Description
A refreshing and nutritious sweet potato salad that combines flavors and textures for a delightful dish.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup red onion, diced
- 1/2 cup celery, chopped
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat.
- Bake for 25-30 minutes or until tender and slightly caramelized.
- In a large bowl, combine the roasted sweet potatoes, red onion, celery, cranberries, walnuts, and parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve warm or chilled, as desired.
Notes
- For a vegan option, omit the honey or substitute with maple syrup.
- This salad can be made a day in advance and stored in the refrigerator.
- Feel free to add other ingredients like feta cheese or avocado for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Sweet Potato Salad