Roasted Sweet Potato Salad

Leslie J Watkins — Tue, 25 Nov 2025 16:15:13 +0000

In case you need a new recipe this year for Thanksgiving…this roasted sweet potato salad …shared in the Vue recipes…may be the addition you need. A mixture of a few different recipes…you know how I am…made this final a new favorite. Why this Roasted Sweet Potato Salad? I know. You need the sweet potatoes with the marshmallows or brown sugar crumble…but…why not give this a try for those who might prefer desserts for the sugar content. This one has different parts to create…which I would suggest to make and store separately until right before serving. That leaves the roasted sweet potatoes the perfect texture, candied pecans crunchy and the flavors of all of the salad ingredients bright and fresh. As I shared in last week’s Thanksgiving Dinner planning tips, start preparing the salad ingredients early. You can make the candied pecans a week or so in advance and the other parts the day before serving. Then you just store each ingredient separate. So much easier to toss together Thanksgiving Day. First, candy the pecans. An easy mixture of brown sugar, spices, butter and maple syrup heated before adding in the pecans for a few minutes to glaze them. Spread them out in an even layer on parchment paper to cool and cut up before adding to a storage bag to store until adding to the salad. No need to refrigerate these. Next, make roast the sweet potatoes. Preheat your oven to 425°. Line a baking sheet with parchment paper and then add your peeled and cubed sweet potatoes in a single layer. Just spray with olive oil and sprinkle with salt and pepper. A simple roasting until their browned and tender is all needed to prep those sweet potatoes. Just cool and then store in an airtight container in the fridge. Prepare salad ingredients. A quick measure of ingredients and dicing of red onion and celery is all the prep needed. Be sure to store each ingredient separately in storage bags and refrigerate until serving. Then, make the vinaigrette. Prep and whisk together all ingredients for the vinaigrette except the olive oil. Whisk the olive oil in last to form the vinaigrette. Chill in an airtight container until ready to serve the salad. On the day of serving the salad? To a large serving bowl, add and mix the roasted sweet potatoes, dried cranberries, red onion, celery and Feta cheese. Right before serving, whisk the vinaigrette to emulsify again and pour over the salad to coat. Sprinkle in the glazed pecans and serve. Feel free to add in your favorite herbs, such as, sage, rosemary, thyme or parsley when serving. So here’s the recipe: How to serve this salad? If you’d like to make the salad an hour or so before your meal, mix together and then put into small individual serving bowls if you are serving as a side…or in larger bowls if you are serving as an entree. This is such a surprising one that I fell in love with the textures, crunch and flavors. All the flavors of fall from roasted sweet potatoes, dried cranberries, glazed pecans, cinnamon, red onion, celery, and fresh herbs…with the addition of the bright citrus vinaigrette and feta that takes it to a next level. And if you love that cute little dish to serve individual salads or desserts? Here you go! Hope you enjoy this one, friends! Happy Thanksgiving!

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Roasted Sweet Potato Salad