once! Plus, it would be a FABULOUS work lunch. Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Sexy Lentil Salad — YES you read that right. I said SEXY!! Browse more Mighty Salads and more Side Salads. You just need to cook clever and get creative! Your email address will not be published.

Notify me via e-mail if anyone answers my comment. I made this with the risoni pasta salad, so I omitted the wild rice, and used chopped apricots instead.

Very tasty. Made this last night using brown rice, Amazing, will definitely be a regular. The lemon dressing is so fresh and lovely. Thanks Nagi for another awesome recipe 😍.

Made for family not salad fans. They loved it and have asked to make it again for Xmas 🎄. Made this for a trial run for xmas. Definitely making for xmas!!! So yummy!!! Another knockout meal! All the different ingredients in this come together so well. A beautiful and very filling salad.

I ate it as my main meal and devoured every last morsel. Dear Nagi,. I made this for a friends BBQ and everyone even small kids loved it. All wanted the recipe 😃. Also made it fit niece while she was visiting recently and was requested to make it again.

Love, love your recipes. This salad is fantastic, love the tip about mixing in some dressing with the rice — thanks Nagi. Hi Nagi, thank you for this great recipe. I tried using black rise instead and my guests really liked it.

I also used butternut instead of sweet potato. I would love to try it with wild rice,when I can get ahold it. I absolutely love this salad and am happy to rave about it to anyone who will listen!

What do you recommend as an alternative? Would rice malt syrup be suitable? I made this for a dinner party and it wowed everybody! The dressing is also fantastic and perfect for other salads too. I added fresh strawberries since I had them on hand and they added a lovely pop of red as well as a tangy, fruity twist.

Very good salad, lasted well a few days in the fridge! Absolutely delicious! Was demolished at our family dinner. I am asked to bring this salad to every family event! An absolute hit every time! So easy, yet so tasty. The honey lemon mustard dressing was amazing.

Made this salad as instructed, omitting the grain option. Took it for a gathering thinking it might be too much quantity for the small crowd. But the whole thing was wolfed down, scraping the salad bowl at the end.

I made this for a family bbq tonight and it was a massive hit! Soooo delicious — This is a keeper! Please tell Dozer hi! Skip to primary navigation Skip to header navigation Skip to main content Skip to primary sidebar.

My cookbook "Dinner" now available! I had sweet potato roasting in my oven and was looking for a salad to make with it. This recipe looks great. I would like to make for Thanksgiving. Can you cook the potatoes a day beforehand?

What is the best way to store them. I saw this question asked but did not see an answer. Yes Kathleen, you can roast them and keep them in a container then assemble the salad on the day. This was soooo good! I served it with your honey salmon.

What other meat could you serve it with for my non seafood loving friends? Goes well with lemon garlic salmon. Very tasty, healthy, and filling!

Amazing recipe! Perfect combination, my wife was delighted with this salad. I also added sliced Parmesan Crusted Chicken, it fits perfectly. Made this and loved it! Got a little experimental and omitted the bacon and added blueberries! Will definitely make this again!

Another Christmas table hit! The combined flavours are just divine! This is going on the Christmas table even without trying it out first just based on the comments and combination of ingredients!

I will be adding the cranberries as someone suggested. Thaks Nagi. I just made it. I had to use walnuts as I could not find pecans. My roasted sweet potato did not look like yours. What am I doing wrong?

HI Nagi I love your recipes. I want to make this salad for Xmas day. Can I make it the day before? Will it be just as nice? Skip to primary navigation Skip to header navigation Skip to main content Skip to primary sidebar.

My cookbook "Dinner" now available! My RecipeTin My cookbook! Home Side Salads. Hope you enjoy! Spiral Sweet Potato Bake Truly Crunchy Roast Potatoes and I mean seriously crunchy!

Fondant Sweet Potatoes — roasted in stock for a savoury kick Parmesan Crusted Potatoes Greek Lemon Potatoes See all Potato recipes. Author: Nagi RecipeTin Eats. Prep: 15 minutes mins.

Cook: 30 minutes mins. Total: 45 minutes mins. Servings 2 as a meal, 4 as a side. Print The combination of ingredients in this salad is magical! The dressing is not too sweet - just enough honey to cut through the sharpness of the lemon. Worthy of a meal or a place at a festive gathering!

Cut sweet potato into 1. Cut the larger rounds in half into semi circles. Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray. Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden.

Meanwhile, place Dressing ingredients in a jar, mix with a teaspoon to get honey off the base then shake well until combined. Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty.

Remove pecans, then heat 1 tsp oil. Add bacon and cook until golden. To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish.

Drizzle with most of the dressing, then toss gently. Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with remaining dressing. Recipe Notes: 1. I like using Goats Cheese and Danish feta the soft creamy feta, rather than hard like Greek feta for this salad.

They are creamy and soft, yet can be crumbled. Blue cheese would also work well with this salad, or any other cheese of choice that can be crumbled but is creamy when you bite into it. Did you make this recipe?