Roasted Sweet Potato Salad with Thai Peanut Dressing
Seasonal sweet potatoes and a zesty peanut dressing create a comforting and simple winter salad.
During the winter months, salads might be far from your mind. When it’s freezing cold outside, all you want is a hot cup of soup and a crusty piece of sourdough bread. But even so, it’s still nice to switch up your routine with a nice wintry salad. Seasoned with warming paprika and dressed with a zesty Thai dressing, this sweet potato salad will warm up those chilly bones and bring a smile to your face.
Roasted Sweet Potato Salad
1 large sweet potato, cleaned and quartered
1 TBSP olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
1 tsp kosher salt
2 heaping cups baby spinach or salad mix
¼ cup roasted pumpkin seeds
Peanut Thai Dressing
2 TBSP creamy peanut butter
1 TBSP low-sodium soy sauce
1 tsp fish sauce
1 tsp black vinegar
1 tsp sriracha or chili sauce
1 tsp garlic powder
1 tsp onion powder
Juice from half a lime
1-2 tbsp filtered water
Preheat the oven to 375°F and line a rimmed baking sheet with foil or parchment, put aside.
In a medium sized mixing bowl, add your cleaned and quartered sweet potatoes as well as the olive oil, garlic powder, onion powder, smoked paprika and kosher salt. Mix to evenly coat the potatoes in the oil and seasonings. Place your seasoned sweet potatoes onto your prepared baking sheet in a single layer. Roast your sweet potatoes for 30 minutes or until the potatoes are tender when pierced with a fork. Remove from the oven and set aside.
While the potatoes are roasting make the dressing. Whisk together all the dressing ingredients besides the water. Whisk until everything is incorporated and you have a thick peanut mixture. Add 1 tablespoon of filtered water and whisk until the water has thinned out the dressing. If you want the dressing a little bit thinner add another tablespoon of water and whisk until incorporated.
In a salad bowl or on a plate, place the baby spinach or salad mix. Add your roasted sweet potatoes and drizzle on your peanut thai dressing. Sprinkle with roasted pumpkin seeds and enjoy.
*Notes:
If you are pressed for time, you easily make the roasted sweet potatoes and the salad dressing a day or two in advance. Simply store your finished components in storage containers in the fridge when you're done preparing them.
For this recipe, you can use any peanut butter dressing that you desire. I personally use Jif creamy peanut butter but any brand will work.
If you want peanuts in this salad instead of pumpkin seeds feel free to use lightly salted dry roasted peanuts in this salad. You can also use a crunchy style peanut butter to get the same effect as well.
For the sweet potatoes, I do not peel them. Potato skins are packed with healthy fiber and potassium. But if eating potato skins aren’t your thing, feel free to peel the potatoes before roasting.
Want a little more protein in this salad? Add sliced chicken breast or even edamame. I love to add either one of these or sometimes both for a more substantial meal.