This Roasted Sweet Potato Salad is an easy side dish that’s perfect for on the go lunches, picnics, dinners, and holidays!
With the holidays right around the corner I’m having a blast coming up with healthy side dishes that the entire family will love regardless of dietary restrictions. Last year this Maple Roasted Butternut Squash + Brussels Sprouts was my absolute favorite and THIS year this sweet potato salad has taken the lead.
The idea for this came from Earth Fare’s deli case. This is one of the sides that they serve in the cooler months and it’s delicious! Unfortunately, most of the time the garlic is still crunchy and raw and I knew with a little homemade love it could be even more delicious.
The recipe couldn’t be simpler either. All you have to do is roast some garlic cloves in oil, roast the diced sweet potato and toss it all together with the roasted red peppers and scallions. Easy as that! It’s scalable for two people or 20 and I guarantee it will be a hit.
The best part though is that you use the oil that the garlic was roasted in as the dressing so everything takes on this sweet and nutty roasted garlic flavor. It’s to die for! I will say that this salad is great when warm but I may even like it better once it’s set in the refrigerator for awhile so the flavors all meld together.
Roasted Sweet Potato Salad Recipe
Recipe VideoClick or tap on the image below to play the video and learn how to make this recipe!
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- 8 cups sweet potatoes (diced into 1-inch pieces)
- 1/2 cup olive oil (divided)
- 3 bulbs garlic (about 20 cloves)
- 1 12-oz jar roasted red peppers (packed in water, diced)
- 1 bunch green onions (about 6-8, thinly sliced)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon sea salt
More TIPS about this paleo recipe in the post above!
- Preheat the oven to 400° F. Peel the garlic cloves and place in a shallow baking dish. Cover with 1/4 cup olive oil and a pinch of salt. Cover tightly with aluminium foil and bake for 35 minutes until soft.
- Toss the diced sweet potato with the rosemary, thyme, salt, and remaining 1/4 cup olive oil. Arrange on a baking sheet in a single layer and roast for 45 minutes until tender.
- Toss the sweet potato, garlic, garlic oil, diced roasted red peppers, and green onions together. Taste for salt and adjust accordingly.