Roasted Sweet Potato Salad with Maple-Dijon Dressing

This Roasted Sweet Potato Salad is a vibrant and flavorful dish that’s perfect for any season. The sweet potatoes are roasted to perfection, and the tangy maple-Dijon dressing adds a delicious flavor. This salad is packed with nutrients and is a great way to get your daily dose of vegetables.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 4 tbsp olive oil, divided
• 1 1/2 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 4 cups baby arugula
• 1/2 cup toasted pecans
• 1/4 cup dried cranberries
• 1/2 cup goat cheese, crumbled
• 1/2 tsp garlic powder

Instructions:

1. Preheat Oven: Preheat oven to 425°F (220°C).
2. Prep Sweet Potatoes: Toss sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Spread on a parchment-lined baking sheet.
3. Roast Sweet Potatoes: Roast for 20 minutes, stirring halfway through.
4. Make Dressing: Whisk together vinegar, mustard, maple syrup, 2 tbsp olive oil, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
5. Assemble Salad: In a bowl, combine arugula, pecans, cranberries, goat cheese, and roasted sweet potatoes.
6. Dress Salad: Drizzle with dressing and toss to coat.
7. Serve: Garnish with additional toppings, if desired.

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Kcal: Approximately 300-350 per serving Servings: 4-6

Roasted Sweet Potato Salad with Maple-Dijon Dressing

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Ingredients

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• 3 medium sweet potatoes, peeled and cubed
• 4 tbsp olive oil, divided
• 1 1/2 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 4 cups baby arugula
• 1/2 cup toasted pecans
• 1/4 cup dried cranberries
• 1/2 cup goat cheese, crumbled
• 1/2 tsp garlic powder

Instructions

1. Preheat Oven: Preheat oven to 425°F (220°C).
2. Prep Sweet Potatoes: Toss sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Spread on a parchment-lined baking sheet.
3. Roast Sweet Potatoes: Roast for 20 minutes, stirring halfway through.
4. Make Dressing: Whisk together vinegar, mustard, maple syrup, 2 tbsp olive oil, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
5. Assemble Salad: In a bowl, combine arugula, pecans, cranberries, goat cheese, and roasted sweet potatoes.
6. Dress Salad: Drizzle with dressing and toss to coat.
7. Serve: Garnish with additional toppings, if desired.

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Kcal: Approximately 300-350 per serving Servings: 4-6

• Author: Olivia Chen

FAQ:

• Can I use different nuts? Yes, you can use other nuts like walnuts or almonds.
• Can I make this salad ahead of time? Yes, you can make the salad ahead of time, but dress it just before serving to keep the greens crisp.
• Can I substitute the goat cheese? Yes, you can substitute the goat cheese with feta cheese or crumbled blue cheese.

Conclusion:

This Roasted Sweet Potato Salad is a delicious and healthy meal that’s perfect for any occasion. It’s easy to make and can be customized to your liking. So next time you’re looking for a hearty and satisfying salad, give this recipe a try!