Description
A vibrant and nutritious Roasted Sweet Potato Salad featuring caramelized sweet potatoes, mixed greens, dried cranberries, toasted nuts, and tangy feta cheese, all tossed in a homemade apple cider vinegar dressing. Perfect as a warm or chilled side or light meal.
Ingredients
Scale
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 promote even roasting.
- Roast the Sweet Potatoes: Toss the sweet potato cubes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika if using. Spread the potatoes evenly on the prepared baking sheet. Roast for 25-30 minutes, turning halfway through, until they 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 dressing is emulsified and smooth.
- Assemble the Salad: In a large salad bowl, place 4 cups of mixed greens. Top with the warm, roasted sweet potatoes, 1/2 cup dried cranberries, 1/4 cup toasted pecans or walnuts, 1/4 cup crumbled feta or goat cheese, and 1/4 thinly sliced red onion.
- Toss with Dressing: Drizzle the dressing over the salad and toss gently to evenly combine all ingredients without bruising the greens.
- Serve: Serve the salad immediately while the sweet potatoes are warm for a comforting dish, or allow it to cool slightly for a refreshing salad experience.
Notes
- Smoked paprika adds a subtle smoky flavor but can be omitted if unavailable.
- Use maple syrup instead of honey to make it vegan.
- Toast nuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be served warm, at room temperature, or chilled depending on preference.
