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.