Warm Sweet Potato Salad
This Warm Sweet Potato Salad combines roasted sweet potato cubes and caramelized shallots with a sweet-tangy maple-Dijon vinaigrette, creating a comforting, layered flavor profile. Raisins add bursts of natural sweetness, while toasted walnuts contribute crunch and earthiness. Distinctive for its balance of warm roasted vegetables, vibrant dressing, and contrasting textures, it’s a hearty yet fresh side that feels both rustic and elegant.
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 shallots, sliced into 1/2 Inch (1.3 cm) rings
1 clove garlic, grated
2 tbsp (30 ml) plus 2 tbsp (30 ml) olive oil, divided
Salt and pepper to taste
1/4 cup (39 g) raisins
2 tbsp (8 g) fresh parsley, chopped finely
1/4 cup (30 g) walnuts, chopped
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) maple syrup
Method:
Pre-heat oven to 400 F (204 C).
Toss cubed sweet potatoes in a bowl with shallots, 2 tbsp (30 ml) olive oil, salt, and pepper. Transfer to a baking sheet lined with parchment paper and cook for 17 minutes, or until slightly charred.
In a mason jar, shake olive oil, Dijon, vinegar, maple syrup, garlic, salt, and pepper to emulsify.
Transfer warm shallots and sweet potatoes to a mixing bowl with dressing, parsley, walnuts and raisins. Toss to coat fully and serve warm.