Make this roasted sweet potato salad instead of using white potatoes. It features dried cranberries, red onion, chopped spinach, and bits of creamy avocado. It's the ideal potato salad for summer BBQs and spring picnics because it's light and energizing.
The many family cookouts I attended as a child are one of my greatest summertime memories. Because my extended family has always been tight, it seemed like we were hosting or going to a barbeque or other family event every weekend.
Food was always served at these gatherings, including hot dogs, hamburgers, deviled eggs, and numerous side salads. Naturally, salads like the potato salad, broccoli raisin salad, watergate salad, and strawberry pretzel salad were my favorites. Now you understand the origin of my passion for salads.
Making Salads Healthier
It turns out that a lot of these "salads" aren't particularly healthy. For example, salads with names like strawberry pretzel and watergate are essentially desserts.
Even though I undoubtedly ate all of those salads as a child, it never hurts to slightly enhance. So, I've taken care of that here. This sweet potato salad is a reimagining of traditional potato salad, but it has more vegetables (spinach, red onion, and avocado) and some dried cranberries for sweetness. It also has no true dressing, just lemon juice and apple cider vinegar, which results in a sweet and tangy salad.
The potatoes can be roasted in advance, and if that is finished, the salad comes together quickly. It is ideal for BBQs, potlucks, and parties because it tastes fantastic when served cold (or at room temperature).
Why Roasted Sweet Potatoes?
This roasted sweet potato salad is excellent, as is anything made with roasted sweet potatoes. You've probably noticed that roasting vegetables brings out their inherent sweetness. And a vegetable with so many nutrients is sweet potato. Fiber, vitamin A, and vitamin C are abundant in them. Additionally, sweet potatoes' orange and purple types are a great source of antioxidants, which help shield the body from free radicals.
Simply allow the roasted sweet potatoes to cool before mixing them with the spinach, red onion, dried cranberries, lemon juice, apple cider vinegar, and avocado. I'm done now! It's so basic, but it's so excellent.
How to Serve and Store Sweet Potato Salad
With my apple cider vinegar chicken, these baked chicken tenders, or grilled lemon pepper shrimp skewers, I adore presenting this meal as a side dish for supper. It is ideal for BBQs, potlucks, and parties because it tastes fantastic when served cold or at room temperature. If you're making it for a potluck, you might want to double the recipe as one batch yields roughly 6 servings.
Although I advise making this salad straight immediately, you may bake the sweet potatoes and prepare the other ingredients up to a day in advance. The sweet potatoes should be cooled after roasting and kept in the refrigerator until the salad is ready. Avocado is best added right before serving, although salad leftovers can be stored in the refrigerator for up to two days. Although it may not look the best when served to guests, the avocado will still taste excellent even if it does get a little brown.
Ingredients
- 10 cups sweet potatoes, about 3 large, chopped evenly into bite-size chunks
- 1 Tablespoon avocado or olive oil
- 1 teaspoon sea salt
- 4 ounces baby spinach, chopped
- 1/2 cup red onion, chopped very small
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 1/3 cup dried cranberries
- 1 avocado, chopped in chunks
- 1/2 teaspoon sea salt
- ground black pepper, to taste
- 1-2 Tablespoons hemp seeds, optional
Instructions
- Set the oven to 400° F. Sliced sweet potatoes should be combined with oil and sea salt in a big basin. Bake for 30 minutes, flipping once, or until thoroughly cooked. Sliced potatoes should be taken out of the oven to cool. This action can be completed in advance. The day before you want to eat the salad, just finish step 2 and store the roasted potatoes in the refrigerator.
- In a big bowl, combine the chopped spinach, onion, dried cranberries, apple cider vinegar, and lemon juice while the potatoes are roasting. Chunks of cooled sweet potato should be added to the bowl; mix. Add avocado and sea salt, stirring slowly. To taste, add ground pepper. If using, sprinkle hemp seeds on top. Serve right away or keep chilled until ready to serve. Either cold or room temperature food is OK.
- For up to two days, keep leftovers in a sealed container. Before serving, add a little extra lemon juice if necessary.
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