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    Home » Recipes » Paleo Recipes

    Roasted Sweet Potato Vegetable Salad Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Potato salad without mayo? Give it a try; you'll love it! How do we know? Because we have a strong affection for it too.

    Roasted Sweet Potato Vegetable Salad

    Besides, this is not your traditional potato salad; it is a medley of roasted veggies with crispy-crunchy fresh bites of celery, onion, and pepper and a lime-vinaigrette dressing that holds your expectations together.

    If you take pleasure in food textures, this salad is definitely for you. You can eat it cold or warm, even use some lettuce leaves as a wrap, and we think that a plate of chicken tenders with avocado dip makes a great finishing touch.

    Sweet potatoes play a ginormous part in Paleo cooking, as they combine just as well with desserts as they do in stews; they even play their part as delectable fries.

    What makes the sweet potato nutritious and healthy, though? It isn't so much about vitamin A - which is better absorbed from animal sources, but sweet potatoes are full of B vitamins, manganese, and potassium.

    An interesting fact: as opposed to the white potato (Solanum tuberosum), the vines and leaves of sweet potato (Ipomoea batatas) are not only edible; they are packed with a myriad of nutrients and fiber - just don't confuse the two.

    If you would like to gain some extra energizing protein in your lunch, add some honey-mustard drumsticks to grab and munch right alongside your salad for a picnic on the go.

    Roasted Sweet Potato Vegetable Salad Recipe

    Serves: 4 Prep: 20 min Cook: 30 min

    Ingredients

    • 2 sweet potatoes, peeled and cubed
    • ½ butternut squash, peeled and cubed
    • 2 celery stalks, sliced
    • ½ red onion, diced
    • 1 bell pepper, diced
    • 1 cucumber, diced
    • ½ cup olive oil
    • ¼ cup fresh cilantro, minced
    • 2 tbsp. raw honey
    • 2 tbsp. fresh lime juice
    • Sea salt and freshly ground black pepper
    Roasted Sweet Potato Vegetable Salad Recipe Preparation

    Preparation

    1. Preheat oven to 400F.
    2. Toss sweet potato, butternut squash, ¼ cup olive oil, salt, and pepper to taste in a bowl.
    3. Place on a baking sheet and roast in the oven for 25 to 30 minutes or until fork tender; let cool on the baking sheet.
    4. In a bowl, whisk together the remaining ¼ cup olive oil, cilantro, honey, and lime juice, and season to taste.
    5. Place the potato and squash in a bowl once cool.
    6. Add the celery onion, bell pepper, cucumber, and vinaigrette to the potato-squash mixture.
    7. Toss everything and refrigerate until ready to serve.

    📖 Recipe

    Roasted Sweet Potato Vegetable Salad Recipe

    Roasted Sweet Potato Vegetable Salad Recipe

    This is not your typical potato salad, it boasts roasted sweet potato and butternut squash with crunchy bits of celery instead.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 384 kcal

    Ingredients
      

    • 2 sweet potatoes peeled and cubed
    • ½ butternut squash peeled and cubed
    • 2 celery stalks sliced
    • ½ red onion diced
    • 1 bell pepper diced
    • 1 cucumber diced
    • ½ cup olive oil
    • ¼ cup fresh cilantro minced
    • 2 tbsp. raw honey
    • 2 tbsp. fresh lime juice
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat oven to 400F.
    • Toss sweet potato, butternut squash, ¼ cup olive oil, salt, and pepper to taste in a bowl.
      2 sweet potatoes, ½ cup olive oil, Sea salt and freshly ground black pepper, ½ butternut squash
    • Place on a baking sheet and roast in the oven for 25 to 30 minutes or until fork tender; let cool on the baking sheet.
    • In a bowl, whisk together the remaining ¼ cup olive oil, cilantro, honey, and lime juice, and season to taste.
      ½ cup olive oil, ¼ cup fresh cilantro, 2 tbsp. raw honey, 2 tbsp. fresh lime juice
    • Place the potato and squash in a bowl once cool.
    • Add the celery onion, bell pepper, cucumber, and vinaigrette to the potato-squash mixture.
      2 celery stalks, 1 bell pepper, 1 cucumber, ½ red onion
    • Toss everything and refrigerate until ready to serve.

    Nutrition

    Calories: 384kcalCarbohydrates: 36gProtein: 3gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 46mgPotassium: 757mgFiber: 5gSugar: 14gVitamin A: 20253IUVitamin C: 65mgCalcium: 83mgIron: 2mg
    Keyword roasted, salad, sweet potato, vegetable
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Recipes, Paleo Salad Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: oven, diet: dairy-free, diet: egg-free, diet: nut-free, diet: shellfish-free, diet: vegetarian, good for leftovers

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    5 from 1 vote (1 rating without comment)

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