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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

Roasted sweet potatoes topped with apples and walnuts for balance and crunch, yum!



  • 2 large or 3 small sweet potatoes, peeled and cut in ½ in semi-circle slices

  • 4 tablespoon olive oil

  • Salt and pepper

For the Dressing:

  • 1/2 cup vegetable oil or extra virgin olive oil

  • 1/4 cup lemon or lime juice

  • 1 stick dill pickle, finely chopped

  • 2 tablespoon honey or agave, per your taste

  • 1 teaspoon whole grain mustard or chili powder, per your taste

  • Salt, per your taste


For the Garnish:

  • ½ cup chopped green onions

  • 1/2 cups walnuts, roasted

  • 1 granny smith apple, julienned

  • 2 tablespoon roasted sesame seeds or almonds slices, per your taste

  • ½ cup chopped cilantro


Heat a frying pan, add the 4-tablespoon olive oil, followed by the sliced sweet potatoes. Cook for 6-10 minutes on high heat until you see the sweet potatoes starting to caramelize and get tender. Make sure you keep stirring the slices do not break them by over tossing. Add salt and pepper. Mix and set aside to cool slightly.

Make the dressing in a small bowl by whisking the oil, lemon (or lime) juice, chopped pickle, honey (or agave), mustard (or chili powder) and salt in a small bowl.

To assemble:
First, layer the sweet potatoes in a serving platter, sprinkle with green onions and walnuts. Pour the dressing on it. Garnish with apples, cilantro and sesame seeds (or sliced almonds).

[Serves 4]