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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
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A vibrant and healthy Roasted Sweet Potato Salad combining caramelized sweet potatoes, fresh greens, tangy feta, crunchy nuts, and a balanced sweet and acidic dressing, perfect as a main dish, side, or light dinner.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and diced into even-sized cubes
  • 1/2 cup red onion, diced
  • 3 cups baby spinach or arugula
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup toasted pecans or walnuts
  • 1/4 cup dried cranberries or pomegranate seeds

Dressing

  • 3 tablespoons olive oil (plus extra for roasting)
  • 1 tablespoon lemon juice or balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Prepare and roast the sweet potatoes: Peel and dice the sweet potatoes into even-sized cubes. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast at 425°F (220°C) for 25-30 minutes until fork-tender and lightly caramelized, stirring halfway through for even cooking.
  2. Toast the nuts: While the sweet potatoes roast, toast the pecans or walnuts in a dry skillet over medium heat until fragrant and lightly browned. Watch carefully to avoid burning.
  3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, honey or maple syrup, salt, and pepper until well combined and emulsified. Adjust acidity and sweetness as desired.
  4. Assemble the salad: In a large bowl, combine baby spinach or arugula, roasted sweet potatoes, toasted nuts, diced red onion, feta cheese, and dried cranberries or pomegranate seeds. Drizzle the dressing over and toss gently to coat all ingredients evenly.
  5. Serve and enjoy: Serve immediately for the freshest texture or chill briefly to allow flavors to meld before serving.

Notes

  • Cut sweet potatoes into uniform cubes to ensure even roasting.
  • Spread sweet potatoes in a single layer to avoid steaming and get crispy edges.
  • Add greens just before serving to keep them fresh and crisp.
  • Toss gently with dressing to prevent bruising delicate ingredients like spinach and feta.
  • Include crunchy nuts or seeds for textural contrast with the soft roasted potatoes.
  • Store leftovers refrigerated for up to 2 days; keep dressing separate for best freshness.
  • Freeze only the roasted sweet potatoes (up to 3 months); do not freeze assembled salad.
  • Reheat roasted sweet potatoes gently before serving, avoiding microwaving with greens or cheese.

Nutrition

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

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