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Roasted Sweet Potato Salad

This is a healthy and filling salad. Roasted sweet potatoes, mixed salad green, cranberries for some tartness, crunchy toasted pecan tossed in a citrusy Dijon Maple dressing. Finish the salad by sprinkling some salty feta cheese on top.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 474kcal
Author Subhasmita

Ingredients

  • 2 sweet potato
  • 6 cups mixed salad greens
  • 1 cup cranberry
  • 1 cup Toasted Pecan
  • cup Feta cheese

For Maple Orange Dressing

  • 2 tablespoon Maple syrup
  • 1 heaping tablespoon Dijon Mustard
  • 2 tablespoon Orange Juice
  • ¼ cup Olive Oil
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat oven to 400 F/ 200 C. Line a baking tray with foil/parchment paper.
  • Peel and chop sweet potatoes into 1-inch cubes.
  • Toss cubed sweet potatoes with olive oil, salt, and pepper. Bake it for 20 minutes or until it's tender and looks caramelized.
  • While the baked sweet potatoes are cooling down, make the dressing. In a glass jar add all the ingredients mentioned under salad dressing above, close the lid and shake well until it looks creamy.
  • In a big salad bowl, add the greens, baked sweet potatoes, Toasted pecan(roughly chopped), cranberries, and crumbled feta.
  • Just before serving pour the salad dressing, toss well and serve with more crumbled feta on top.

Video

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 40g | Protein: 7g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 516mg | Potassium: 660mg | Fiber: 7g | Sugar: 13g | Vitamin A: 16813IU | Vitamin C: 25mg | Calcium: 137mg | Iron: 2mg