Ingredients
Salad
- 3 lbs sweet potatoes or yams, peeled
- 1 Tbsp avocado oil or olive oil
- 1 medium red onion, chopped
- 2-3 celery ribs, chopped
- 1/2 cup crumbled blue cheese
Creamy Chipotle Dressing
- 1 cup plain Greek yogurt
- 2 Tbsps fresh lime juice
- 1 chipotle pepper in adobo sauce
- 1/2 tsp ground coriander
- 1/2 tsp sea salt, or to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the sweet potatoes: Trim 1 to 2 inches off each end of the peeled sweet potatoes. Chop them into 1/2-inch pieces uniformly for even roasting.
- Season and toss: Place the chopped sweet potatoes on the prepared baking sheet. Drizzle with avocado or olive oil, season with sea salt and freshly ground pepper. Use your clean hands to toss the potatoes thoroughly to coat all pieces evenly.
- Roast the potatoes: Arrange the potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes or until the potatoes are tender and slightly caramelized, turning once halfway if desired for even browning.
- Cool the potatoes: Remove the roasted sweet potatoes from the oven and allow them to cool to room temperature to prevent wilting the other salad ingredients.
- Make the dressing: While the potatoes cool, place Greek yogurt, fresh lime juice, chipotle pepper, ground coriander, and sea salt into a food processor or high-speed blender. Pulse until the dressing is smooth and well combined.
- Combine salad ingredients: In a large serving bowl, add the cooled roasted sweet potatoes, chopped celery, and chopped red onion. Pour the chipotle dressing over the mixture.
- Toss gently: Gently fold the dressing into the potato mixture until everything is fully coated and evenly distributed, being careful not to mash the potatoes.
- Add toppings: Sprinkle the crumbled blue cheese evenly on top of the salad for a tangy and creamy finish.
- Chill before serving: Refrigerate the salad for 30 minutes to 2 hours before serving to allow the flavors to meld and the dish to chill.
- Enjoy: Serve chilled as a vibrant side dish or light meal.
Notes
- For extra smoky flavor, consider adding a dash of smoked paprika to the dressing.
- To make this recipe vegan, substitute the Greek yogurt with a plant-based yogurt and omit the blue cheese or use a vegan cheese alternative.
- This salad can be stored covered in the refrigerator for up to 3 days.
- To speed up peeling and chopping, use pre-peeled sweet potatoes if available.
- Adjust the amount of chipotle pepper in the dressing depending on your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
