There was a time when my main association with sweet potatoes was in a Thanksgiving casserole. However, there is no shortage of fun and delicious ways to cook and bake with sweet potatoes. Sweet potatoes find their way into all kinds of recipes, from simple baked or roasted sides and casseroles to more unexpected dishes. This roasted sweet potato and mango salad is a delicious, creative new way to incorporate sweet potatoes into your diet.
A Salad For All Seasons
While I’ve always been a big sweet potato fan and a huge salad lover, I had never really pictured the two of them together. For some reason, sweet potato was just never on my radar when it came to picking salad ingredients. Big mistake! Sweet potatoes pack so many nutrients and amazing flavor. Exactly the kind of ingredient you want in your salad!
Roasted with curry and honey, the sweet potatoes in this recipe make for a rich, earthy salad (not to mention an amazing aroma while they’re cooking!) The warm, savory-sweet flavor makes this salad perfect for fall.
However, this salad gets a refreshing, summery twist from sweet, juicy mango. The perfect combination of warm and earthy flavors and fresh fruit, this roasted sweet potato and mango salad offers a unique flavor combination perfect for all seasons.
Flavorful and Nutrient Dense
Baby spinach and sweet potato both boast impressive nutritional stats. Spinach has high levels of vitamins A and K, as well as manganese, folate, magnesium, and iron. Meanwhile, sweet potatoes are high in vitamins B6 and C, while also bringing an extra dose of iron and magnesium to the table. The main takeaway? This salad is majorly healthy and nutritionally dense enough to keep you full without weighing you down.
Filling and nutrient-packed, this rich and tasty salad makes for a perfect vegetarian meal. Serve it for dinner and pack leftovers for a healthy lunch!
While I could eat salad for every meal, this roasted sweet potato and mango salad also makes a fun and creative side salad. Perfect for entertaining, this salad is as beautiful as it is delicious, and it will definitely impress guests. Instead of whipping up the same old roasted or baked sweet potato sides, mix things up with this salad that is anything but a typical side salad.
Enjoy this earthy and flavorful salad dressed with just lemon juice and topped with cilantro — no heavy dressings needed! The rich flavors and fresh ingredients in this salad speak for themselves.
Yield: 2 Servings | Serving Size: 2 cups salad, 1/4 cup sweet potatoes | Calories: 330 | Total Fat: 13 g Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 52 g | Fiber: 10 g | Sugar: 31 g | Protein: 9 g | Cholesterol: 0 mg | Sodium: 319 mg | SmartPoints (Freestyle): 7
- 1 large sweet potato, diced into small cubes
- 1 teaspoon curry powder
- 1/4 teaspoon Kosher salt
- 1 teaspoon honey
- 1 tablespoon water
- 3 cups baby spinach
- 1/2 cup sliced almonds
- 1 mango, peeled, pit removed, and chopped into small cubes
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro, roughly chopped
- Preheat oven to 425 degrees. Spray a baking sheet with non stick spray.
- In a large bowl, combine the potatoes, curry, salt, honey, and water. Toss to coat the potatoes in all the ingredients. Spread in an even layer on a baking sheet and bake for 10 to 15 minutes or until tender. Allow to cool completely.
- While to potatoes are cooling, toss together the spinach, almonds, and mango. Place into serving bowls. Once cool, place the potatoes on top. Drizzle with lemon juice and sprinkle with cilantro. Serve and enjoy!
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