Sweet Potato Salad
Sweet potato salad is a vibrant and nutritious dish that brings together the natural sweetness of roasted sweet potatoes and the crunch of toasted seeds. This delightful recipe is perfect for any occasion, whether you’re hosting a family gathering or looking for a quick, healthy lunch. With its rich flavors and colorful presentation, this salad is not only satisfying but also packed with vitamins and minerals. Customize it to your taste with your favorite greens or additional toppings for an added twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ pounds sweet potatoes
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 3 tablespoons seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- ½ red onion (thinly sliced)
- 5 cups arugula
- 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
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper (or red pepper flakes)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop sweet potatoes into 1-inch cubes. Toss with olive oil and salt on a baking tray.
- Roast in the oven for about 30 minutes until fork-tender.
- In a pan over low heat, toast the seeds and cranberries with olive oil for about 2 minutes.
- Whisk together dressing ingredients in a mixing bowl.
- On a serving platter, layer arugula topped with roasted sweet potatoes, onion, feta, toasted seeds, and cranberries. Drizzle with dressing.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg
Find it online: https://yayarecipes.com/sweet-potato-salad/