Sweet Potato Salad
This colorful and healthy sweet potato salad recipe is exactly what your summer needs. It stands out from the crowd of side dishes and it's even paleo and vegan. Easy to whip up, this roasted sweet potato salad is a healthy side for any occasion.
Servings: 8 people
Ingredients
- 4 large sweet potatoes peeled and cut into 1” cubes
- 6 tablespoons olive oil divided
- 1 teaspoon paprika
- 1 teaspoon Kroger® Chili Powder
- 1 teaspoon oregano
- 2 shallots diced
- 8 green onions diced
- 4 tablespoons chives diced
- 2 tablespoon pure maple syrup
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
- Toss the sweet potato chunks with 1 tablespoon of olive oil, paprika, chili powder and oregano. Spread on the prepared baking sheet and bake for 25-30 minutes, until tender.
- Remove from the oven and allow to cool to room temperature.
- Prepare the dressing by mixing the shallots, scallions, chives, 2 tablespoons of olive oil, maple syrup, salt, and pepper.
- Toss the dressing with the cooled sweet potatoes. Refrigerate for 1 hour before serving.
- Serve and refrigerate leftovers.
Notes
You can easily halve or double this recipe for a crowd or just for yourself.
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 340mg | Fiber: 3g | Sugar: 6g