Roasted Sweet Potato Salad with Coffee Dressing
A hearty roasted sweet potato salad tossed in a rich coffee dressing with crunchy toppings and bold flavors.
Ingredients
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes peeled and cubed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the Coffee Dressing:
- 2 tbsp brewed coffee cooled
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Salad:
- 4 cups mixed greens spinach, arugula, or kale
- ¼ cup pecans or walnuts toasted
- ¼ cup feta or goat cheese crumbled
- ¼ cup dried cranberries or pomegranate seeds
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, salt, black pepper, and smoked paprika.
- Spread them on the baking sheet and roast for 30 minutes, flipping halfway through.
- While they roast, whisk together coffee, balsamic vinegar, honey, Dijon mustard, olive oil, salt, and black pepper to make the dressing.
- In a large bowl, combine greens, toasted nuts, cheese, and dried fruit.
- Add roasted sweet potatoes while still warm for extra flavor.
- Drizzle with the coffee dressing and toss to coat everything evenly.
- Serve immediately or chill for later—if you have that kind of patience.
Notes
Nutritional Values (Per Serving)
- Calories: ~280
- Total Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin A: 90%
- Iron: 10%
- Potassium: 12%
- Vitamin C: 15%
- Magnesium: 8%
Additional Notes/Tips
- Swap pecans for almonds for extra crunch.
- Try blue cheese instead of feta for a stronger bite.
- Add grilled chicken or chickpeas for more protein.
- Use cold brew instead of hot coffee for a smoother dressing.