Best 3 Roasted Sweet Potato And Onion Salad Recipes

**Roasted Sweet Potato and Onion Salad: A Delightful Medley of Sweet, Savory, and Crunchy Flavors**

Indulge in a culinary symphony of roasted sweet potato and onion salad, where tender sweet potatoes and caramelized onions harmonize with a tangy dressing, crisp greens, and a sprinkle of crunchy nuts. This delectable salad offers a delightful balance of sweet, savory, and crunchy textures, making it a perfect side dish or a light and flavorful main course. With two variations—a classic vinaigrette dressing and a creamy tahini dressing—this recipe caters to diverse taste preferences. Embark on this culinary journey and discover the irresistible charm of roasted sweet potato and onion salad.

Here are our top 3 tried and tested recipes!

ROASTED SWEET POTATO AND ONION SALAD

Roasted Sweet Potato and Onion Salad image

My family's love of potato salad and sweet potatoes led to this combination recipe that I serve on holidays. The maple syrup in the vinaigrette lends a pleasant hint of sweetness. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

4 small sweet potatoes, peeled and cut into 1-inch cubes
1 large onion, cut into eight wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
BALSAMIC VINAIGRETTE:
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon minced chives
1/2 teaspoon minced fresh marjoram
1/4 teaspoon salt

Steps:

In a large bowl, toss the sweet potatoes, onion, oil, salt, pepper and garlic powder. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until potatoes are tender., In a small bowl, whisk the vinaigrette ingredients. Drizzle over potato mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 242 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.

ROASTED SWEET POTATO AND GREEN ONION SALAD

Roasted Sweet Potato and Green Onion Salad image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 medium sweet potatoes (about 1 pound each)
1 bunch green onions (white bulb and 3 inches of green)
1/2 cup olive oil, plus extra for brushing the potatoes and green onions
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley

Steps:

Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.
In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.

ROASTED SWEET POTATO, APPLE, AND ONION SALAD

ROASTED SWEET POTATO, APPLE, AND ONION SALAD image

Categories Potato Side Bake Low Fat Low Cal High Fiber

Yield 4 Servings

Number Of Ingredients 13

Ingredients

4 teaspoons olive oil
5 cloves garlic, unpeeled
1/2 teaspoon rosemary, crumbled
2-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons maple syrup
3 tablespoons bourbon or dark rum
1/4 cup cider vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper
2 large apples, cut into 1/2-inch chunks
1 large red onion, finely chopped

Steps:

1. Preheat oven to 425°F. 2. In large baking pan, combine olive oil, garlic, and rosemary. Add sweet potatoes and toss to coat. Cook, turning potatoes as they color, for 35 minutes until tender and lightly browned. Remove garlic from pan, peel, and mash. 3. Meanwhile, in large skillet, heat maple syrup over medium heat. Remove skillet from heat and add bourbon. Return to medium heat and cook for 1 minute. Transfer to large bowl, and whisk in vinegar, pumpkin seed oil, mustard, salt, pepper, and mashed garlic. 4. Add apples, onion, and sweet potatoes and toss to combine. Serve the salad warm, at room temperature, or chilled.

Tips:

For the best roasted sweet potato and onion salad, choose sweet potatoes that are firm and brightly colored, with no blemishes or soft spots.
To save time, you can roast the sweet potatoes and onions in advance. Just let them cool completely before assembling the salad.
If you don't have a grill, you can roast the sweet potatoes and onions in a 425°F oven for 20-25 minutes, or until they are tender and slightly caramelized.
For a more flavorful salad, use a variety of onions, such as red, yellow, and white. You can also add other vegetables to the salad, such as roasted bell peppers, zucchini, or mushrooms.
To make a vegan version of the salad, omit the feta cheese and use a plant-based dressing, such as a tahini-based dressing or a balsamic vinaigrette.

Conclusion:

Roasted sweet potato and onion salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a side dish or a light lunch, give this roasted sweet potato and onion salad a try.