Sweet potato salad with buttermilk dressing
Savor the delicious blend of flavors in this Sweet Potato Salad with Buttermilk Dressing. This delightful recipe combines roasted sweet potatoes, crunchy pecans, smoky bacon, and fresh lettuce, all topped with a creamy, tangy buttermilk dressing enhanced with chives, honey, and mustard. Perfect for a healthy lunch or a light dinner, this salad is a nutritious and tasty treat that will impress your taste buds and guests alike.
Cook time 30 min
Prep time 15 min
Ingredients:
1.50 sweet potatos2 tsp olive oil
1/2 cup pecans
1 tbsp honey
4 bacon strips
1/3 cup buttermilk
1 tbsp mayonnaise
2 tbsp chives
2 tsp mustard
4 cups lettuce
Sweet potato salad with buttermilk dressing is a delightful dish that combines the natural sweetness of roasted sweet potatoes with the rich, tangy flavors of a buttermilk dressing. The addition of crispy bacon, crunchy pecans, and fresh lettuce makes this salad both satisfying and nutritious. Perfect for a light lunch or a delicious side dish, this recipe brings together simple ingredients in a harmony of tastes and textures.
Instructions:
- Preheat the oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet.
- Drizzle the sweet potatoes with 2 tsp of olive oil, and toss to coat evenly.
- Roast in the preheated oven for about 20-25 minutes, until the sweet potatoes are tender and slightly caramelized. Stir halfway through to ensure even cooking.
- Remove from the oven and let them cool to room temperature.
- While the potatoes are roasting, heat a dry skillet over medium heat.
- Add the pecans and toast them lightly, stirring frequently, for about 3-4 minutes.
- Drizzle 1 tbsp of honey over the pecans, and stir to coat them evenly.
- Continue to cook for another 2-3 minutes until the pecans are caramelized. Transfer them to a piece of parchment paper to cool.
- In the same skillet, cook the bacon strips over medium heat until crispy, about 6-8 minutes.
- Transfer the bacon to a paper towel-lined plate to drain excess oil.
- Once cooled, chop the bacon into bite-sized pieces.
- In a small mixing bowl, combine 1/3 cup of buttermilk, 1 tbsp of mayonnaise, 2 tbsp of finely chopped chives, and 2 tsp of mustard.
- Whisk together until well combined. Season with salt and pepper to taste, if desired.
- In a large salad bowl, combine the roasted sweet potatoes, caramelized pecans, chopped bacon, and 4 cups of roughly chopped lettuce.
- Drizzle the buttermilk dressing over the salad.
- Gently toss the salad to ensure all ingredients are coated with the dressing.
- Serve the sweet potato salad immediately for the best flavors and textures.
Tips:
- When roasting the sweet potatoes, make sure they are evenly coated in olive oil for a uniform roast.
- Watch the pecans closely while toasting to avoid burning, as they can turn bitter if overdone.
- For a healthier option, you can use turkey bacon instead of regular bacon.
- If you're preparing the salad in advance, keep the dressing separate and mix it in just before serving to maintain the crispness of the lettuce.
- Feel free to customize the salad with your favorite greens or add-ins like crumbled feta cheese or sliced radishes for extra flavor.
This sweet potato salad with buttermilk dressing is more than just a side dish—it's a burst of flavors and textures that can easily stand alone as a satisfying meal. With the creamy buttermilk dressing, the crunch from the pecans and bacon, and the fresh crispness of the lettuce, every bite is a delight. Follow these steps and tips to create a salad that's not only delicious but also visually appealing and nutritious.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 8g
Carbohydrates 15g
Fiber 3.31g
Sugar 4.36g
Fat 16g
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