Viral Recipe: Sweet Potato and Caramelized Onion Salad
This Sweet Potato and Caramelized Onion Salad is a show-stopping dish perfect for the holidays or any gathering. Packed with roasted sweet potatoes, caramelized onions, fresh greens, and a zesty dressing, it’s a balance of sweet, savory, and nutty flavors. This recipe is so versatile that it can even be made dairy-free or vegan-friendly.
Why You’ll Love This Recipe
- Holiday Favorite: A standout side dish that elevates any festive spread.
- Nutrient-Rich: Full of wholesome ingredients like sweet potatoes, spinach, and almonds.
- Customizable: Adaptable for different dietary preferences.
@jessicasepelsteingold SWEET POTATO & CARAMELISED ONION SALAD This was our most popular holiday recipe last year so we thought it deserved a re-share. So many of you made this as part of your Christmas spread… my team at the JSHealth HQ included! Ingredients: – 1 (700g, 24oz) large sweet potato, sliced on the round – 2 tbsp extra virgin olive oil – 1 tsp sea salt – 2 red onions, finely sliced – 2 tbsp balsamic vinegar – 1 tbsp coconut sugar, or brown sugar – 2 cups baby spinach leaves – ¼ bunch parsley, leaves & stems finely chopped – ½ cup (70g) toasted almonds, roughly chopped – 150g goat’s cheese, or feta, omit for dairy-free For the dressing: – 1 tbsp extra virgin olive oil – 1 tbsp red wine vinegar – 2 tsp wholegrain mustard – 2 tsp maple syrup – ¼ tsp ground cinnamon Method: Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper. Spread the sweet potato pieces across the baking tray. Drizzle with 1 tbsp extra virgin olive oil and 1 tsp sea salt. Use your hands to toss the ingredients to ensure the potato is evenly covered in oil. Bake in the pre-heated oven for 35 minutes or until cooked through. Note: cook time will depend on how thick your sweet potato slices are. To make the caramelised onions, heat the remaining olive oil in a non-stick frying pan over a medium high heat. Add the sliced onions and saute for 3-4 minutes or until they start to soften. Add the balsamic vinegar and the coconut sugar to the pan. Cook for 7-10 minutes or until the liquid has reduced and the onions are caramelised. To prepare the dressing, combine all of the ingredients in a small bowl or jar. Whisk or shake to combine. Season to taste with sea salt and black pepper. To assemble the salad, spread the baby spinach leaves across the base of a large serving platter. Top with the sweet potato slices, chopped parsley, toasted almonds, caramelised onion and goat’s cheese, if using. Drizzle the dressing over the top and serve. ‧ ‧ ‧ ‧ #jshealth #jshealthrecipe #healthyrecipe #sweetpotatocaramelisedonion #deliciousrecipe #sweetpotatosalad #day8jshealthholiday original sound – Jessica Sepel
Ingredients
For the Salad
- 1 large sweet potato (700g, sliced into rounds)
- 2 tbsp extra virgin olive oil, divided
- 1 tsp sea salt
- 2 red onions, finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut sugar (or brown sugar)
- 2 cups baby spinach leaves
- ¼ bunch parsley, finely chopped
- ½ cup toasted almonds, roughly chopped
- 150g goat’s cheese or feta (optional, omit for dairy-free)
For the Dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 2 tsp maple syrup
- ¼ tsp ground cinnamon
Instructions
1} Roast the Sweet Potato
- Preheat your oven to 200°C (395°F) and line a baking tray with baking paper.
- Arrange the sweet potato slices on the tray, drizzle with 1 tablespoon of olive oil, and sprinkle with sea salt. Toss to coat evenly.
- Roast for 35 minutes or until tender. (Cook time may vary based on the thickness of the slices.)
2} Caramelise the Onions
- Heat the remaining tablespoon of olive oil in a non-stick pan over medium-high heat.
- Add the sliced onions and sauté for 3–4 minutes until softened.
- Stir in balsamic vinegar and coconut sugar, then cook for 7–10 minutes until the onions are caramelised and the liquid has reduced.
3} Make the Dressing
- Combine olive oil, red wine vinegar, mustard, maple syrup, and ground cinnamon in a small bowl or jar.
- Whisk or shake until emulsified. Adjust seasoning with sea salt and black pepper to taste.
4} Assemble the Salad
- Spread baby spinach leaves across the base of a large serving platter.
- Arrange roasted sweet potatoes on top, followed by parsley, toasted almonds, caramelised onions, and goat’s cheese (if using).
- Drizzle the dressing evenly over the salad and serve immediately.
Pro Tips
- Make It Vegan: Replace goat’s cheese with a dairy-free alternative or omit entirely.
- Prep Ahead: Roast the sweet potatoes and caramelise the onions ahead of time. Reheat gently before assembling the salad.
- Add Protein: Top with grilled chicken or chickpeas for a heartier meal.
References:
