Roasted Sweet Potato Salad
A delicious roasted sweet potato salad full of flavor and great fall ingredients and a delicious citrus vinaigrette.
Equipment
- 1 large serving bowl
- 1 knife/cutting board
- 1 set Measuring cups/spoons
- 1 Baking Sheet
- 1 oven
- 1 Whisk
Ingredients
Sweet Potatoes
- 3 lbs sweet potatoes, peeled and cut into 1/2" cubes
- 1 t kosher salt
- 1/2 t ground black pepper
- 2 T olive oil, or more, if needed
Candied Pecans
- 1 1/2 lbs pecans
- 2 T butter
- 1 t cinnamon
- 1/2 t salt
- 2 T brown sugar
- 2 T maple syrup
Salad Ingredients
- 1 C dried cranberries
- 1/2 C red onion, diced and rinsed in cold water and drained to aid in flavor
- 1/2 C celery, diced
- 6 oz. Feta cheese, crumbled
- Favorite herbs optional: rosemary, sage, parsley, thyme
Vinaigrette
- 1 clove garlic, minced
- 1/4 C apple cider vinegar
- 2 T maple syrup
- 2 T brown sugar
- 2 T orange juice
- 1 zest orange
- 1 T Dijon mustard
- 1/2 t kosher salt
- 1/2 t black pepper
- 1/2 C olive oil
Instructions
Sweet Potato Instructions
- Preheat oven to 425°.
- Line a baking sheet with sides with parchment paper. Spray paper with a baking spray or drizzle with olive oil.
- Add even layer of cubed sweet potatoes onto the baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the preheated oven for 25-30 minutes until potatoes are brown and tender.
- Remove from oven and cool completely before adding to an airtight container in the fridge until serving.
Candied Pecans
- Add butter, salt, cinnamon, brown sugar, and maple syrup to a nonstick skillet and combine over medium heat.
- Stir in pecans to coat and stir for about 5-6 minutes until they are coated and glazed.
- Remove from heat and pour out onto parchment paper in an even layer until cool.
- When pecans are cooled, cut into pieces, separating the glaze, as well.
- Store in an airtight zippered bag- not in the fridge- until ready to add to the salad.
Salad Ingredients
- Measure out 1 C dried cranberries and add to storage bag.
- Dice a red onion and rinse in a colander under cold water and drain completely before adding to a storage bag. NOTE: this improves the flavor before adding to the salad. Store in the fridge.
- Dice the celery and add to a separate zippered bag and to the fridge until putting the salad together.
- Crumble the Feta cheese and add to another storage bag and refrigerate until serving time for the salad.
Vinaigrette
- In a small bowl, whisk minced garlic, vinegar, maple syrup, brown sugar, orange juice, orange zest, mustard, salt and pepper until well mixed.
- Slowly whisk in the olive to form a vinaigrette.
- Chill the vinaigrette in an airtight container until ready to serve. Whisk again right before serving.
Putting the Salad Together
- When ready to serve, add to a large serving bowl, mix the sweet potatoes, dried cranberries, red onion, celery, and Feta cheese.
- Right before serving, add in the glazed pecans. Whisk the vinaigrette to emulsify and then pour over the salad ingredients and toss to coat.
- Optional: add in your favorite herbs to add even more fall flavor- rosemary, sage, thyme, or parsley.
- Serve immediately.Add to small serving bowls, if you prefer.
- NOTE: If you'd like to warm the sweet potatoes to serve the salad warm, add them back to the oven on a baking sheet to reheat for a few minutes. Then add in the other ingredients and serve.
Notes
This is a great salad that offers fall flavors with roasted sweet potatoes to make a great side for Thanksgiving or an entree during the fall.