Sweet Potato Summer Salad


Side Dish
Sweet Potato Summer Salad

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This one's for all the vegans and vegetarians out there! This summer salad is packed with tangy flavor and sweet potatoes. What could be better?

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Servings and Ingredients

Serves 6
2 large sweet potatoes, cut into 1-inch pieces
1 medium head fennel, trimmed, halved, and sliced
3 tbsp. Gustare Vita extra virgin olive oil, divided
2 tsp. Hy-Vee salt, plus additional to taste
½ tsp. Hy-Vee black pepper, plus additional to taste
3 tbsp. Hy-Vee stone ground honey Dijon mustard
1 ½ tsp. Hy-Vee apple cider flavored vinegar
1 shallot, thinly sliced
2 tbsp. fresh dill, coarsely chopped

Things To Grab

  • Large rimmed baking pan
  • Parchment paper
  • Hy-Vee nonstick cooking spray
  • Medium bowl
  • Small bowl
  • Whisk
  • Large bowl


  1. Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; spray with nonstick spray and set aside.

  2. Toss together sweet potatoes and fennel, 2 tablespoons olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Transfer to prepared baking pan. Roast 30 to 35 minutes or until tender. Cool 5 minutes.

  3. For vinaigrette, whisk together mustard, remaining 1 tablespoon olive oil, and vinegar.

  4. Combine potatoes and fennel in a large bowl; add shallot. Drizzle with vinaigrette; toss to coat. Gently stir in fresh dill. Season to taste with salt and pepper.

Recipe Source:

Hy-Vee Test Kitchen