This roasted sweet potato salad combines vibrant flavors and textures, perfect for a wholesome and delicious side dish.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even roasting.
Peel and cube the sweet potatoes into bite-sized pieces.
Cut the pieces evenly to ensure uniform cooking.
Place the sweet potato cubes on a baking sheet, drizzle with a little oil, and toss to coat evenly.
Spread the cubes in a single layer for better roasting.
Roast the sweet potatoes in the oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
Check for doneness by piercing with a fork; it should slide in easily.
In a small bowl, whisk together the cider vinegar, Dijon mustard, salt, black pepper, pickle relish, and vegetable oil to make the dressing.
Taste the dressing and adjust seasoning as needed.
In a serving bowl, combine the roasted sweet potatoes, chopped green onions, and diced red bell pepper.
Mix gently to avoid breaking the roasted sweet potatoes.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing gradually to control the amount used.
Serve the salad at room temperature or chilled, as desired.
Garnish with fresh herbs like parsley for added color and flavor.
