Description
This Roasted Sweet Potato Salad combines tender, golden roasted sweet potatoes with a medley of fresh vegetables, dried cranberries, and toasted pecans, all tossed in a creamy, tangy dressing. Perfect as a hearty side dish or a light meal, this salad offers a delightful balance of flavors and textures, making it a fantastic addition to any holiday table or weekly meal prep.
Ingredients
Scale
Salad Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans, toasted
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 2 tablespoons Greek yogurt or mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat and roast sweet potatoes: Preheat your oven to 400°F. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, flipping them halfway through cooking, until tender and golden brown. Remove from the oven and let cool slightly.
- Prepare the dressing: In a small bowl, whisk together the Greek yogurt or mayo, Dijon mustard, maple syrup or honey, apple cider vinegar, and a pinch of salt and pepper until the mixture is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, combine the roasted sweet potatoes, finely chopped red onion, diced celery, dried cranberries, toasted pecans, and chopped fresh parsley.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the sweet potatoes and other components are evenly coated with the dressing.
- Serve: Serve the salad warm, at room temperature, or chilled according to your preference. It makes a delicious holiday side or a nutritious meal prep option.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Add crumbled feta or goat cheese for a creamy, tangy twist.
- Perfect as a holiday side dish or a healthy lunch option.
