RecipeRoasted Sweet Potato Salad

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 3 g
  • Total Fat: 2.5 g
    • Unsaturated Fat: 2.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 30 g
  • Dietary Fiber: 6 g
  • Total Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 200 mg

This untraditional spin on traditional potato salad will be a guaranteed crowd-pleaser at your next get together. With only 150 calories per serving and a hefty dose of fiber (6 grams for just a cup), my lighter version will curb cravings and keep you full for hours. You’ll even score some bonus points for the beta-carotene boost you’ll get from the sweet potatoes!

  • Prep time
  • Total Time
This recipe makes 6 servings

4 sweet potatoes, cut into 1-inch chunks
6 carrots, peeled and cut into 1-inch pieces
1 medium Vidalia onion, diced
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon cayenne pepper (optional)
¼ teaspoon sea salt
¼ teaspoon black pepper
2 scallions, ends removed and diced
1 shallot, diced
1 tablespoon olive oil
3 tablespoons red wine vinegar
1 to 2 cups baby spinach


Preheat oven to 400˚F. Line a baking sheet with parchment paper.

Toss sweet potatoes, carrots, and diced onion with paprika, oregano, cayenne pepper, salt and black pepper. Spread out onto the baking sheet and mist with olive oil spray. Bake for 40 minutes, or until fork-tender.

Remove vegetables from the oven and allow to cool at room temperature.

In the meantime, prepare the dressing in a small bowl: Combine the scallions, shallots, olive oil and vinegar.

In a large bowl, combine the roasted vegetables and baby spinach with the dressing. Place in the fridge for at least an hour before serving.
Makes 6 cups; a serving is 1 cup