Roasted Sweet Potato Salad

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, with roasting sweet potatoes being the most time-consuming step.
• Flavorful: Combines sweet, savory, and tangy elements for a well-balanced taste.
• Versatile: Ideal as a side dish for holiday dinners or a standalone meal.
• Healthy: Packed with vitamins, fiber, and antioxidants from fresh ingredients.

Ingredients

• 1 pound sweet potatoes (about 2 medium), peeled and diced into 1-inch pieces
• 2 tablespoons olive oil
• ½ teaspoon salt
• 6 ounces baby spinach
• 1 small green apple, chopped
• 1 small red apple, chopped
• ⅓ cup toasted pecans
• ½ cup toasted pumpkin seeds
• ½ cup dried cranberries
• ½ cup feta cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil and salt. Spread them in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes until tender.
2. Prepare Dressing: In a medium bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons freshly squeezed lime juice, and 2 tablespoons maple syrup or honey until emulsified. Season with salt and pepper to taste.
3. Assemble Salad: In a large serving bowl, combine baby spinach, chopped apples, roasted sweet potatoes, toasted pecans, pumpkin seeds, dried cranberries, and feta cheese. Drizzle with dressing and toss gently to combine.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Variations

• Greens: Substitute spinach with arugula or kale for a different flavor profile.
• Nuts and Seeds: Use walnuts or sunflower seeds as alternatives to pecans and pumpkin seeds.
• Dried Fruits: Replace cranberries with dried cherries, figs, or blueberries.
• Cheese: Swap feta with goat cheese or blue cheese for a distinct taste.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: For best results, serve the salad at room temperature. If needed, gently warm the roasted sweet potatoes separately before adding to the salad to maintain texture.

FAQs

How can I make this salad vegan?

Omit the feta cheese or replace it with a plant-based alternative to make the salad vegan.

Can I prepare the components ahead of time?

Yes, roast the sweet potatoes and toast the nuts and seeds up to 2 days in advance. Store them separately and assemble the salad just before serving.

What type of apples work best in this salad?

A combination of sweet (e.g., Fuji, Gala) and tart (e.g., Granny Smith) apples adds a balanced flavor.

Is there a substitute for maple syrup in the dressing?

Honey can be used as a substitute for maple syrup in the dressing.

How can I add protein to this salad?

Incorporate grilled chicken, chickpeas, or quinoa to boost the protein content.

Can I use pre-cut sweet potatoes?

Yes, using pre-cut sweet potatoes can save time; ensure they are cut into uniform pieces for even roasting.

What other dressings pair well with this salad?

A balsamic vinaigrette or honey-mustard dressing would complement the flavors nicely.

How do I prevent the apples from browning?

Toss the chopped apples in a little lemon juice to slow down oxidation and prevent browning.

Can I serve this salad warm?

Yes, the salad can be served warm or at room temperature; warm roasted sweet potatoes add a comforting touch.

Is this salad suitable for meal prep?

Yes, keep the dressing separate and add it just before serving to maintain freshness.

Conclusion

This Roasted Sweet Potato Salad is a versatile and flavorful dish that brings together a medley of textures and tastes. Its quick preparation and wholesome ingredients make it a go-to recipe for both everyday meals and special occasions.

Roasted Sweet Potato Salad

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Roasted Sweet Potato Salad is a healthy, flavorful dish combining tender roasted sweet potatoes, fresh spinach, crisp apples, dried cranberries, toasted pecans, and creamy feta cheese, all drizzled with a zesty maple-lime dressing. This gluten-free, vegetarian salad is perfect for holiday meals, potlucks, or an easy, nutritious lunch.

 

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Ingredients

• Salad:
  • 1 pound sweet potatoes (about 2 medium), peeled and diced into 1-inch pieces
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 6 ounces baby spinach
  • 1 small green apple, chopped
  • 1 small red apple, chopped
  • ⅓ cup toasted pecans
  • ½ cup toasted pumpkin seeds
  • ½ cup dried cranberries
  • ½ cup feta cheese
• Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons maple syrup (or honey)
  • Salt and pepper, to taste

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Instructions

1. Roast Sweet Potatoes:
   Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil and salt. Spread in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
2. Prepare Dressing:
   In a medium bowl, whisk together olive oil, lime juice, and maple syrup (or honey) until emulsified. Season with salt and pepper.
3. Assemble Salad:
   In a large serving bowl, combine baby spinach, chopped apples, roasted sweet potatoes, toasted pecans, pumpkin seeds, dried cranberries, and feta cheese. Drizzle with dressing and toss gently to combine.

Notes

• To prevent browning, toss chopped apples in a bit of lemon juice before adding to the salad.
• Customize with alternative greens (arugula, kale) or nuts/seeds (walnuts, sunflower seeds).
• For a vegan option, replace feta with a plant-based cheese or omit entirely.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Roasting Tossing
• Cuisine: American