Sweet Potato Salad
This delicious Sweet Potato Salad combines roasted sweet potatoes with dried cranberries, pecans, and a maple-mustard dressing. Perfect for lunch or dinner.
Equipment
- oven
- large, rimmed baking sheet
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- whisk
Ingredients
Main Salad
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 stalks celery, finely chopped
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/3 cup dried cranberries
- 1/4 cup roasted pecans, roughly chopped
Instructions
- Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated.
- Roast the sweet potatoes for 25-30 minutes, stirring once halfway through, until they are tender and the edges are lightly browned and caramelized. Remove from the oven and let them cool for 15 minutes.
- In a large serving bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and maple syrup to create the dressing.
- Add the roasted and cooled sweet potatoes to the bowl with the dressing, along with the chopped celery, diced red onion, and dried cranberries. Gently toss everything together until the ingredients are evenly distributed and coated in the dressing.
- Just before serving, fold in the chopped fresh parsley and roasted pecans.
Notes
The salad is best served slightly warm or at room temperature.