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Savory Roasted Sweet Potato Salad
This Savory Roasted Sweet Potato Salad is not just a side dish; it's a delightful celebration of flavors and textures. The naturally sweet and creamy roasted sweet potatoes are beautifully balanced with the crunch of toasted pecans and the tartness of dried cranberries. With a zingy dressing made from honey, Dijon mustard, and apple cider vinegar, every bite is an explosion of taste. Perfect for any gathering or as a refreshing lunch, this salad is a nutritious powerhouse that will leave you feeling satisfied and happy. Sweet potatoes, a staple in many cultures, have been enjoyed for thousands of years and are packed with vitamins and minerals.
Servings: 6
Ingredients
- Sweet potatoes
- 2 large, peeled and cubed
- Olive oil
- 3 tablespoons, divided
- Salt
- to taste
- Pepper
- to taste
- Dijon mustard
- 1 tablespoon
- Honey
- 1 tablespoon
- Apple cider vinegar
- 2 tablespoons
- Toasted pecans
- 1/2 cup, chopped
- Dried cranberries
- 1/2 cup
- Fresh parsley
- 1/4 cup, chopped
- Red onion
- 1/2 small, finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil, ensuring they are evenly coated. Season with salt and pepper to taste.
- Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- In a large mixing bowl, combine the roasted sweet potatoes, chopped red onion, fresh parsley, dried cranberries, and toasted pecans.
- In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the sweet potato mixture and gently toss to ensure everything is evenly coated.
- Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled or at room temperature and enjoy the explosion of flavors!
Dietary Information
Servings: 6 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 250 • Fat: 12g • Carbs: 34g • Protein: 4g • Sodium: 150mg • Sugar: 9g
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