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Roasted Sweet Potato and Mint Salad with Vietnamese Dressing

A delightful combination of roasted sweet potatoes, fresh mint, and vibrant Vietnamese dressing, perfect as a light meal or side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Vietnamese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 kg sweet potato, coarsely chopped into 3-4cm pieces
  • 2 tbsp olive oil
  • to taste sea salt
  • 4 cups rocket leaves (arugula)
  • ½ bottle Marion’s Kitchen Vietnamese Style Tangy Dressing
  • 1 red onion, thinly sliced
  • ⅔ cup fresh mint leaves, torn
  • ¼ cup chopped roasted peanuts

Method
 

Preparation
  1. Preheat your oven to 200°C/390°F.
  2. In a large baking dish, place the chopped sweet potatoes. Drizzle with olive oil and sprinkle with sea salt.
  3. Roast the sweet potatoes for about 40 minutes, turning them halfway through.
  4. While the sweet potatoes roast, arrange the rocket leaves on a large serving platter.
  5. Drizzle a small amount of Vietnamese dressing over the rocket to add flavor.
  6. Slice the red onion finely and tear the fresh mint leaves.
Assembly
  1. Once the sweet potatoes are done, allow them to cool slightly.
  2. In a mixing bowl, combine roasted sweet potatoes, red onion, and torn mint leaves. Toss gently.
  3. Arrange the sweet potato mixture on the rocket leaves on the serving platter.
  4. Drizzle more Vietnamese dressing on top and sprinkle with chopped roasted peanuts.

Notes

For an extra kick, add cayenne pepper or chili flakes when roasting the sweet potatoes. This salad is best served fresh, and the dressing should be added just before serving to avoid sogginess.