Is this sweet potato salad whole30?

To make this recipe whole30, use raw pecans instead of seasoned, and omit the honey from the dressing.

Can this recipe be served warm?

Yes, you can serve this salad warm or cold.

Can I make this ahead of time?

You can prep all of the ingredients and the dressing ahead of time, but I don't recommend putting it all together until you're ready to serve it. Although leftovers do taste good, they don't look as pretty as the freshly made salad.

Can I make this sweet potato salad vegan?

Yes! Simply use raw pecans and swap the honey in the dressing for maple syrup.

Japanese Sweet Potato Salad (Paleo)

Description

This healthy Japanese sweet potato salad is made with roasted Japanese sweet potatoes, fresh herbs, seasoned pecans and topped with a homemade honey mustard dressing.

Ingredients

Scale

Salad

4 cups cubed, Japanese sweet potato (one extra large or two medium sized)
1 Tbsp olive oil
1/2 tsp salt
1/2 cup rounded, spicy honey roasted pecans (or raw pecans)
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/3 cup thinly sliced spring onions (or any onion variety)
1/4 cup sprouted pumpkin seeds

Dressing

2 Tbsp olive oil
2 Tbsp spicy brown mustard (or Dijon)
1 Tbsp fresh lemon juice
1/2 Tbsp raw honey
1/4 tsp granulated garlic

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Instructions

Wash your sweet potato and cut off the ends. Then use a sharp knife to cut the sweet potato into bite sized cubes.
Place the sweet potato cubes into a large mixing bowl and coat them with olive oil and salt. Then transfer them to the wire air fryer basket. Spread them out so that none of the potatoes are overlapping.
Place the sweet potatoes in the bottom rack of the Cuisinart air fryer and cook at 400 degrees for 20-25 minutes. When done, the sweet potatoes should be golden brown and crisp.
Let the sweet potatoes cool while you prep the rest of the ingredients and the dressing.
For the dressing, combine all dressing ingredients in a small jar. Then shake vigorously until well mixed.
Place the sweet potatoes in a large mixing bowl, then add in the remaining salad ingredients. Drizzle the dressing on top and mix it all together using salad tongs or two large spoons.
Transfer the salad to a nice serving bowl to serve. You can top it with additional pecans, pumpkin seeds and parsley for a more finished look.
Place leftovers in an airtight container and keep in the fridge. This salad is best eaten within 3-4 days.

Notes

You may cook the sweet potatoes by whatever method you prefer, but I cooked mine in my Cuisinart air fryer. Therefore, instructions will be based off of this method of cooking.