Description
This Roasted Sweet Potato & Cranberry Salad is a delightful medley of warm, tender sweet potatoes and tart cranberries, creating a perfect balance of flavors. The creamy dressing adds a rich texture, while the crunch of toasted pecans provides a satisfying contrast, making each bite a sensory experience.
Ingredients
Scale
- Salad Base:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup fresh cranberries
- 4 cups mixed greens (spinach, arugula, and kale)
- 1/2 cup red onion, thinly sliced
- Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Toppings:
- 1/2 cup pecans, toasted
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
- While the sweet potatoes are roasting, prepare the dressing by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
- In a large salad bowl, combine the mixed greens, sliced red onion, and fresh cranberries.
- Once the sweet potatoes are done, let them cool slightly before adding them to the salad bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Top with toasted pecans and feta cheese, if using, before serving.
Notes
- This salad can be made ahead by roasting the sweet potatoes and preparing the dressing in advance. Store them separately in the refrigerator for up to 3 days.
- Leftover salad can be stored in an airtight container for up to 2 days, but the greens may wilt.
- For a vegan option, omit the honey and feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: salad
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 320
- Sugar: 12 grams
- Sodium: 150 milligrams
- Fat: 18 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 5 milligrams
Keywords: Roasted Sweet Potato & Cranberry Salad, healthy salad, fall salad, vegetarian recipes, sweet potato recipes, cranberry salad, holiday salad, easy salad recipes, roasted vegetables, mixed greens salad, seasonal ingredients, nutritious salad