Description
A vibrant and hearty roasted sweet potato salad featuring caramelized sweet potatoes, mixed greens, tangy dressing, dried cranberries, toasted nuts, and creamy feta cheese. Perfect as a light meal or side dish, combining sweet, savory, and tangy flavors with a satisfying texture.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Salad
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/2 cup dried cranberries
- 1/4 cup pecans or walnuts, toasted
- 1/4 cup crumbled feta or goat cheese
- 1/4 red onion, thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, turning halfway through, until the potatoes are tender and caramelized.
- Prepare the Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until well combined.
- Assemble the Salad: In a large salad bowl, place the mixed greens. Top with roasted sweet potatoes, dried cranberries, toasted pecans or walnuts, crumbled feta or goat cheese, and thinly sliced red onion.
- Toss with Dressing: Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve: Serve immediately for a warm salad experience, or allow it to cool slightly for a refreshing dish with more balanced flavors.
Notes
- To toast nuts, spread pecans or walnuts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until fragrant.
- You can substitute maple syrup for honey to make the dressing vegan-friendly.
- For extra texture, add seeds like pumpkin or sunflower seeds.
- Salad can be prepared ahead by roasting sweet potatoes and making dressing; assemble just before serving to keep greens fresh.
- Adjust salt and pepper in dressing to taste.
