Sweet Potato Salad

Sweet Potato Salad Recipe

Want to add more fiber and wholesome veggies to your meals? Sweet potato salad is a delicious and nutrient-rich option that’s as versatile as it is satisfying. Perfect for meal prep, this dish can be made in advance and enjoyed throughout the week for quick, healthy lunches or light dinners.

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Sweet potatoes are naturally sweet, loaded with vitamins A and C, and packed with antioxidants, making them a nutritious star of any meal. Roast them to perfection and pair them with crisp greens like spinach or arugula for a refreshing base. Add texture and flavor with crunchy veggies like celery or bell peppers, protein-packed chickpeas or black beans, and a sprinkle of nuts or seeds. For the finishing touch, drizzle on a zesty dressing with hints of lemon or maple syrup to tie it all together.

This salad isn’t just tasty—it’s practical. Roast a big batch of sweet potatoes, prep your veggies, and combine everything for an easy, grab-and-go meal that stays fresh for days. Whether you’re in the mood for a quick bite or a lighter dinner option, this sweet potato salad delivers on flavor, nutrition, and convenience. Give it a try—you’ll love how it tastes and how great it makes you feel!

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A hearty and colorful sweet potato salad, packed with roasted sweetness, vibrant veggies, and bold flavors. Simple to prepare and perfect for any occasion, this salad is your go-to for balanced, feel-good eating all week long.

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Ingredients

• 3 large sweet potatoes (2lbs) partly peeled and

• cubed

• 1 small red onion thinly sliced

• 2 tbsp extra virgin olive oil

• Fresh ground black pepper

• ½ cup dried cranberries

• ½ cup crumbled feta cheese

• ¼ cup chopped fresh parsley

• ½ cup pecans roasted

Dressing

• 2 tbsp applecider vinegar

• 1 tbsp dijon mustard

• 1 tbsp honey

• ½ tsp grond cumin

• ¼ tsp ground paprika

• ¼ cup extra virgin olive oil

Equipment

• Mixing Bowls

• Vegetable Peeler

• Cutting Board & Knife

• Measuring Cups/ Spoons

• Baking Sheet

[Process] | Total Time 40min

Step 1: Preheat Your Oven

• Preheat your oven to 400°F (200°C) to ensure proper roasting.

• Prepare your workspace by laying out your ingredients and tools.

Step 2: Prepare the Sweet Potatoes

• Partially peel 3 large sweet potatoes (around 2 lbs) to leave a mix of skin for texture.

• Cut the sweet potatoes into 1-inch cubes for even roasting.

• Thinly slice 1 small red onion for a sweet, caramelized touch when roasted.

• In a large mixing bowl, combine the sweet potato cubes and sliced onion.

• Drizzle with 2 tablespoons of extra virgin olive oil, and season generously with fresh ground black pepper. Toss until well coated.

Step 3: Roast the Sweet Potatoes and Onions

• Spread the seasoned sweet potatoes and onions on a baking sheet in a single layer, ensuring no overcrowding for proper caramelization.

• Place in the preheated oven and roast for 25–30 minutes, flipping halfway through to ensure even browning.

• The sweet potatoes should be fork-tender, and the onions should be lightly golden.

Step 4: Prepare the Dressing

• Combine ingredients needed for dressing in a large mixing bowl

• Whisk until the dressing is well emulsified.

Step 5: Assemble the Salad

• In a large salad bowl, combine the roasted sweet potatoes and onions with ½ cup dried cranberries, ½ cup crumbled feta cheese, ¼ cup chopped fresh parsley, ½ cup roasted pecans.

• Pour the prepared dressing over the salad, and gently toss to ensure all ingredients are evenly coated.

Step 6: Serve and Enjoy

• Serve the salad immediately, or chill it in the refrigerator for 30 minutes to let the flavors meld.