Sweet Potato Salad
If you’re seeking a vibrant and nutritious dish that adds joy to any meal, look no further than this Sweet Potato Salad! Bursting with flavors and textures, this salad combines roasted sweet potatoes with crunchy seeds, tangy cranberries, and creamy feta cheese. It’s an ideal choice for weeknight dinners, family gatherings, or light lunches. Easy to prepare and delicious served warm or cold, this recipe is versatile enough to fit any occasion.
- 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 cut into 1-inch pieces)
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 3 tablespoons seeds (pumpkin, sesame, sunflower, or a mix)
- ÂĽ cup dried cranberries
- ½ red onion (thinly sliced)
- 5 cups arugula (or baby spinach)
- 3 ounces feta cheese (crumbled)
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil and salt on a baking tray. Roast for about 30 minutes until fork-tender.
- In a non-stick pan over low heat, toast the seeds for about two minutes until lightly golden. Set aside to cool.
- In a bowl, whisk together olive oil, lemon juice, mustard, maple syrup, oregano, salt, and pepper to make the dressing.
- On a serving platter, layer arugula as a base. Top with roasted sweet potatoes, sliced onion, crumbled feta cheese, toasted seeds, and cranberries. Drizzle half of the dressing over the salad.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 280
- Sugar: 12g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://www.weekmealideas.com/sweet-potato-salad/