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Salads have long been celebrated for their versatility and nutritional value, making them a staple in many cuisines around the world. They can be quick and easy to prepare or elaborate and festive, suitable for any occasion. One such delightful variation is the Roasted Sweet Potato Corn Salad Delight. This dish brings together an array of vibrant colors and textures that tantalize the palate while nourishing the body.

Roasted Sweet Potato Corn Salad

Discover the perfect blend of flavors with this Roasted Sweet Potato Corn Salad Delight! Bursting with vibrant ingredients like creamy sweet potatoes, crunchy corn, and rich avocado, this nutritious salad is a feast for both the eyes and the palate. Ideal for casual lunches, picnics, or festive gatherings, it offers a delightful combination of textures and tastes that will impress your guests. Easy to prepare and packed with health benefits, it’s a dish everyone will love!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup corn kernels (fresh off the cob, frozen, or canned, drained)

1 red bell pepper, diced into small pieces

1/2 red onion, finely chopped

1/2 cup cherry tomatoes, sliced in half

1 ripe avocado, diced

1/4 cup fresh cilantro, finely chopped

3 tablespoons olive oil, divided

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Juice of 1 lime, fresh

1/4 cup crumbled feta cheese (optional, for a tangy finish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to get it ready for roasting the sweet potatoes.

    Roast the Sweet Potatoes: In a large mixing bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and black pepper until they are evenly coated. Spread the seasoned sweet potatoes out in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, until they become tender and caramelized, stirring halfway through for even cooking.

      Prepare the Corn: If you are using fresh corn, you can roast it on the grill or a grill pan alongside the sweet potatoes for about 5-7 minutes, until slightly charred. If you're using frozen corn, just thaw it, and for canned corn, ensure it's drained.

        Combine the Vegetables: In a large mixing bowl, combine the roasted sweet potatoes, corn kernels, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and diced avocado gently mixing to avoid mashing the avocado.

          Dress the Salad: In a small bowl, whisk together the remaining tablespoon of olive oil, fresh lime juice, and a pinch of salt and black pepper. Drizzle this zingy dressing over the salad mixture and toss gently to combine all ingredients without breaking them apart.

            Add the Finishing Touches: Sprinkle the chopped cilantro and crumbled feta cheese over the salad, if you like a creamy and tangy contrast. Toss everything together lightly to distribute the toppings evenly.

              Serve: Transfer your vibrant salad to a serving bowl or a large platter. This delightful salad can be enjoyed warm, at room temperature, or chilled, making it a versatile dish for every occasion.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4-6

                  Presentation Tips: To elevate the presentation, serve the salad on a large white platter, allowing the colorful ingredients to pop. Garnish with a few extra sprigs of cilantro and/or a lime wedge on the side for added freshness and visual appeal. Enjoy!