Description
This Roasted Sweet Potato Salad is a hearty and flavorful dish packed with roasted sweet potatoes, fresh greens, crunchy nuts, and a tangy vinaigrette. Perfect as a side dish or a light meal, this salad is a delightful blend of sweet, savory, and zesty flavors, ideal for any season.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon (optional)
- Salt and pepper, to taste
- 4 cups mixed greens (e.g., arugula, spinach, or kale)
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese (or goat cheese)
- 1/4 cup pecans or walnuts, toasted
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, smoked paprika, cinnamon (if using), salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
- Assemble the Salad:
- In a large bowl, combine the roasted sweet potatoes, mixed greens, dried cranberries, crumbled feta cheese, and toasted pecans.
- Dress and Serve:
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately, garnished with extra pecans or cranberries if desired.
Notes
- Protein Addition: Add grilled chicken, quinoa, or chickpeas for a protein boost.
- Vegan Option: Omit the cheese or use a dairy-free alternative, and substitute honey with maple syrup.
- Storage: Store leftover salad and dressing separately in the refrigerator for up to 2 days. Reheat sweet potatoes before serving.
- Customizable: Swap pecans for sunflower seeds or cranberries for pomegranate seeds to switch up flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Main Course
- Method: Roasting
- Cuisine: American