Sweet Potato Salad
Sweet potato salad is a vibrant and nutritious dish that perfectly balances the earthy sweetness of roasted sweet potatoes with the crunchy texture of toasted seeds. This versatile salad can shine as an appetizer, a side dish, or even a light lunch option. With its colorful presentation and delightful flavors, it’s ideal for gatherings or a quick meal at home. Packed with essential vitamins and minerals from fresh ingredients like arugula and cranberries, this sweet potato salad is not only visually appealing but also a wholesome choice for health-conscious eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ pounds sweet potatoes, peeled and cut into 1-inch pieces
- ½ tablespoon extra virgin olive oil
- 3 tablespoons mixed seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- 5 cups arugula or baby spinach
- ½ red onion, thinly sliced
- 3 ounces feta cheese, crumbled (or alternative)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil and salt on a baking tray. Roast for about 30 minutes until fork-tender.
- In a pan over low heat, toast seeds and cranberries in olive oil for about two minutes until fragrant. Set aside to cool.
- Whisk together dressing ingredients in a mixing bowl until smooth.
- On a large platter, arrange arugula and top with roasted sweet potatoes, sliced onion, feta cheese, toasted seeds, and cranberries. Drizzle half the dressing over the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://easycookingforall.com/sweet-potato-salad/