Best Roasted Sweet Potato And Green Onion Salad Recipes

ROASTED SWEET POTATO SALAD

Roasted Sweet Potato Salad image

This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!

Provided by Averie Sunshine

Time 1h

Number Of Ingredients 16

Ingredients

about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
one 15-ounce can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced (use the white and green)
1 medium red bell pepper, seeded and diced small
1 cup corn (I use frozen that I allowed to thaw)
1/2 cup cilantro leaves, minced (about half of 1 bunch)
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons lemon juice (lime juice may be substituted)
2 tablespoons olive oil
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste

Steps:

Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.

Nutrition Facts : Calories 453 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 15 grams fiber, Protein 13 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1133 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

ROASTED SWEET POTATO SALAD

Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SWEET POTATO-GREEN ONION SALAD

Sweet Potato-Green Onion Salad image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 medium sweet potatoes, peeled and sliced 1/2-inch thick
1 bunch green onions
3/4 cup olive oil
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

Preheat grill. Brush potatoes and green onions with 1/4 cup of the olive oil. Grill the potatoes until tender, 4 minutes on each side. Cut the potatoes into 1-inch cubes and finely chop the green onions. (Do not grill the green onions.)
In a large bowl, whisk together the remaining 1/2 cup olive oil, mustard, vinegars, and honey and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with salt and pepper.