Description
A vibrant and nutritious roasted sweet potato salad featuring caramelized sweet potato cubes, mixed greens, tangy dried cranberries, toasted nuts, and crumbled feta, tossed in a honey-Dijon vinaigrette. Perfect as a warm or chilled side dish or light meal, combining earthy, sweet, and tangy flavors with a satisfying crunch.
Ingredients
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 prevent sticking and make cleanup easier.
- Roast the Sweet Potatoes: Toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Spread them evenly on the prepared baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the potatoes are tender and caramelized on the edges.
- 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 the ingredients are emulsified and the dressing is well combined.
- Assemble the Salad: In a large salad bowl, place 4 cups of mixed greens. Add the roasted sweet potatoes on top, followed by 1/2 cup dried cranberries, 1/4 cup toasted pecans or walnuts, 1/4 cup crumbled feta or goat cheese, and the thinly sliced 1/4 red onion.
- Toss with Dressing: Drizzle the prepared vinaigrette evenly over the salad and toss gently to coat all the ingredients with the dressing without bruising the greens.
- Serve: Serve the salad immediately while the sweet potatoes are still warm for a comforting dish, or allow it to cool slightly for a salad with refreshing flavors. Enjoy as a nutritious light meal or side dish.
Notes
- You can substitute dried cranberries with raisins or chopped dried apricots for a different fruity flavor.
- Use either pecans or walnuts based on personal preference; toasting the nuts enhances their flavor and crunch.
- Smoked paprika is optional but adds a nice smoky depth to the roasted sweet potatoes.
- This salad can be served warm, at room temperature, or chilled depending on your preference.
- To make the salad vegan, substitute honey with maple syrup and use vegan cheese or omit the cheese.
- Leftovers can be stored separately with dressing for up to 2 days; add dressing just before serving to keep greens fresh.
