Description
Indulge in the vibrant Roasted Sweet Potato & Pecan Salad, a colorful medley of roasted sweet potatoes, crunchy pecans, and fresh greens, all tossed in a zesty dressing. This dish not only tantalizes your taste buds but also creates unforgettable moments at gatherings. Perfect for potlucks or cozy family dinners, it’s an easy-to-make salad that impresses with its stunning presentation and delightful flavors.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 cup pecans, toasted
- 4 cups mixed greens (arugula and spinach)
- ½ medium red onion, thinly sliced
- ½ cup dried cranberries (unsweetened if preferred)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (aged for deeper flavor)
- 2 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato cubes with olive oil, salt, and pepper until evenly coated.
- Spread sweet potatoes on the prepared baking sheet and roast for 25-30 minutes until golden brown.
- About 5 minutes before removing from the oven, scatter the pecans on top to toast lightly.
- In a large bowl, combine mixed greens, roasted sweet potatoes, toasted pecans, cranberries, red onion slices, honey or maple syrup, and balsamic vinegar. Toss gently to mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg