Sweet Potato Salad with Maple-Mustard Dressing Recipe | Vegetarian Times Skip to main content

Sweet Potato Salad with Maple-Mustard Dressing

Ingredients: 

Ingredients: 

Ingredient Line: 
3 lbs. sweet potatoes, peeled and cut into 2-inch pieces
Ingredient Line: 
⅓ cup chopped fresh parsley

Ingredient Set Name: 

Maple-Mustard Dressing

Ingredients: 

Ingredient Line: 
½ cup canola oil
Ingredient Line: 
2 Tbs. apple cider vinegar
Ingredient Line: 
1 Tbs. maple syrup
Ingredient Line: 
2 Tbs. Dijon mustard
Ingredient Line: 
¼ tsp. dry mustard

Instructions: 

  1. Preheat oven to 425 degrees. Lightly coat baking sheet with cooking spray. Arrange potatoes on prepared sheet and brush lightly with oil, then sprinkle with salt. Roast potatoes just until tender, about 25 minutes. Remove from oven and let cool on baking sheet.
  2. Meanwhile, make dressing. In small bowl whisk all dressing ingredients together. Set aside.
  3. Cut potato chunks in half and transfer to serving bowl. Add parsley, salt and pepper and toss to mix. Whisk dressing and add enough to potato mixture to lightly coat and toss gently so potatoes don’t get mashed. Serve at room temperature.

Nutrition Information: 

Calories: 
288
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
g
Carbohydrates: 
56 g
Cholesterol: 
mg
Sodium: 
34 mg
Fiber: 
7 g
Sugar: 
g
Yield: 
8 Servings