Description
This Sweet Potato Salad is a flavorful and vibrant side dish featuring roasted sweet potato chunks tossed in a tangy and slightly sweet sherry vinegar dressing, accented with fresh shallots, spring onions, and chives. Ideal for a light lunch or accompanying grilled meats, it’s easy to prepare and can be finished with crumbled feta or toasted pine nuts for extra flavor and texture.
Ingredients
Scale
Main Ingredients
- 1.2kg sweet potatoes, peeled and cut into biggish chunks
- 1 tbsp olive oil
- 2 shallots (or half a small red onion), finely chopped
- 4 spring onions, finely sliced
- Small bunch chives, snipped into quarters or use mini ones
Dressing
- 5 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp honey
Optional Toppings
- Crumbled feta
- Toasted pine nuts
Instructions
- Prepare and Roast Sweet Potatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. Toss the peeled and chunked sweet potatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread them evenly on a baking parchment-lined baking sheet. Roast in the oven for 30 to 35 minutes until they are tender and have golden edges. Remove from the oven and allow to cool to room temperature.
- Make the Dressing: While the potatoes are cooling, finely chop the shallots or red onion, slice the spring onions, and snip the chives into small pieces. In a bowl, whisk together the sherry vinegar, extra-virgin olive oil, honey, and a pinch of salt and pepper to create a balanced, tangy dressing.
- Combine Salad: Once the roasted sweet potatoes have cooled to near room temperature, gently toss them with the dressing and the prepared shallots, spring onions, and chives. Use your hands to toss lightly to avoid breaking up the potato chunks, ensuring each piece is well coated with the dressing.
- Finishing Touches (Optional): For an extra burst of flavor and texture, sprinkle crumbled feta cheese or toasted pine nuts over the salad before serving.
Notes
- Use gloves or handle sweet potatoes carefully when tossing to keep the chunks intact.
- The salad can be served warm or at room temperature.
- To toast pine nuts, simply dry fry them in a pan over medium heat until golden and aromatic.
- Adjust honey quantity for desired sweetness based on your palate.
- This salad pairs well with grilled meats or as a standalone vegetarian dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Sweet potato salad, roasted sweet potatoes, sherry vinegar dressing, Mediterranean salad, vegetarian side dish, easy salad recipe
