Name: BBQ Ranch Sweet Potato Salad {Paleo, Whole30}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medjool date (softened in hot water if necessary); 1 tbsp water; 1/4 cup tomato paste; 3 Tbsp apple cider vinegar; 1 tsp spicy brown mustard; 1/4 cup + 2 Tbsp homemade mayo (or store bought Paleo Mayo like Primal Kitchen); 1 tsp garlic powder; 1 1/2 tsp onion powder; 1 tsp smoked paprika; 2 tsp dried chives (optional); Salt and black pepper (to taste); Dash cayenne pepper (optional); 3 med sweet potatoes (peeled and cut into 1/2-1” chunks); 1 Tbsp reserved turkey cooking fat or other liquid cooking fat; Generous pinch sea salt; Generous pinch black pepper; 1/4 tsp smoked paprika; 6 slices nitrate-free turkey bacon (cut into pieces); 1 red bell pepper (diced); 1 small onion (finely diced); 1 jalapeno pepper (seeded and minced); 3 Tbsp thinly sliced scallions

Description

BBQ Ranch Sweet Potato Salad brings together the vibrant flavors of summer in a healthy, satisfying dish. Featuring roasted sweet potatoes and a medley of fresh vegetables, this colorful salad is drizzled with a creamy, zesty BBQ ranch dressing that enhances every bite. Ideal for barbecues, potlucks, or as a nutritious side for family dinners, this salad is compliant with both Paleo and Whole30 diets. Its combination of flavors and textures makes it appealing even to picky eaters, ensuring it will be a hit at any gathering. Whip it up in just 15 minutes for a flavorful meal that’s as easy to prepare as it is delicious!

Ingredients

Scale

1 medjool date (softened in hot water if necessary)
1 tbsp water
1/4 cup tomato paste
3 Tbsp apple cider vinegar
1 tsp spicy brown mustard
1/4 cup + 2 Tbsp homemade mayo (or store bought Paleo Mayo like Primal Kitchen)
1 tsp garlic powder
1 1/2 tsp onion powder
1 tsp smoked paprika
2 tsp dried chives (optional)
Salt and black pepper (to taste)
Dash cayenne pepper (optional)
3 med sweet potatoes (peeled and cut into 1/2-1” chunks)
1 Tbsp reserved turkey cooking fat or other liquid cooking fat
Generous pinch sea salt
Generous pinch black pepper
1/4 tsp smoked paprika
6 slices nitrate-free turkey bacon (cut into pieces)
1 red bell pepper (diced)
1 small onion (finely diced)
1 jalapeno pepper (seeded and minced)
3 Tbsp thinly sliced scallions

Instructions

Preheat your oven to 400°F (200°C).
Place the chopped sweet potatoes on a baking sheet. Drizzle with reserved turkey cooking fat or another liquid cooking fat. Season with sea salt, black pepper, and smoked paprika. Toss until well-coated.
Roast in the preheated oven for about 25–30 minutes or until fork-tender and slightly caramelized. Stir halfway through roasting for even cooking.
While the sweet potatoes are roasting, cook the nitrate-free turkey bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
In a mixing bowl, combine softened medjool date, water, tomato paste, apple cider vinegar, spicy brown mustard, homemade mayo, garlic powder, onion powder, smoked paprika, chives (if using), salt, black pepper, and cayenne pepper. Whisk until smooth. Adjust seasoning to taste.
In a large serving bowl, add roasted sweet potatoes, cooked turkey bacon pieces, diced red bell pepper, finely diced onion, minced jalapeno pepper, and thinly sliced scallions. Pour the dressing over the salad. Toss gently to coat all ingredients evenly.
Serve this delicious BBQ Ranch Sweet Potato Salad warm or chill it in the refrigerator before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 6g
Sodium: 450mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 7g
Protein: 6g
Cholesterol: 15mg

Keywords: Feel free to substitute the turkey bacon with grilled chicken for a different protein source. Add seasonal veggies like zucchini or corn for extra flavor and nutrition.