Food · Salads · Sides and Veggies

Sweet Potato Salad

I brought this colorful dish to Easter dinner. I think I enjoyed this more than anyone else there because I brought most of it home. I really did like it though, and I’m going to make it again. It worked well for a potluck since it didn’t require any reheating. I also liked that it changed up the usual type of salad I would bring, like potato or macaroni. Plus my mother-in-law had sent us some sweet potatoes right after I had bought an entire bag of them at store. We needed a spin on sweet potatoes to get them all used up. This worked out great.


Ingredients for salad
– 3 cups cubed sweet potatoes, about 1 inch peices
– 1 small onion diced
– 2 TBS olive oil
– 1/2 tsp garlic salt
– 1/2 cup chopped nuts (I used almonds. Pecans would work well too.)
– 1/2 cup dried cranberries or raisins (or combination of the two)
– 2 cups chopped kale

Ingredients for dressing
– 2 TBS yellow mustard
– 2 TBS apple cider vinegar
– 4 TBS honey

Directions to roast the vegetables 
1. Preheat oven to 400.
2. Toss the sweet potatoes and onion in olive oil and garlic salt. Place in a roasting pan.
3. Bake until the sweet potatoes are soft and cooked through. This will take 30-40 minutes and needs to be tossed half way through.
4. Let sweet potatoes cool completely.

Directions to make the salad 
5. In a large mixing bowl combine the sweet potatoes/onions, kale, nuts, and dried fruit.
6. In a small mixing bowl whisk the dressing ingredients together, mustard, vinegar and honey.
7. Wait until right before serving and toss the salad with the dressing. Enjoy!

27 thoughts on “Sweet Potato Salad

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