Sweet Potato Salad with Mango, Red Onion, and Calamansi Vinaigrette.

If you’re looking for a vibrant, healthy salad that celebrates Filipino flavors, this Sweet Potato Salad with Mango, Red Onion, and Calamansi Vinaigrette is a must-try. Featuring Baligya Store’s Orange Kalim-aw sweet potatoes, this dish is a colorful medley of sweet, tangy, and savory, perfect as a light lunch, side, or potluck favorite.

Why This Salad Works

• Tropical & Refreshing: The combination of sweet mango, creamy sweet potato, and zesty calamansi vinaigrette is both refreshing and satisfying.

• Nutrient-Packed: Orange Kalim-aw is rich in beta-carotene and fiber; mango adds vitamins A and C, while red onion brings antioxidants and crunch.

• Naturally Gluten-Free & Vegan: Perfect for most diets, and easy to adapt with protein add-ons like grilled chicken or tofu.

• Showcases Local Produce: Uses Filipino-grown sweet potatoes, calamansi, and mango for a true taste of home.
  

Ingredients

• 2 large Orange Kalim-aw sweet potatoes, peeled and cubed

• 1 ripe mango, diced

• 1/2 small red onion, thinly sliced

• 2 cups mixed greens (arugula, lettuce, or pechay)

• 2 tbsp chopped toasted cashews or peanuts (optional)

• Pinch of Zambales sea salt
  

For the Calamansi Vinaigrette:

• 3 tbsp fresh calamansi juice (about 6–8 calamansi)

• 2 tbsp olive oil or coconut oil

• 1 tbsp honey or brown sugar

• 1 tsp Dijon mustard (optional, for creaminess)

• 1/2 tsp salt

• Black pepper to taste
  

How to Make Sweet Potato Salad with Mango, Red Onion, and Calamansi Vinaigrette

1. Roast the Sweet Potatoes:

   Toss cubed sweet potatoes with a bit of oil and salt. Roast at 200°C (390°F) for 20–25 minutes until tender and lightly caramelized. Let cool.

2. Make the Vinaigrette:

   Whisk together calamansi juice, oil, honey, mustard, salt, and pepper until emulsified.

3. Assemble the Salad:

   In a large bowl, combine roasted sweet potatoes, diced mango, red onion, and greens. Drizzle with calamansi vinaigrette and toss gently to coat.

4. Finish and Serve:

   Top with toasted nuts for crunch. Serve immediately as a refreshing main or side.
   

Tips & Variations

• Add Protein: Top with grilled chicken, shrimp, or tofu for a more filling meal.

• Swap the Greens: Use whatever leafy greens you have—kangkong, spinach, or microgreens work well.

• No Calamansi? Substitute with lemon or lime juice, but the local citrus gives a unique, aromatic kick.

• Make Ahead: Roast sweet potatoes and prep vinaigrette in advance; assemble just before serving.
  

Why Use Orange Kalim-aw?

Baligya Store’s Orange Kalim-aw sweet potatoes are locally sourced from Mindanao, prized for their creamy texture and natural sweetness. They’re the perfect base for this salad, bringing both nutrition and Filipino flavor to your table.

Where to Buy Orange Kalim-aw

Order fresh Orange Kalim-aw sweet potatoes from baligya.store or message us on Facebook or Instagram for fast Metro Manila delivery.

This Sweet Potato Salad with Mango, Red Onion, and Calamansi Vinaigrette is a celebration of color, nutrition, and local produce. Try it for your next meal and bring a taste of the tropics to your table. For more recipes and local food inspiration, follow our blog and social channels.