Quick and Easy Roasted Murasaki Sweet Potato Salad 

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My Quick and Easy Roasted Murasaki Sweet Potato Salad is the solution to your holiday side dish needs! You will love this recipe because it’s loaded with nutrients, it’s flavorful and it can be enjoyed as a main salad dish or as a side dish. This roasted sweet potato salad takes only 5 main ingredients and has minimal prep time. It’s also Vegan and Gluten Free.

Here's what you need

Ingredients  – Murasaki sweet potatoes.  – Broccoli slaw.   – Dried cranberries.   – Vegan dill dressing.  – Everything but the Bagel Seasoning.  – Salt, black pepper and garlic powder.  – Extra virgin olive oil. 

Step 1

Preheat oven to 400 degrees. Wash the potatoes, pat dry and cut into slices, about 1/2 inch thick.

Step 2

Place the murasaki sweet potatoes on a sheet pan lined with parchment paper. Season with olive oil and the salt, black pepper and the garlic powder. Toss to combine. Roast the sweet potatoes in the oven for 17-20 minutes. Roast until fork tender and golden in color.

Step 3

When they are done, carefully remove from the oven and set aside to cool for about 5-10 minutes. In a large bowl, combine the broccoli slaw with the dressing and top with the cranberries. Add the murasaki sweet potatoes on top. Season with a dash of Everything Bagel Seasoning.

This easy salad can be with different variations. If you don’t want to use Murasaki sweet potatoes, regular sweet potato works as well as pumpkin or butternut squash. Some other ways to prepare Murasaki sweet potatoes is to roast them whole, blend them into a soup or make sweet potato fries. (Um, YUM!)

Ready for more DELICIOUS  and easy recipes?

Cheesy Butternut Squash and Black Bean Enchiladas

Sheet Pan Honey Salmon with Sweet Potatoes and Broccoli

Meet the creator: Kristina is always on the pursuit of life, brunch and balance. Join her as she shares her cooking adventures, health journey and passion for the kitchen. Subscribe to see what's cooking next!