Roasted Sweet Potato Salad with Mustard Dressing

Are you looking for a quick and easy salad recipe to bring to your next outdoor dinner party? This Roasted Sweet Potato Salad with Mustard Dressing is really easy to throw together. It reminds me of summer parties and picnics during my childhood, when my mom used to make the best roasted potato salad ever with just a few simple ingredients. The simplest dishes are often the tastiest, right? I could have this salad any time of the year really. I hope you’ll enjoy it as much as I do!

Roasted Sweet Potato Salad with Mustard Dressing

SERVES: 2 people

EQUIPMENT: oven, small glass jar, mixing bowl

INGREDIENTS:

Mustard-Roasted Sweet Potato

1 large or 2 small sweet potatoes, chopped
Drizzle of coconut oil or olive oil
1 teaspoon mustard (I used whole grain)
Himalayan crystal salt or sea salt and black pepper, to taste

Mustard Dressing

2 tablespoons extra virgin olive oil
2 tablespoons lemon juice (or lime juice, apple cider vinegar…)
2 teaspoons maple syrup (or date syrup, coconut nectar…)
2 teaspoons mustard
Himalayan crystal salt or sea salt and black pepper, to taste

Salad

Seasonal leafy greens of your choice (I used curly endive, spinach and Romaine lettuce)
Sprouted almonds, roughly chopped (or other nuts of your choice)
Apple, cored and thinly sliced
Avocado, sliced

DIRECTIONS:

Mustard-Roasted Sweet Potato

1. Preheat the oven at 180°C (350° Fahrenheit).
2. Chop the sweet potato in smaller pieces.
3. Drizzle with coconut oil and add mustard, salt and pepper to taste.
4. Roast the sweet potato for 10 minutes or longer, until its tender on the inside and slightly crunchy on the outside. Make sure to check it after 10 minutes so it doesn’t burn.
5. Leave it to cool while preparing the mustard dressing and before assembling the salad.

Mustard Dressing

1. Combine extra virgin olive oil, lemon juice, maple syrup, mustard, salt and pepper in a glass jar. Close the lid and shake well.
2. Taste and adjust the seasoning as desired.

Salad

1. Combine the greens and the cooled sweet potato in a nice mixing bowl.
2. Top with apple slices, avocado, roughly chopped almonds and mustard dressing to taste.

JULIE’S TIPS & TRICKS:

• This Roasted Sweet Potato Salad will stay fresh for at least 3 days in an airtight container in the refrigerator, at least if you store the dressing in a separate container.
• You can make a triple batch of the mustard dressing & store it in a glass jar in the refrigerator for up to 2 weeks.
• Leave the skin of the sweet potatoes on, at least if you’re buying organic. The skin contains large part of the nutrients and it adds a lot of flavor too!
• Not a big fan of sweet potato? Replace it with regular potatoes or other root vegetables and adjust the seasoning to your taste.

Now I would love to hear from you! Do you like to have dinner outdoors too during summertime? What’s your favorite dish to take to summer parties? Let me know by leaving a comment down below.