Fall Recipes Salads Sides Summer Winter

Roasted Sweet Potato and Poblano Salad

sweet potato salad

Chilly winter months often call for a hearty, warm meal.

But that doesn’t mean you have to ditch your effort to eat healthy and dig into a steaming bowl of Mac & Cheese (though I wouldn’t judge you if you did – yum).

Just make this Roasted Sweet Potato Salad with Poblano Peppers instead. It’s as comforting as many of your favorite heavier foods, yet still offers the health benefits of a salad. And I personally love the unique flavor, sweetness and crunch.

sweet potato salad

Come summertime, you can easily serve this salad cold as a colorful picnic side dish.

sweet potato salad

Roasted Sweet Potato and Poblano Salad
 
Prep time
Cook time
Total time
 
A healthy & unique twist on standard potato salads. You'll love all these flavors and textures together!
Serves: 6 side-dish servings
Ingredients
  • 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 2 poblano peppers, diced
  • 4 scallions (aka green onions), thinly sliced
  • Big handful of Italian parsley leaves, rough chopped
  • 3 tbsp white balsamic or white wine vinegar
  • Squeeze of lemon juice (~1 Tbsp)
  • 2 Tbsp honey
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with parchment paper (or foil, sprayed with cooking spray).
  3. Place potatoes on the baking sheet and toss with 2 tbsp olive oil and 1 tsp salt.
  4. Bake for 20-30 min, or until potatoes are fork tender and edges have browned (check frequently after 20 minutes to ensure they don't burn). Note the baking time will vary depending on the size of chunks you cut.
  5. Meanwhile, whisk vinegar, remaining oil, lemon, mustard, & honey in a large bowl. Season with a pinch each of salt & pepper. Add sliced scallions, rough-chopped parsley, and diced poblanos to the bowl.
  6. When the sweet potatoes are cooked, let them cool for about 5 minutes, then add them to the bowl with the veggies & vinaigrette and gently toss together.
  7. Serve warm or room temperature.

Catching up on Salad Month recipes?

Here’s what you’ve missed…

Arugula Salad with Lemon Vinaigrette

Radish Spinach Salad with Balsamic Lime Dressing

Mango Avocado Salad with Creamy Salsa Dressing

Soba Noodle Salad with Sesame Ginger Soy Vinaigrette

Fresh Herb Salad with Kumquats and Pistachios

Caesar Lettuce Wraps with Quinoa, Kale and Tofu

Strawberry, Goat Cheese and Arugula Salad

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4 Comments

  • Reply
    Liz @ The Lemon Bowl
    January 16, 2014 at 11:21 am

    Literally drooling!!

  • Reply
    Amelia @i_heart_kale
    January 17, 2014 at 1:22 pm

    Yum! Great flavor combination.
    I so ditched veggies earlier this week in favor of homemade mac n cheese. (When it’s 32 degrees out, comfort hollers). However, in my defense it was made ‘healthier’ with a few swaps and tricks. I made sure it serve it with steamed broccoli, so it WAS healthy. 😉

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