Sweet Potato Salad
Sweet potato salad is a delightful and nutritious dish that perfectly balances the natural sweetness of roasted sweet potatoes with crunchy seeds and a zesty dressing. Ideal for any occasion, this vibrant salad not only tantalizes the taste buds but also packs a healthy punch with vitamins A and C. Whether it’s served as an appetizer, side dish, or light lunch, this versatile recipe is sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ pounds sweet potatoes, peeled and cubed
- ½ tablespoon extra virgin olive oil
- 3 tablespoons mixed seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- ½ red onion, thinly sliced
- 5 cups arugula (or baby spinach)
- 3 ounces feta cheese, crumbled
- 3 tablespoons extra virgin olive oil (for dressing)
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes in olive oil and salt on a baking tray. Roast for about 30 minutes until tender.
- In a pan over low heat, toast the seeds with dried cranberries for about two minutes. Set aside to cool.
- Whisk together dressing ingredients in a bowl until well combined.
- Arrange arugula on a large platter, topping with roasted sweet potatoes, sliced onion, crumbled feta, toasted seeds, and cranberries. Drizzle half of the dressing over the top.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Find it online: https://recipesbypenelope.com/sweet-potato-salad/