Description
This Roasted Sweet Potato Salad is a vibrant and hearty dish perfect for a nutritious lunch or light dinner. Tender, caramelized sweet potato cubes combine with fresh mixed greens, dried cranberries, toasted nuts, and creamy feta, all tossed in a tangy, sweet apple cider vinaigrette. Its warm, earthy flavors and varied textures make it a delightful and satisfying salad.
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 Base
- 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 sweet potato cubes with olive oil, salt, pepper, and smoked paprika if you choose to use it. Spread the sweet potatoes evenly on the baking sheet and roast for 25-30 minutes, turning them halfway through cooking to ensure they caramelize evenly and become tender.
- Prepare the Dressing: While the sweet potatoes roast, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, and a pinch of salt and pepper in a small bowl until the dressing is smooth and well combined.
- Assemble the Salad: In a large salad bowl, add the mixed greens as the base. Top with the warm roasted sweet potatoes, dried cranberries, toasted pecans or walnuts, crumbled feta or goat cheese, and thinly sliced red onion.
- Toss with Dressing: Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly without bruising the greens.
- Serve: Serve the salad immediately to enjoy it warm, or allow it to cool slightly for a delicious, refreshing variation.
Notes
- For a vegan option, substitute honey with maple syrup and use a plant-based cheese or omit the cheese.
- To toast nuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and golden, about 4-5 minutes.
- You can prepare the dressing ahead of time and refrigerate it; just whisk again before tossing with salad.
- This salad is best served the day it’s made to maintain the texture of the greens and sweetness of the roasted sweet potatoes.
- Feel free to add protein such as grilled chicken or chickpeas for a more filling meal.
