Description
Delight in the vibrant flavors of autumn with this Fall Harvest Sweet Potato Salad, combining roasted sweet potatoes, crunchy apples, and tangy cranberries for a wholesome experience.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 4 cups fresh spinach or kale
- 1/4 cup olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for about 25 minutes until tender and slightly caramelized. Allow to cool slightly.
- While the sweet potatoes are roasting, chop the apple into small cubes, toast the pecans in a dry pan for about five minutes until fragrant, and gather the dried cranberries.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper until well combined.
- In a large mixing bowl, toss the warm sweet potatoes with spinach or kale, apple cubes, toasted pecans, and cranberries.
- Pour the dressing over the salad mixture and gently toss everything together until well coated.
- Transfer to a serving platter or individual bowls. Drizzle any remaining dressing over top before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 220
- Sugar: 9g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to substitute butternut squash for sweet potatoes for a different flavor. Add grilled chicken or chickpeas for extra protein. Letting the salad sit for about 30 minutes before serving helps meld flavors.