Go Back
- 2 large sweet potatoes, peeled and diced - 3 cups mixed greens (arugula, spinach, and kale) - 1/2 cup pecans, roughly chopped - 2 tablespoons olive oil - 3 tablespoons maple syrup - 1 teaspoon cinnamon - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup feta cheese, crumbled - 1/4 cup dried cranberries To make this roasted sweet potato salad, I focus on fresh, vibrant flavors. Sweet potatoes give the salad a warm, hearty base. I use mixed greens for a crisp texture. The pecans add a crunchy element that balances the softness of the sweet potatoes. When choosing sweet potatoes, look for firm ones with smooth skin. Their natural sweetness pairs perfectly with the maple syrup and cinnamon. The greens offer a mix of flavors, adding life to each bite. I often suggest using olive oil for roasting. It enhances the sweet potatoes and helps achieve a golden finish. The maple syrup adds a sweet touch, while cinnamon brings warmth. Don't forget the salt and pepper, as they elevate the overall flavor. For extra fun, consider the optional add-ins. Feta adds a creamy, salty bite. Dried cranberries give a pop of sweetness and color. You can find more details in the Full Recipe. This dish not only looks stunning but tastes amazing too! - Preheat oven to 425°F (220°C). - Toss sweet potatoes with olive oil, cinnamon, salt, and pepper. - Spread sweet potatoes on a baking sheet. Roast until tender and caramelized. Roasting sweet potatoes is the heart of this recipe. When you coat the diced sweet potatoes with olive oil and spices, you enhance their natural flavor. The cinnamon adds warmth, while the salt and pepper bring balance. Aim for a golden color on the edges. This caramelization makes each bite delightful. - Combine pecans with olive oil and maple syrup in a skillet. - Cook until toasted and caramelized. The pecans add a crunchy twist to the salad. When you mix them with olive oil and maple syrup, they become sweet and nutty. Cooking them over medium heat helps release their oils. Stir often to prevent burning. Once they turn golden brown, take them off the heat. This step is key to getting that perfect crunch. - Layer mixed greens in a serving bowl. - Add roasted sweet potatoes and top with pecans, cranberries, and feta. Now comes the fun part: assembling the salad! Start with a generous layer of mixed greens. I love using arugula, spinach, and kale for a vibrant mix. Then, add the roasted sweet potatoes. Their warmth will slightly wilt the greens, making them perfect. Finally, sprinkle the crunchy pecans, dried cranberries, and feta cheese on top. This creates a colorful and tasty dish. For the full recipe, check out the complete guide. To get sweet potatoes just right, I recommend using parchment paper. It makes cleanup a breeze. Also, flip your sweet potatoes halfway through roasting. This helps them caramelize evenly and adds a lovely flavor. Before serving, I like to drizzle extra maple syrup or olive oil over the salad. This adds a nice touch of sweetness. You can also brighten the dish by adding citrus juice or zest. Lemon or orange works well for this! Serving your salad can be fun! You might try a large platter for family meals. For individual servings, use small bowls. To make it pretty, garnish with whole pecans and cranberries. These little touches make your salad look as good as it tastes! {{image_2}} You can make this salad more filling by adding protein. Grilled chicken works great for meat lovers. It adds flavor and makes the dish hearty. If you want a plant-based option, try chickpeas. They add texture and protein without meat. For a heartier salad, consider quinoa or farro. Both grains have a nutty taste and boost nutrition. They also pair well with sweet potatoes and greens. Switching up the greens can change the whole salad. You can use kale or romaine instead of mixed greens. Both have a nice crunch and hold up well to dressings. If you want a spicy twist, try arugula. It adds a peppery kick that complements the sweetness of the potatoes. Mixing greens can create a fun, tasty salad that keeps things interesting. The dressing can really make or break this salad. While maple syrup adds sweetness, you can experiment with balsamic vinaigrette. It adds a tangy flavor that balances the sweet potatoes. Another option is a yogurt-based dressing. This adds creaminess and a rich taste. Feel free to mix and match dressings to find your favorite blend. Each choice can change the whole vibe of the dish. For detailed cooking steps, refer to the Full Recipe. Store leftover salad in an airtight container. This keeps it fresh for later. If you want to maintain crispness, keep the dressing separate. This prevents the greens from wilting and losing their vibrant look. When ready to eat, simply drizzle on the dressing. You can freeze sweet potatoes before roasting them. Just dice and place them in a freezer bag. When you are ready to use them, roast them from frozen or thaw them first. Pecans can also be stored for longer shelf life. Keep them in a cool, dry place or freeze them for fresh flavor. Reheat sweet potatoes in the oven for the best texture. This will keep them crispy outside and soft inside. If you like it cool, serve the salad chilled. This makes for a light and refreshing summertime dish. Yes, you can prepare components separately and assemble before serving. This makes it easy for a busy weeknight or a gathering. Yes, all ingredients are naturally gluten-free. This means everyone can enjoy it without worry. Omit feta cheese and use a plant-based dressing. This keeps the flavors fresh and vibrant while meeting vegan needs. This salad brings together the sweet taste of roasted sweet potatoes, crunchy pecans, and healthy greens. Following the tips and tricks, you can make it perfect. Remember, you can add protein or different greens for a personal touch. You can even store leftovers for later meals. This dish is flexible, tasty, and good for you! Enjoy each bite knowing it's not just filling but also nutritious.

Roasted Sweet Potato Salad

Create a delightful Roasted Sweet Potato Salad with Crunchy Maple Pecans that will elevate your meal! This vibrant salad combines tender sweet potatoes with mixed greens, crispy maple pecans, and a hint of cinnamon for a burst of flavor. Perfect for lunch or dinner, it’s easy to make and packed with nutrition. Click to explore the full recipe and impress your friends and family with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

2 large sweet potatoes, peeled and diced into bite-sized cubes

3 cups mixed greens (arugula, spinach, and kale)

1/2 cup pecans, roughly chopped

2 tablespoons olive oil

3 tablespoons maple syrup

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup feta cheese, crumbled (optional)

1/4 cup dried cranberries

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, cinnamon, salt, and black pepper until coated.

      Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.

        While the sweet potatoes are roasting, prepare the crunchy maple pecans. In a skillet over medium heat, combine the chopped pecans, remaining 1 tablespoon of olive oil, and maple syrup. Cook for 4-5 minutes, stirring frequently until the pecans are toasted and caramelized. Remove from heat and set aside.

          In a serving bowl, add the mixed greens and layer the roasted sweet potatoes on top.

            Sprinkle the crispy maple pecans, dried cranberries, and crumbled feta (if using) over the salad.

              Drizzle with additional maple syrup or olive oil as desired before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad on a large platter for a family-style presentation, or in individual bowls. Garnish with extra cranberries and a few whole pecans for a beautiful touch.