Description
This Sweet Potato Salad is a delightful blend of roasted sweet potatoes, crunchy pecans, sweet cranberries, and a creamy dressing with a hint of tanginess. Perfect as a side dish for any occasion!
Ingredients
Scale
Sweet Potatoes:
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and browned.
- Prepare Salad: Combine roasted sweet potatoes with celery, red onion, cranberries, and pecans.
- Make Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, vinegar, honey, and parsley.
- Combine: Pour dressing over salad and toss gently to coat.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For extra crunch, toast the pecans before adding.
- You can substitute all Greek yogurt for mayonnaise for a lighter version.
- This salad pairs well with grilled chicken or pork.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
