Description
This vibrant salad brings together roasted sweet potatoes, tangy dried cranberries, crunchy toasted nuts, and a bright honey-mustard vinaigrette. Perfect for holidays, potlucks, or healthy everyday meals, it’s a satisfying blend of sweet, savory, and fresh flavors. Whether served warm or chilled, this salad is wholesome, colorful, and easy to prepare—ideal for those looking for a simple yet impressive dish.
Ingredients
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2 large sweet potatoes, peeled and cut into 1-inch cubes
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2 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon cinnamon (optional)
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½ cup dried cranberries
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½ cup crumbled feta cheese (optional)
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½ cup chopped toasted pecans or walnuts
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4 cups mixed greens (spinach, kale, or arugula)
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¼ small red onion, thinly sliced
For the Dressing:
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3 tablespoons olive oil
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1 tablespoon apple cider vinegar
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1 tablespoon honey or pure maple syrup
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1 teaspoon Dijon mustard
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a bowl, toss sweet potato cubes with olive oil, salt, pepper, and cinnamon. Spread evenly on the baking sheet.
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Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
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While roasting, toast the pecans or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.
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In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
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In a large salad bowl, combine mixed greens and red onion. Add roasted sweet potatoes, cranberries, nuts, and feta cheese if using.
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Drizzle the dressing over the salad just before serving and toss gently to coat.
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Serve immediately as a side or light main dish.
Notes
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To make it vegan, skip the feta or use a plant-based alternative.
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Store leftover dressing separately to keep greens fresh.
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Substitute sweet potatoes with butternut squash or carrots for variety.
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For added protein, include cooked quinoa, chickpeas, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes