Sweet Potato Salad
Sweet Potato Salad is a colorful and nutritious dish that brings together roasted sweet potatoes, fresh baby spinach, crunchy nuts, and a zesty dressing. This delightful salad is perfect for any occasion—be it picnics, potlucks, or light lunches. With its balance of sweet and savory flavors, it’s sure to please everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 4 cups baby spinach (120g)
- 1/2 small red onion (50g), thinly sliced
- 1/2 cup walnuts or pecans (60g), toasted
- 1/3 cup dried cranberries (50g)
- 3 tbsp extra virgin olive oil (45ml)
- 2 tbsp balsamic vinegar (30ml)
- 1 tbsp honey or maple syrup (15g)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While the sweet potatoes are roasting, wash baby spinach and combine with sliced red onion in a large bowl.
- Toast walnuts or pecans in a pan over medium heat for about five minutes until golden brown.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until smooth.
- Once sweet potatoes have cooled slightly, combine them with the spinach mixture, toasted nuts, and dried cranberries.
- Drizzle dressing over salad just before serving; toss gently to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg