Eat veggies
Roasted Sweet Potato Salad with Horseradish Dressing
This salad is served family style on a platter instead of in a bowl, giving it a gourmet feel. The natural sweetness of the sweet potato paired with the zing of horseradish dressing is a lovely flavour contrast.
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Ingredients
- 3 medium sweet potatoes, cut into 1/2-inch (1.3 cm) rounds
- 3 Tbsp canola oil (45 mL)
- 1/2 tsp salt (2 mL)
- 2 celery stalks, thinly sliced
- 2 green onions, thinly sliced
- 1/3 cup dried cranberries (75 mL)
Dressing
- 1/3 cup mayonnaise (75 mL)
- 3 Tbsp plain yogurt (45 mL)
- 1 Tbsp white wine vinegar (15 mL)
- 1-2 Tbsp prepared horseradish (15 – 30 mL)
- 1/4 tsp salt (1 mL)
Directions
- Preheat oven to 375°F (190°C).
- To a large bowl, add sweet potato rounds and canola oil. Toss to coat.
- Place sweet potatoes in a single layer on one large or two small baking sheets and season with salt.
- Transfer to oven and cook for 20-25 minutes, flipping halfway through, until tender. Remove from oven and let cool.
- In a small bowl, whisk together mayonnaise, yogurt, vinegar, horseradish, and salt.
- Transfer cooled sweet potatoes to a platter and drizzle with half of dressing. Scatter sliced celery and green onions over potatoes and drizzle with more dressing as desired. Top with cranberries and serve.
Nutritional Analysis
| Calories | 176 |
|---|---|
| Total Fat | 10.3 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 370 mg |
| Carbohydrates | 20.4 g |
| Fiber | 2.7 g |
| Sugar | 10.1 g |
| Protein | 2 g |
| Potassium | 367 mg |
