Sweet Potato Summer Salad

I recently recreated this salad-of-sorts I had at a catered event. It’s paleo-friendly, surprisingly easy to make, and full of healthy foods; plus, it’s pretty to look at! I’m always trying to be cognizant of having a variety of foods available at our bbqs, especially for our friends who are vegetarians or have dietary restrictions, and this limited ingredient-dish is perfect for having something filling, healthy, and vegetarian-friendly (that even the meat-eaters will like!).

Sweet Potato Summer Salad

Ingredients you’ll need:
Olive oil, dijon mustard, white wine vinegar, 6 medium sweet potatoes, 2 red peppers, 1 red onion, salt and pepper

Peel sweet potatoes and cut into chunks that are about the size of a large bite* (1 inch squares). Place in a baking dish or on a cookie sheet and drizzle with olive oil, then add salt and pepper. Roast at 400 degrees until soft, about 20 minutes*. Dice half of your red onion and the two red peppers, and mix together in a bowl*.

Whisk together 2 tablespoons dijon mustard and 4 teaspoons white wine vinegar. Set aside.

Once roasted sweet potatoes are cooled, toss in bowl with red pepper and onion. Add dressing just before you serve this sweet summer salad.

Items marked * are things you can do ahead of time, like the day before, if you know you’ll be strapped for time.