Roasted Sweet Potato Salad
Roasted Sweet Potato Salad is made with sweet potatoes that have been coated in cinnamon and brown sugar and then roasted to perfection. This delicious salad recipe is simple enough to enjoy regularly, and fancy enough to serve at an elegant dinner!
Servings: 6 servings
Calories: 341kcal
Ingredients
ROASTED SWEET POTATOES
- 2 pounds sweet potato chopped
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
SALAD
- 4 cups lightly packed baby spinach leaves
- ½ cup crumbled feta
- ½ cup pecans
HONEY LEMON THYME DRESSING
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- ROAST THE SWEET POTATOES: To make the roasted sweet potatoes, preheat the oven to 390°F and line 2 baking sheets with parchment paper. Set aside.
- Add the chopped sweet potatoes to a large mixing bowl along with the olive oil, brown sugar and ground cinnamon. Mix until well combined. Spread the sweet potatoes over the baking sheets in a single layer. Roast for 30 minutes, or until cooked through. Set aside to cool completely.
- MAKE THE SALAD DRESSING: To make the dressing, add the olive oil, lemon juice, honey and dried thyme to a small mixing bowl. Whisk with a small whisk or fork until well combined. Season to taste with salt and pepper.
- ASSEMBLE THE SALAD: To assemble the salad, add the cooled sweet potato, crumbled feta, baby spinach leaves and pecans to a large mixing bowl. Drizzle over the dressing and mix until well combined. Transfer to a large salad bowl for serving, or serve straight from the mixing bowl.
Notes
If you don’t have any parchment paper, the baking sheets can be sprayed with a non-stick cooking spray.
The skin was left on the sweet potatoes in this recipe, however the sweet potatoes can be peeled if preferred.
The sweet potato can be roasted without the brown sugar and ground cinnamon if preferred. Just coat them with the olive oil and roast as indicated by the directions.
Lightly toast the pecans to add a deeper flavor to the salad.
Nutrition
Calories: 341kcal | Carbohydrates: 37g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 242mg | Potassium: 671mg | Fiber: 6g | Sugar: 11g | Vitamin A: 23390IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg