Description
This recipe provides a flavorful, roasted sweet potato salad featuring a bright, zesty vinaigrette, suitable as a healthy side dish or meal prep option.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed (about 1 inch)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh cilantro
- 1/4 cup pumpkin seeds (pepitas)
- For the Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet.
- Roast for 20 to 25 minutes, turning once halfway through, until the potatoes are tender and slightly caramelized. Let them cool slightly.
- While the potatoes roast, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons olive oil, lime juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
- In a large bowl, combine the roasted sweet potatoes, sliced red onion, dried cranberries, and cilantro.
- Pour the vinaigrette over the sweet potato mixture and toss gently to coat everything evenly.
- Stir in the pumpkin seeds just before serving.
Notes
- For a richer flavor, roast the sweet potatoes until they are deeply browned.
- You can substitute goat cheese crumbles or toasted pecans for the pumpkin seeds.
- This salad tastes better after chilling for 30 minutes, allowing the flavors to meld.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg