Description
A delightful Sweet Potato Salad combining the natural sweetness of roasted sweet potatoes with toasted walnuts, dried cherries, and a tangy honey-lime dressing for a refreshing and nutritious side dish perfect for any meal.
Ingredients
Scale
Sweet Potato Salad
- 4 cups cubed peeled sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup chopped walnuts, toasted
- 1/3 cup dried cherries, chopped
- 1/4 cup minced fresh parsley
Dressing
- 2 tablespoons reduced-fat mayonnaise
- 4-1/2 teaspoons white vinegar
- 1 tablespoon honey
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon salt
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Place the cubed sweet potatoes in a 15x10x1-inch baking pan coated with cooking spray. Drizzle the olive oil over the potatoes and toss them well to ensure even coating. Bake for 30 to 45 minutes, or until the potatoes are tender when pierced with a fork. Remove from the oven and allow them to cool to room temperature.
- Toast the Walnuts: While the sweet potatoes bake, toast the chopped walnuts in a dry skillet over medium heat until fragrant and slightly browned. Remove from heat and set aside to cool.
- Mix the Salad Ingredients: In a large mixing bowl, combine the cooled sweet potatoes, toasted walnuts, chopped dried cherries, and minced fresh parsley. Gently toss these ingredients together to evenly distribute them.
- Prepare the Dressing: In a small bowl, whisk together the reduced-fat mayonnaise, white vinegar, honey, grated lime zest, and salt until smooth and well combined.
- Toss the Salad with Dressing: Pour the dressing over the sweet potato mixture and toss gently to coat all the ingredients thoroughly. Adjust seasoning if needed.
- Serve: The salad can be served warm or chilled, making it versatile for different preferences and occasions.
Notes
- To toast walnuts, keep a close eye as they can burn quickly; stir frequently for even toasting.
- For a tangier flavor, you can add an extra teaspoon of vinegar if desired.
- This salad can be made a few hours ahead and refrigerated; just toss gently before serving.
- Use fresh lime zest for the best citrus aroma and taste.
- Substitute dried cranberries if dried cherries are not available.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
