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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
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Roasted Sweet Potato Salad is a vibrant, nutritious dish that balances natural sweetness, savory notes, and tangy flavors. Featuring caramelized sweet potatoes, fresh greens, crunchy nuts, and a simple dressing, this salad is perfect as a side or a light main. Easy to prepare and adaptable to dietary preferences, it brings color and wholesome goodness to any meal.

Ingredients

Scale

Vegetables and Greens

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 4 cups baby spinach or mixed greens
  • ½ red onion, diced

Cheese and Nuts

  • ½ cup crumbled feta cheese
  • ½ cup toasted walnuts or pecans

Fruits and Seeds

  • ¼ cup dried cranberries or pomegranate seeds

Dressing

  • 3 tablespoons olive oil (plus extra for roasting)
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Sweet Potatoes: Wash, peel, and cut the sweet potatoes into evenly sized 1-inch cubes. Toss them with olive oil, salt, and pepper until well coated. Spread on a baking tray in a single layer and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, turning halfway, until tender and caramelized.
  2. Make the Dressing: While the sweet potatoes roast, whisk together olive oil, apple cider vinegar or lemon juice, honey or maple syrup, salt, and pepper. Adjust the balance of acidity and sweetness to your preference.
  3. Assemble the Salad: Once the sweet potatoes have cooled slightly, place the greens in a large bowl. Add the roasted sweet potato cubes on top, then sprinkle the diced red onion, crumbled feta, toasted nuts, and dried cranberries or pomegranate seeds evenly over the salad.
  4. Dress and Toss: Drizzle the dressing over the salad ingredients, then gently toss to combine everything thoroughly without bruising the greens.
  5. Serve: Serve the salad at room temperature or chilled. Garnish as desired with fresh herbs, pumpkin seeds, or a sprinkle of smoked paprika for added flavor and presentation.

Notes

  • Cut sweet potatoes uniformly to ensure even roasting and caramelization.
  • Use high-quality olive oil for enhanced flavor in both roasting and dressing.
  • Toast walnuts or pecans in a dry pan over medium heat until fragrant and lightly browned, about 5-7 minutes.
  • Adjust honey or maple syrup in the dressing to your preferred balance of sweet and tangy flavors.
  • Add crunchy toppings like nuts or pomegranate seeds just before serving for best texture.
  • Leftover salad keeps well for up to 3 days in the fridge; store crunchy toppings separately.

Nutrition

Keywords: roasted sweet potato salad, healthy salad, gluten free salad, fall salad, sweet potato recipe, easy salad, vegetarian salad

Find it online: https://lillysplate.com/roasted-sweet-potato-salad/