Amazing Roasted Sweet Potato Salad with Orange Vinaigrette

Roasted sweet potato salad with orange vinaigrette is a culinary masterpiece that marries the earthiness of roasted sweet potatoes with the zesty brightness of orange. Picture this: golden, caramelized sweet potatoes dancing in your mouth, their sweetness perfectly balanced by a tangy vinaigrette that makes each bite feel like a celebration. zesty pasta primavera nutritious kale salad recipe Whether it’s for a cozy family dinner or an elegant gathering, this dish promises to impress everyone at the table and keep them coming back for seconds.

this Recipe for Later

As I recall the first time I made this roasted sweet potato salad, it was a sunny fall afternoon. The aroma wafting from my kitchen was so enticing that even my neighbor knocked on the door to investigate. Little did he know, he would leave with a plateful of deliciousness and an invitation to join our dinner party. hearty vegetable soup With flavors that sing and colors that pop, this salad is perfect for any occasion—be it Thanksgiving or just a Tuesday night when you want to treat yourself.

When I served this dish at my last brunch, my friends were in awe—and one even declared it “life-changing.” For more inspiration, check out this cooking tips for salads recipe.

Essential Ingredients

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

• Sweet Potatoes: Look for firm, blemish-free sweet potatoes; they should be bright orange inside for the best sweetness.
• Olive Oil: Extra virgin olive oil enhances flavor; use high-quality oil for drizzling over your veggies.
• Fresh Oranges: Choose juicy, ripe oranges for zesting and juicing; they add freshness and acidity.
• Red Onion: A small red onion adds a mild sharpness; slice thinly to prevent overpowering the dish.
• Arugula: This peppery green gives a lovely contrast; feel free to substitute with spinach if desired.
• Feta Cheese: Crumbled feta provides creaminess; use aged feta for extra flavor depth.
• Salt and Pepper: These basics elevate every other ingredient; season generously but taste as you go!

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

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This high temperature ensures your sweet potatoes roast beautifully with crispy edges.

Prepare the Sweet Potatoes: Peel and dice about two medium sweet potatoes into 1-inch cubes. Toss them in a bowl with olive oil, salt, and pepper until evenly coated.

Roast Until Golden: Spread the seasoned sweet potatoes evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until they’re fork-tender and golden brown.

Whisk Together Vinaigrette: While those beauties are roasting, grab a small bowl and whisk together juice from one orange, its zest, olive oil, salt, and pepper until smooth. This dressing will brighten up your salad!

Add Fresh Ingredients: In a large bowl combine arugula, diced red onion, roasted sweet potatoes once they’ve cooled slightly, and crumbled feta cheese. Gently toss everything together to avoid breaking up the feta.

Toss with Dressing Before Serving!: Drizzle your orange vinaigrette over the salad just before serving to maintain freshness. Give everything one last toss and enjoy!

This roasted sweet potato salad with orange vinaigrette is not only comforting but also bursting with vibrant flavors that will leave everyone wanting more! colorful corn taco salad.

Perfecting the Cooking Process

Start by roasting the sweet potatoes until golden brown, then prepare your vinaigrette while they cool. Toss everything together just before serving to keep it fresh and vibrant.

Add Your Touch

Feel free to swap out ingredients! Add nuts for crunch or substitute arugula for a peppery kick in your salad.

Storing & Reheating

Store leftovers in an airtight container in the fridge. To reheat, warm gently in the oven to maintain texture, avoiding mushiness.

It’s funny how this roasted sweet potato salad became a family favorite during our Sunday get-togethers. One day, I threw it together last minute, and everyone raved about it! Now, I can’t show up without it.

FAQ

Can I prepare roasted sweet potato salad in advance?

Yes, but add dressing just before serving to keep freshness intact.

What can I use instead of orange juice for the vinaigrette?

Lemon juice works well if you’re looking for a different citrus flavor.

How do I make my salad more filling?

Consider adding quinoa or chickpeas for extra protein and heartiness in your salad.

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: Annika Weber
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Roasted sweet potato salad with orange vinaigrette is a vibrant and flavorful dish that combines caramelized sweet potatoes with a zesty orange dressing. Perfect for any occasion, this salad will delight your taste buds and impress your guests.

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Ingredients

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• 2 medium sweet potatoes, peeled and diced
• 2 tbsp extra virgin olive oil
• 1 fresh orange (juice and zest)
• 1 small red onion, thinly sliced
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
3. Roast for 25-30 minutes until golden brown and fork-tender.
4. While roasting, whisk together the juice and zest of the orange, olive oil, salt, and pepper in a small bowl.
5. In a large bowl, combine arugula, roasted sweet potatoes (once slightly cooled), sliced red onion, and crumbled feta. Toss gently.
6. Drizzle the orange vinaigrette over the salad just before serving.

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

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 8g
• Sodium: 320mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 15mg