I’m always looking for autumn side recipes, and this Sweet Potato Salad is an easy and delicious addition to any meal, regardless of the time of year!
How to Make Roasted Sweet Potato Salad
You could definitely switch up some of the ingredients depending on your favorite veggies! That’s one thing I love about salads!
Ingredients for Autumn Sweet Potato Salad
- Sweet potatoes, peeled and chopped
- Onion, diced
- Salt and pepper, to taste
- Olive oil
- Minced garlic
- Lime juice – Fresh is always best!
- Cooked corn
- Red bell pepper, chopped
- Black beans, drained
- Cilantro, fresh and chopped – This is totally optional, as I know some people are not a fan of this ingredient!
Instructions for Savory Sweet Potato Salad
Note: do not preheat oven.
First, combine sweet potatoes, onions, and minced garlic in a large mixing bowl.
Stir and drizzle with olive oil. Add salt and pepper.
Toss until evenly coated in olive oil.
Next, arrange in a single layer on two baking sheets lined with parchment paper.
Place in a non-preheated oven on the center rack, then turn the oven to 450 degrees F. Bake for 35 minutes, or until potatoes are soft.
Let cool for 5 minutes and add to a large mixing bowl. Add all remaining ingredients and toss until combined. This salad may be served hot or cold.
More Autumn Recipes You’ll Love!
- A HUGE List of Apple Cider Recipe Ideas
- Pumpkin Croissant Breakfast Casserole – Perfect for a crowd on a Fall day!
- Maple Recipes for Fall – SO Many Ideas
Sweet Potato Salad
So flavorful and packed with veggies, this Sweet Potato Salad is the perfect savory side for all your autumn meals.
Ingredients
- 4 medium sweet potatoes, peeled and chopped
- 1 onion, diced
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 2 tbsp lime juice
- 1 cup cooked corn
- 1 red bell pepper, chopped
- 1 can black beans, drained
- Optional: 3/4 cup fresh cilantro, chopped
Instructions
- Note: do not preheat oven. First, combine sweet potatoes, onions, and minced garlic in a large mixing bowl.
- Stir and drizzle with olive oil. Add salt and pepper.
- Toss until evenly coated in olive oil.
- Next, arrange in a single layer on two baking sheets lined with parchment paper.
- Place in a non-preheated oven on the center rack, then turn the oven to 450 degrees F. Bake for 35 minutes, or until potatoes are soft.
- Let cool for 5 minutes and add to a large mixing bowl. Add all remaining ingredients and toss until combined. This salad may be served hot or cold.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 517mgCarbohydrates: 28gFiber: 6gSugar: 6gProtein: 5g
