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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

A warm, nourishing Roasted Sweet Potato Salad that combines sweet potatoes, greens, nuts, and a maple-mustard vinaigrette for a comforting and satisfying dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 large sweet potatoes, peeled and cubed
  • 5 cups baby kale or arugula
  • 1/2 red onion, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup toasted pecans or walnuts
  • 1/3 cup dried cranberries
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • Sea salt and black pepper to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel and cut sweet potatoes into even one-inch cubes.
  3. Place the cubes on a large rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat.
  4. Spread the potatoes in a single layer and roast for 25-30 minutes, flipping halfway through.
  5. While the potatoes roast, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and maple syrup in a small bowl.
  6. Prepare the greens by massaging kale with a bit of olive oil and salt for 2 minutes.
  7. Once the potatoes are done, let them cool for about 5 minutes.
  8. In a large salad bowl, combine the greens, sliced red onions, toasted nuts, and dried cranberries.
  9. Add the warm potatoes and pour the dressing over the top. Toss gently to combine.
  10. Sprinkle feta cheese on top just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep roasted potatoes and greens separate if storing for multiple days.