Best Roasted Sweet Potato Salad With Red Pepper Vinagrette Recipes

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

ROASTED SWEET POTATO SALAD WITH RED PEPPER VINAGRETTE

Roasted Sweet Potato Salad With Red Pepper Vinagrette image

I LOVE sweet potatoes, and this is quite possible the most brilliant combination of flavors with sweet potatoes I have ever seen. Unlike a traditional potato salad, which is best chilled, this is best served slightly warm or at room temperature. It's a delicious paring with just about anything southwestern, but also goes well with salmon.

Provided by AllergyGirl

Categories Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large sweet potatoes
1/2 cup olive oil
1/4 cup red wine vinegar
1 medium red bell pepper
2 teaspoons ground cumin
1 tablespoon orange zest
1/2 cup green onion (sliced)
1/2 cup mint (fresh, minced)
2 jalapenos

Steps:

Preheat the over to 400. Peel the sweet potatoes and cut them into bite-sized pieces. Put them on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle a little bit of salt and pepper. Roast until tender (about 30 minutes), stirring the potatoes occasionally.
Make the dressing while the potatoes cook. Put the remaining 6 tablespoons oil in a blender, along with the vinegar, bell pepper, cumin, and zest. Salt and pepper to taste, and puree until smooth.
Toss the warm potatoes with the scallion, mint, and chiles. Add dressing and toss to coat.

Nutrition Facts : Calories 374.7, Fat 27.5, SaturatedFat 3.8, Sodium 79.9, Carbohydrate 31.1, Fiber 6.1, Sugar 7.2, Protein 3.2

ROASTED SWEET POTATO SALAD

Roasted Sweet Potato Salad image

Enjoy this tasty sweet potato salad that's ready in 45 minutes - a perfect side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

4 medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1 1/4-inch cubes
2 tablespoons butter, melted
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons raspberry jelly or seedless jam
1 teaspoon packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
Dash of crushed red pepper flakes

Steps:

Adjust oven rack to middle position. Heat oven to 400°F.
In large bowl, toss sweet potato cubes with butter and salt.
Spread sweet potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10 to 15 minutes longer or until evenly browned and cooked through but not mushy. Remove from oven and transfer to large bowl.
Meanwhile, in 1-quart saucepan, heat oil, jam, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jam melts. Pour dressing over hot sweet potatoes and toss gently to coat. Cool slightly and serve warm.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 15 g, TransFat 0 g

ROASTED SWEET POTATO SALAD WITH HONEY-MAPLE VINAIGRETTE

Roasted Sweet Potato Salad With Honey-Maple Vinaigrette image

Make and share this Roasted Sweet Potato Salad With Honey-Maple Vinaigrette recipe from Food.com.

Provided by chris.young

Categories Low Protein

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
5 tablespoons canola oil, divided
3 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons maple syrup
1 small garlic clove, minced
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 (6 ounce) package fresh Baby Spinach
1 medium apple, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted

Steps:

• Preheat oven to 400°. Place sweet potatoes in a greased baking pan; toss with 2 tablespoons oil. Roast 35-40 or until tender.
• Transfer to a large bowl; cool slightly.
• In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended.
• Add spinach, apple, cranberries and pecans to sweet potatoes.
• Drizzle with vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 363.5, Fat 18.5, SaturatedFat 1.5, Sodium 160.9, Carbohydrate 48.5, Fiber 7.2, Sugar 20.1, Protein 4.2