Sweet Potato Salad
Sweet potato salad is a colorful and nutritious dish that brightens up any meal. Combining roasted sweet potatoes with crunchy seeds, tart cranberries, and creamy feta cheese, this salad offers a delightful balance of flavors and textures. Perfect as an appetizer, side dish, or light lunch, it’s not only easy to prepare in just 15 minutes but also customizable to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 portions 1x
- Category: Side Dish
- 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 (plant-based alternative for dairy-free)
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube sweet potatoes into 1-inch pieces. Toss with ½ tablespoon olive oil and ½ teaspoon salt on a baking tray.
- Roast for about 30 minutes until fork-tender.
- In a pan over low heat, toast 3 tablespoons seeds and ¼ cup dried cranberries for two minutes.
- For the dressing, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons mustard, 1½ tablespoons maple syrup, 1 teaspoon oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
- Assemble the salad by arranging 5 cups arugula on a platter and topping it with roasted sweet potatoes, thinly sliced red onion, crumbled feta cheese (if using), toasted seeds, and cranberries. Drizzle with half the dressing.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://juliaflavors.com/sweet-potato-salad/