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.
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
Instructions
- 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. - Prepare Dressing:
In a medium bowl, whisk together olive oil, lime juice, and maple syrup (or honey) until emulsified. Season with salt and pepper. - 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
