Roasted Sweet Potato Salad
Servings
6
servingsPrep time
15
minutesCooking time
40
minutesInstead of traditional white potato salad try this healthier version. The sweet, salty and tart flavors of this dish are a great combination!
Ingredients
4 medium sweet potatoes, peeled and cut into 1 inch pieces
3 green onions, thinly sliced (we use the white and green parts)
1/2 red onion, diced
3 slices of prosciutto, cut into bite size
1/3 cup of olive oil, plus extra for brushing the potatoes
1 Tbsp. of dijon mustard
1 Tbsp. of white balsamic vinegar
1 Tbsp. of honey
2 Tbsp. of creme fraiche
Kosher salt and fresh ground pepper to taste
1/2 cup of cilantro leaves, minced
Directions
- Preheat oven to 400 degrees. Spray large baking sheet with cooking spray. Spread sweet potatoes evenly on sheet and drizzle with 2 Tbsp. of olive oil, and season with salt and pepper. Bake about 40 minutes or until tender (flip potatoes half way through cooking.)
- In a small bowl, whisk together olive oil, dijon mustard, vinegar, honey, creme fraiche, salt and pepper. Set aside.
- In a large bowl, add cooked potatoes, green onions, prosciutto, red onion and cilantro. Add sauce and gently toss until combined. Add additional salt and pepper if needed.
tips & nutritional value
- 1. This salad can be served warm or at room temperature. Additional ingredients that can be added to this salad include avocado, black beans and arugula.
- 2. Serve with hamburgers on the grill and our spring or summer seasonal salad.
