Sweet Potato Salad Recipe- How to Make it?

November 25, 2021

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Sweet potato salad is the perfect way to lighten up any autumnal dinner or even your Thanksgiving spread. It is packed with all the things we like to pair with sweet potato: feta, dried cranberries, and red onions pair really nicely with the earthy sweetness of the orange superfood.

Sweet potatoes are an excellent source of vitamin A, which helps maintain healthy eyesight and skin. They also contain vitamin C, which promotes bone health and immunity; along with B vitamins such as niacin (B3), riboflavin (B2), and thiamine (B1).

PREP TIME: 10 mins
COOK TIME: 35 mins
TOTAL TIME: 45 mins
COURSE: Side Dish
CUISINE: American
SERVINGS: 2 servings

Sweet Potato Salad Ingredients:

Veggies

1 big sweet potato
1 tbsp Salt
1 tbsp black pepper
2 tbsp Olive Oil
¼ cup Quinoa
⅔ cup Water
2 full cups of Arugula
2 full cups of Dino Kale
¼ cup fresh Basil
¼ cup Walnuts
¼ cup Cranberries

Dressing

1 tbsp Olive Oil
2 tbsp Lemon juice
1 tbsp Honey
1 tbsp Salt
1 tbsp black pepper
½ tbsp Cumin
½ tbsp Garlic powder

Instructions:

Step 1: 400° oven preheat. Sweet potatoes and red onion are tossed in oil and salt and pepper on a wide baking sheet with a rim.
Step 2: Arrange them evenly in a single layer on the sheet. Bake for about 20 minutes, or until soft. After 10 minutes of cooling, transfer to a big bowl.
Step 3: Prepare the dressing in the interim. Mix the vinegar, mustard, honey, and spices in a small dish or a medium-liquid measuring cup. Pour the oil in gradually while continuing to whisk to create an emulsion. Add salt and pepper to taste.
Step 4: Combine the dressing, feta, parsley, and cranberries with the sweet potatoes. At room temperature or heated, serve.

Tips or Variations:

The sweet potatoes should cool before you combine everything. The rocket will wilt if you put together the salad while the sweet potatoes are still hot in the oven. Instead, wait until they have had time to cool before combining everything. In this manner, the rocket will be fresh when you eat it.
The avocado and dressing should be added last. If you make this dish ahead of time for lunch, keep the dressing and the avocado separate until you’re ready to eat. The salad will become drenched with dressing if you add it too soon. Similar to the avocado, it will get dark and bitter if you cut it too far in advance. However, it will be delicious if you add them both at the last minute.
Switch things up. Although this sweet potato salad recipe is exactly as written, feel free to experiment! Here are some suggestions to get you going:
Fill it out: This salad already has a lot of heartiness from pepitas, avocado, and sweet potatoes. However, you can add some cooked French green lentils, farro, quinoa, or roasted chickpeas to the dish to make it even more filling. Additionally, you could include roasted broccoli, cauliflower, or Brussels sprouts as additional vegetables!
Add a sweet component: This recipe’s caramelized sweet potatoes and tangy feta would taste great with dried cranberries, dried sour cherries, or pomegranate seeds.

Nutrients Value:

Calories: 376 kcal
Fat: 23g
Saturated Fat: 4g
Cholesterol: 4mg
Sodium: 519mg
Potassium: 526mg
Carbohydrates: 41g
Fiber: 6g
Sugar: 18g
Protein: 5g
Calcium: 79mg

To Sum up:

The combination of garlicky roasted sweet potato cubes, feathery baby arugula, tart cranberries, and creamy goat cheese is a winner in our book. This delicious salad combines hearty winter vegetables with lighter greens for a balanced meal. Plus, it’s easy to prepare — just toss everything together and serve with a drizzle of honey mustard dressing.

The holidays are always busy, so we made some protein-packed salads as side dishes at Thanksgiving — including this Sweet Potato Salad recipe. We wanted something healthy but still super satisfying, so we loaded up on veggies and topped them with a tangy dressing made from scratch.