Roasted Sweet Potato and Onion Salad
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
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
Reviews
This was delicious. I made it for Thanksgiving because I was looking for something less sugary than my traditional sweet potato pie. This was delicious. I used a Tuscan Herb infused balsamic vinegar and maple syrup for the dressing. The flavor combination was heavenly with the sweet of the sweet potato and onion. It was good hot out of the oven and room temperature after sitting on the table for a while. I will definitely be making this again, soon. We love roasted veggies. They are so simple and yummy. My only mistake was leaving it in the oven too long while I was on a family Zoom meeting and so the onion got charred. I would recommend not doing that.
We tried this for Thanksgiving because I wanted a side dish that looked easy and wasn’t too sweet. It tasted so good coming out of the oven I hesitated to add the dressing— but I did, and it was delicious. I’m putting this recipe in the holiday rotation, as it was easy and would be a good one to make ahead.