Amazing Roasted Sweet Potato Salad in 40 Minutes
Enjoy this flavorful Roasted Sweet Potato Salad, perfect for a seasonal lunch. We focus on a bright vinaigrette and delicious mix-ins to make this dish special.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped pecans, toasted
- 1/2 cup dried cranberries
- 2 cups mixed greens
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
- Roast the sweet potatoes for 20-25 minutes until tender and lightly browned. Let them cool slightly.
- While potatoes roast, whisk together the apple cider vinegar, maple syrup, and Dijon mustard for the vinaigrette.
- Slowly drizzle in the 1/4 cup extra virgin olive oil while whisking constantly to emulsify the dressing.
- In a large bowl, combine the roasted sweet potatoes, toasted pecans, and dried cranberries.
- Pour most of the vinaigrette over the potato mixture and gently toss to coat.
- Add the mixed greens to the bowl and lightly toss everything together.
- Serve immediately and enjoy your lovely salad.
Notes
- You can roast the sweet potatoes ahead of time.
- Toast your pecans in a dry skillet for best flavor.
- Adjust the maple syrup in the dressing to your preferred sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg