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Sweet Potato Salad Recipe for a Fresh, Flavorful Side

Sweet Potato Salad Recipe for a Fresh, Flavorful Side

Roasted sweet potatoes, greens, feta, toasted pecans, and dried cranberries come together in a colorful salad with a tangy maple-Dijon dressing. Serve it warm or at room temperature as a side dish, light lunch, or holiday salad.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 1/2 pounds Sweet potatoes, peeled or scrubbed and cut into 3/4-inch cubes
  • 2 tablespoons Extra-virgin olive oil
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 4 cups Arugula or mixed salad greens
  • 1/3 cup Thinly sliced red onion
  • 1/3 cup Crumbled feta cheese
  • 1/3 cup Toasted pecans, roughly chopped
  • 1/4 cup Dried cranberries
Dressing
  • 3 tablespoons Extra-virgin olive oil
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove Small garlic clove, finely grated or minced
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Toss the cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
  2. Spread the sweet potatoes in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, turning once, until browned around the edges and tender when pierced with a fork.
  3. While the sweet potatoes roast, whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
  4. Let the roasted sweet potatoes cool for about 10 minutes. This keeps the greens from wilting immediately when the warm potatoes are added.
  5. Combine the arugula or mixed greens, red onion, feta, pecans, cranberries, and warm or room-temperature sweet potatoes in a large bowl. Toss with the dressing just before serving.

Notes

Do not crowd the baking sheet, or the sweet potatoes may steam instead of browning. Toast pecans in a dry skillet over medium heat for 3 to 5 minutes. For make-ahead serving, keep the dressing separate and toss immediately before eating.