Description
This Roasted Sweet Potato Salad is a delightful blend of flavors and textures, perfect for any occasion. Roasted sweet potatoes paired with a tangy dressing, crunchy pecans, and sweet cranberries create a salad that is both satisfying and nutritious.
Ingredients
Scale
Sweet Potato Salad:
- 2 large sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion (finely chopped)
- 1/4 cup celery (diced)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans (toasted)
- 2 tablespoons chopped fresh parsley
Dressing:
- 2 tablespoons Greek yogurt or mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F.
- Roast Sweet Potatoes: Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
- Prepare Dressing: Whisk together yogurt/mayo, Dijon mustard, maple syrup, vinegar, salt, and pepper.
- Combine Ingredients: In a bowl, mix roasted sweet potatoes, red onion, celery, cranberries, pecans, and parsley.
- Add Dressing: Pour the dressing over the salad and toss gently to combine.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- Add crumbled feta or goat cheese for extra flavor.
- Perfect as a holiday side dish or for meal prep lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
