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Roasted sweet potato salad

Roasted sweet potato salad

Vicki Siefers


  • 2 cups diced sweet potatoes, roasted

  • 2 Tbsp minced onion

  • ¼ cup toasted pecan pieces

  • 1 apple diced

  • Arugula or any greens available, enough for 4 servings


  • ⅛ cup olive oil

  • 3 Tbsp apple cider vinegar

  • 1 Tbsp Maple syrup

  • 1 tsp Dijon mustard

4 servings


Toss the diced sweet potatoes in 2 Tbsp. olive oil, place in a single layer on a pan lined with parchment paper and roast at 400 degrees for 20 minutes or until done. 

Alternately, skip the oil and roast in an air fryer for 20 minutes at 370 degrees. 

Place the greens on a dish and scatter the sweet potatoes on top. 

Add the pecans, onions and apples, and toss with the dressing.

If you would like to add some protein to this salad, add some tempeh (I like the bacon flavored kind found in Hy-Vee). Just brown the tempeh lightly in some oil, dice and add to the salad. Or take plain flax tempeh, marinate in Braggs Liquid Aminos (a gluten-free product with the flavor of soy sauce and slightly less salt) and brown in a pan, adding some of the marinade to simmer.

It is made with roasted sweet potatoes, arugula, apple pieces and tossed in a tangy Dijon dressing. After removing the mushroom bourguignon from the oven to be simmered, turn the oven up to 400 degrees and pop in the sweet potatoes.


Being stuck at home during the pandemic had me craving comfort foods.

And what could be more comforting than a plate of vegan bourguignon over mashed potatoes? This recipe is adapted from, a site with many vegetarian and vegan recipes.

The recipe works well in an oven-safe casserole dish like La Creuset cast iron, but a regular dish would also work. The savory sauce is made with red wine, tomato paste and vegetable broth.

By keeping the amount of oil minimal, it is also very low in fat, which is something I try to strive for in a healthy diet. Having received a stent in my heart eight years ago, I have eliminated all meats from my diet because of the high saturated fat content, which can cause coronary artery disease.

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