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Sweet Potato Salad

Sweet Potato Salad

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Indulge in the vibrant flavors of this Sweet Potato Salad, a dish that perfectly balances nutrition and taste! Bursting with color and texture, this salad features roasted sweet potatoes combined with crunchy seeds, tart cranberries, and creamy feta cheese. It’s an ideal side for weeknight dinners or a delightful centerpiece for family gatherings. Not only is it quick to prepare—ready in just 40 minutes—but it’s also versatile enough to serve as an appetizer, side dish, or light lunch. Packed with wholesome ingredients, this salad not only satisfies your taste buds but also nourishes your body.

Ingredients

Scale
  • 1½ pounds sweet potatoes (peeled and cubed)
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 3 tablespoons seeds (pumpkin, sunflower, sesame)
  • ¼ cup dried cranberries
  • ½ red onion (thinly sliced)
  • 5 cups arugula (or baby spinach)
  • 3 ounces feta cheese (crumbled)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 3 tablespoons lemon juice (for dressing)
  • 2 tablespoons mustard (for dressing)
  • 1½ tablespoons maple syrup (for dressing)
  • 1 teaspoon dried oregano (for dressing)
  • ½ teaspoon salt (for dressing)
  • â…› teaspoon black pepper (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil and salt on a baking tray. Roast for about 30 minutes until tender.
  2. In a pan over low heat, toast the seeds and cranberries for about two minutes.
  3. Whisk together dressing ingredients: olive oil, lemon juice, mustard, maple syrup, oregano, salt, and pepper.
  4. On a platter, layer arugula followed by roasted sweet potatoes, red onion, feta cheese, toasted seeds, and cranberries. Drizzle with dressing before serving.

Nutrition