Sweet Potato Salad
A vibrant and hearty Sweet Potato Salad enriched with toasted seeds and cranberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large Sweet Potatoes, cubed
- 1/2 cup Toasted Pumpkin or Sunflower Seeds
- 1/2 cup Dried Cranberries
- 1/2 cup Feta Cheese, crumbled
- 2 tablespoons Olive Oil
- 1 tablespoon Mustard
- 2 tablespoons Maple Syrup
- 2 tablespoons Lemon Juice
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel your sweet potatoes and cut them into bite-sized cubes.
- Toss cubed sweet potatoes in olive oil, salt, and pepper. Spread on a baking sheet and bake for 25-30 minutes until tender.
- Toast seeds in a dry skillet over medium heat for about 5 minutes until golden and fragrant.
- Whisk together olive oil, mustard, maple syrup, lemon juice, salt, and pepper in a small bowl to prepare the dressing.
- Combine the roasted sweet potatoes, toasted seeds, cranberries, and crumbled feta in a large bowl. Drizzle dressing and toss gently.
- Serve warm, at room temperature, or chilled, garnished with extra feta and seeds.
Notes
Feel free to customize with your favorite nuts or seeds, and experiment with different dressings!
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
Keywords: sweet potato, salad, healthy, vegetarian, side dish