A Colourful Sweet Potato Salad for your Christmas Table

A Christmas Day barbeque is an Australian classic. This hearty, rainbow coloured salad is a perfect festive side dish or vegetarian alternative alongside the seafood or meat and a glass of chilled wine. Make this salad ahead of time and brighten up the Christmas table with delicious zesty flavours, crunchy textures, and a kick of spice.

We styled our Christmas table with the block printed Fleur Tablecloth and Napkins for a cheerful and festive look!

Serves 6 to 8 as a side

Ingredients for the Spicy Red Onions

2 Tbsp olive oil
1 medium red onion, sliced
Salt
1 tsp red chilli powder

1 tsp finely grated lime zest
1/4 cup fresh lime juice
2 tsp honey

Ingredients for the Salad

1 cup blanched hazelnuts
1.5kg sweet potato, peeled and chopped into bite size pieces

1/4 cup plus 2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1kg feta, crumbled

Directions for the Spicy Onions

These can be made up to 3 days ahead. Heat olive oil in a large frying pan over medium-high heat. Cook the onion, stirring often, until lightly charred and softened but not falling apart, 5 to 7 minutes, seasoning lightly with salt. Add the chilli and toss to combine. Remove the pan from heat and mix in the lime juice and honey. Let cool, then mix in the lime zest. Taste and adjust seasonings. Cover and chill, then bring up to room temperature to serve.

Directions for the Salad

Heat the oven to 180°C. Toast the hazelnuts on a baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool, then coarsely chop.

Increase oven temperature to 200°C. Toss the sweet potato and 1/4 cup olive oil in a medium bowl, then season with salt and pepper. Divide between baking sheets (don’t wash the bowl). Roast, undisturbed, until tender, 20 – 30 minutes.

Return the sweet potato to the bowl, then add hazelnuts, parsley, and spicy onions, and toss to combine. Transfer the sweet potato salad to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons of olive oil.

The sweet potato can be roasted up to 3 days ahead and stored in the fridge, but add herbs, cheese and hazelnuts on the day of serving.

Recipe adapted slightly from bon appétit.