Sweet potatoes are a fantastic base for a delicious salad, and we've gathered 11 incredible no mayo recipes that are sure to please everyone at your table. Packed with flavor and wholesome ingredients, these salads are perfect for any occasion. Get ready to whip up some tasty, nutritious dishes that highlight the natural goodness of sweet potatoes without the mayo!
Thai-Inspired Sweet Potato Salad with Peanut Dressing
This Thai-inspired sweet potato salad is a delightful blend of flavors and textures. It features tender sweet potatoes tossed with fresh herbs and a creamy peanut dressing that packs a punch. The combination of sweet and savory makes this salad a refreshing side dish or a light meal.
Making this salad is simple and quick. With minimal prep and no mayo involved, it’s a perfect option for those looking to keep things light yet satisfying. Just roast the sweet potatoes, mix the dressing, and combine everything for a deliciously healthy meal!
Ingredients
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup roasted peanuts, chopped
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon spicy brown mustard
- 1 clove garlic, minced
- 1 tablespoon honey or agave syrup
- 1/4 cup water (adjust for desired consistency)
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender.
- While the sweet potatoes are roasting, prepare the peanut dressing. In a bowl, mix peanut butter, lime juice, spicy brown mustard, minced garlic, honey, and water until smooth.
- Once the sweet potatoes are done, allow them to cool slightly. In a large bowl, combine the roasted sweet potatoes, chopped cilantro, and peanuts.
- Drizzle the peanut dressing over the salad and gently toss to combine. Serve warm or at room temperature.
Sweet Potato and Black Bean Salad with Lime Dressing
This Sweet Potato and Black Bean Salad is a refreshing and satisfying dish that’s perfect for any occasion. The combination of roasted sweet potatoes and hearty black beans creates a delightful mix of flavors and textures. The lime dressing adds a zesty kick, making each bite vibrant and tasty.
Simple to make, this salad is not only visually appealing but also packed with nutrients. It’s an excellent choice for meal prep or as a side dish at gatherings. Enjoy it chilled or at room temperature for a delightful experience!
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Combine Ingredients: In a large bowl, mix the roasted sweet potatoes, black beans, red bell pepper, red onion, and cilantro. Pour the lime dressing over the salad and toss gently to combine.
- Serve: Let the salad sit for a few minutes to allow the flavors to meld, then enjoy it fresh!
Mediterranean Sweet Potato Salad with Chickpeas
This Mediterranean Sweet Potato Salad is a delightful blend of flavors and textures that brings a wholesome twist to your usual salad. The sweetness of roasted sweet potatoes pairs beautifully with hearty chickpeas, while fresh herbs and a squeeze of lemon add brightness. It's not only vibrant and tasty but also simple to prepare, making it a great option for a quick lunch or a side dish at gatherings.
Plus, this No Mayo salad is packed with nutrients, ensuring you get a satisfying meal without any of the heaviness that comes with traditional dressings. Perfect for warm weather, it’s sure to please a crowd!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the roasted sweet potatoes, chickpeas, cherry tomatoes, red onion, parsley, and mint.
- In a small bowl, whisk together the remaining olive oil and lemon juice. Pour over the salad and toss gently to combine.
- Adjust seasoning with salt and pepper if needed. Serve warm or at room temperature.
Sweet Potato Salad with Apples and Walnuts
This sweet potato salad is a delightful blend of flavors and textures. The natural sweetness of roasted sweet potatoes pairs beautifully with crunchy apples and walnuts, creating a refreshing dish that’s perfect for any occasion. It’s simple to make and is a great option for those looking for a no mayo salad that’s both satisfying and healthy.
The combination of earthy sweet potatoes, crisp apples, and nutty walnuts provides a balance of sweet and savory. Fresh herbs can brighten the flavor, making each bite a burst of freshness. This salad is not only tasty but also visually appealing with its vibrant colors. Serve it as a side dish or enjoy it as a light meal.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 medium apples, cored and chopped
- 1 cup walnuts, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Mix the Salad: In a large bowl, combine the roasted sweet potatoes, chopped apples, walnuts, and parsley.
- Dress the Salad: Drizzle with lemon juice and mix well to combine. Adjust seasoning with salt and pepper if needed.
- Serve: Enjoy the salad warm or at room temperature. It can also be refrigerated for later use, allowing the flavors to meld.
Roasted Sweet Potato Salad with Kale and Cranberries
This Roasted Sweet Potato Salad is a delightful mix of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy taste of kale and the tartness of cranberries. It’s a simple dish that’s both satisfying and refreshing, making it an excellent choice for a light lunch or a side dish for dinner.
Not only is this salad colorful and appealing, but it's also packed with nutrients. It’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully. Enjoy this no mayo salad that’s perfect for any occasion!
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups kale, chopped
- 1 cup dried cranberries
- 1/2 cup pine nuts, toasted
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes or until tender.
- While the sweet potatoes are roasting, prepare the kale by massaging it with a little olive oil to soften.
- In a large bowl, combine the roasted sweet potatoes, kale, dried cranberries, and toasted pine nuts.
- In a small bowl, whisk together the apple cider vinegar and honey. Drizzle this dressing over the salad and toss gently to combine.
- Serve warm or at room temperature, and enjoy your delicious no mayo sweet potato salad!
Spicy Sweet Potato Salad with Jalapenos
This spicy sweet potato salad packs a punch with its vibrant flavors and refreshing crunch. Combining roasted sweet potatoes with fresh jalapenos creates a delightful contrast, making every bite a treat. It’s simple to whip up, making it perfect for a quick lunch or a side at your next gathering.
The sweet and creamy texture of the potatoes pairs beautifully with the heat from the jalapenos, while a squeeze of lemon adds a zesty finish. Enjoy this no mayo salad for a healthy, satisfying dish that everyone will love!
Ingredients
- 3 medium sweet potatoes, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2-3 fresh jalapenos, sliced (adjust based on heat preference)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the roasted sweet potatoes, cherry tomatoes, red onion, jalapenos, and cilantro.
- Drizzle with lemon juice and toss gently to mix all the ingredients.
- Serve warm or at room temperature, and enjoy your spicy sweet potato salad!
Mediterranean Quinoa and Sweet Potato Salad
This Mediterranean Quinoa and Sweet Potato Salad is a vibrant mix of flavors and colors, making it a fantastic dish for any occasion. With its sweet potatoes, protein-packed quinoa, and zesty ingredients, it’s both satisfying and refreshing. Plus, it’s super easy to whip up!
The combination of roasted sweet potatoes and hearty quinoa, tossed with olives and fresh herbs, creates a salad that’s not only delicious but also nutritious. It’s perfect for a light lunch or as a side at your next gathering. Enjoy the bright flavors without any mayo, keeping it light and healthy!
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup black olives, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes or until tender.
- Cook the Quinoa: In a medium pot, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and let it cool.
- Combine the Ingredients: In a large bowl, mix the cooked quinoa, roasted sweet potatoes, black olives, cherry tomatoes, and parsley.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
- Serve: Enjoy immediately or chill in the fridge for 30 minutes before serving for a refreshing dish.
Herbed Sweet Potato Salad with Garlic and Lemon
This herbed sweet potato salad is a delightful mix of flavors that’s both refreshing and nourishing. With the sweetness of the potatoes, the zing of lemon, and the aromatic touch of garlic, it's a tasty dish that’s simple to whip up. Perfect for a quick lunch or a side at dinner, this no mayo salad is full of vibrant colors and flavors that will brighten your meal.
Making this salad is a breeze! You can easily prepare it ahead of time, making it a great option for meal prep or to serve at gatherings. The ingredients are wholesome, and the combination of herbs and garlic gives it an irresistible taste that everyone will love.
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook the Sweet Potatoes: In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 10-15 minutes. Drain and let them cool.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, black pepper, and cayenne pepper if using.
- Combine: In a large bowl, combine the cooled sweet potatoes with the dressing. Gently toss to coat the potatoes evenly.
- Add Herbs: Fold in the chopped parsley and cilantro, ensuring they're well mixed in.
- Serve: Taste and adjust seasoning if necessary. Serve cold or at room temperature.
Chipotle Sweet Potato Salad with Lime and Cilantro
This Chipotle Sweet Potato Salad is a delightful blend of flavors that's sure to impress. Sweet potatoes are roasted to perfection, bringing out their natural sweetness, while chipotle adds a smoky kick. The freshness of lime and cilantro brightens up the dish, making it a perfect side or a light meal.
Not only is this salad packed with flavor, but it’s also simple to make. You’ll love how easy it is to whip up this no mayo salad that’s both healthy and satisfying!
Ingredients
- 4 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon all-natural chipotle powder
- Salt and pepper, to taste
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup rennet-free cheese (like cottage or ricotta), optional
- 1/4 cup chopped red onion
Instructions
- Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potatoes with olive oil, smoked paprika, chipotle powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Once the sweet potatoes are cooked, let them cool for a few minutes. In a large bowl, combine the roasted sweet potatoes, lime juice, cilantro, red onion, and cheese (if using). Toss gently to combine.
- Serve warm or at room temperature, and enjoy your flavorful Chipotle Sweet Potato Salad!
Curried Sweet Potato Salad with Raisins and Almonds
This Curried Sweet Potato Salad is a delightful mix of warm spices, sweet raisins, and crunchy almonds. It’s a unique twist on the classic salad, providing a burst of flavors that will excite your taste buds. The combination of creamy sweet potatoes and the aromatic curry makes for a comforting dish that’s perfect for any occasion.
Not only is this salad delicious, but it’s also simple to make. With just a few ingredients, you can whip up a beautiful and vibrant salad that's sure to impress. Whether you serve it as a side or a light main dish, it fits perfectly in a healthy meal plan without any mayo!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 cup raisins
- 1/4 cup slivered almonds, toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Boil the Sweet Potatoes: In a pot of salted water, add the diced sweet potatoes and cook until tender, about 10-15 minutes. Drain and let cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, curry powder, cumin, coriander, salt, and pepper.
- Combine Ingredients: In a large bowl, mix the cooled sweet potatoes, raisins, and almonds. Pour the dressing over the salad and toss gently to combine.
- Garnish and Serve: Top with freshly chopped cilantro and serve chilled or at room temperature. Enjoy!
Sweet Potato Salad with Roasted Corn and Avocado
This Sweet Potato Salad with Roasted Corn and Avocado is a delightful and refreshing dish perfect for any occasion. The sweetness of the roasted sweet potatoes pairs perfectly with the juicy corn and creamy avocado, creating a vibrant salad that bursts with flavor. It’s not only simple to make, but it's also a no mayo salad, making it a healthier alternative that everyone will enjoy!
With just a few ingredients, you can whip up a colorful and nutritious salad that’s great for gatherings, picnics, or even a quick weeknight dinner. The combination of textures and tastes will surely impress your guests and keep you coming back for seconds.
Ingredients
- 2 medium sweet potatoes, diced
- 1 cup corn kernels, fresh or frozen
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- If using frozen corn, cook it according to package instructions. If using fresh corn, you can grill or sauté it for a few minutes until slightly charred.
- In a large bowl, combine the roasted sweet potatoes, corn, diced avocado, and chopped cilantro.
- Drizzle lime juice over the salad and gently toss to combine. Adjust seasoning with salt and pepper as needed.
- Serve the salad warm or at room temperature. Enjoy!
