Description
Sweet Potato Salad is a vibrant and nutritious dish that brings together the natural sweetness of roasted sweet potatoes, crunchy seeds, and a zesty dressing. Perfect for busy weeknights or family gatherings, this salad can be served as a light lunch or an enticing side dish. With its delightful combination of flavors and textures, it’s sure to impress everyone at your table. Plus, it’s versatile—easily adaptable to suit different tastes and dietary preferences. Whip it up in no time and enjoy the health benefits packed in each colorful bowl!
Ingredients
Scale
- 1½ pounds sweet potatoes (peeled and cut into 1-inch pieces)
- ½ tablespoon extra virgin olive oil
- 3 tablespoons seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- ½ red onion (thinly sliced)
- 5 cups arugula (or baby spinach)
- 3 ounces feta cheese (crumbled)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoons maple syrup
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil and salt on a baking tray. Roast for about 30 minutes until tender.
- In a pan over low heat, toast seeds and cranberries for about 2 minutes until fragrant.
- In a bowl, whisk together dressing ingredients until well blended.
- On a serving platter, layer arugula, roasted sweet potatoes, red onion, feta cheese, toasted seeds, and cranberries. Drizzle with half the dressing.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 285
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg