Roasted Sweet Potato Salad (Cold)

5 from 1 votes

Roasted Sweet Potato Salad (Cold)

Cubed and cooked sweet potatoes make a lovely rich backdrop to a fresh Romain salad. Fresh and light, this sweet and savory salad can be a main dish or a side dish quite easily.

Prep Time15

Cook Time25

Course: Salad Recipes

Cuisine: American

Keyword: salad, sweet potatoes

Servings: full plates

Calories: 312kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

Sweet Potato Salad Ingredients

1 sweet potato peeled and cut into 1/2" cubes
1 Romaine heart sliced
1 cucumber sliced and quartered
1 cup chicken breast chopped and cooked

Dressing

2 tbsp. olive oil
juice of half a lemon
1 tbsp. honey
1 tbsp. minced garlic
1 tsp. oregano
1 tsp. dry mustard
½ tsp. salt
¼ tsp. black pepper

Instructions

Preheat the oven to 400 and line a rimmed baking sheet with foil.
Place peeled and cubed sweet potato chunks on a baking sheet and drizzle with olive oil. Mix to coat.
Season with kosher salt and pepper.
Roast sweet potatoes on a prepared baking sheet for 25 minutes. Cool completely before moving on to salad instructions
Once potatoes are cool, add romaine lettuce, quartered cucumber, sweet potato chunks, and cooked chicken to a mixing bowl and combine well. Set aside.
In a separate salad bowl, combine two tablespoons of olive oil, lemon juice, honey, garlic, oregano, mustard, salt, and pepper, and mix well.
Drizzle dressing over the cold salad mixture and mix well to coat evenly. Serve immediatly.

Notes

Any cooked chicken is fine to add, including pre-made rotisserie chicken.

The great thing about salads is their ability to be altered so easily.

This recipe goes great with dried cranberries, crunchy pecans, and even a bit of crumbled cheese like feta cheese or goat cheese.

We believe this is 2 servings as a dinner or 4 as a side dish.

Nutrition