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A vibrant bowl of sweet potato salad featuring roasted orange sweet potatoes, crisp green onions, red bell peppers, and a creamy tahini dressing, garnished with fresh herbs on a rustic wooden table.
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Sweet Potato Salad

This healthy and vibrant Roasted Sweet Potato Salad is the perfect side dish for any season. Packed with creamy roasted sweet potatoes, crisp apples, crunchy pecans, and a tangy maple-dijon vinaigrette, it's a delicious twist on traditional potato salad that's sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Method

Ingredients
  

Recipe Ingredients
  • 2 lbs sweet potatoes peeled and cubed (1-inch cubes)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup red onion finely diced
  • 1 large crisp apple like Honeycrisp or Granny Smith, chopped
  • 1/2 cup pecans toasted and roughly chopped
  • 1/4 cup dried cranberries
  • 2 tbsp fresh parsley chopped
For the Maple-Dijon Vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Method
 

  1. Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned. Let cool completely.
  2. Make the Vinaigrette: While the potatoes are roasting, whisk together all the vinaigrette ingredients (olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper) in a small bowl until well combined.
  3. Combine Salad: In a large serving bowl, combine the cooled sweet potatoes, red onion, chopped apple, toasted pecans, dried cranberries, and fresh parsley.
  4. Toss and Serve: Pour the vinaigrette over the salad and toss gently to coat everything evenly. Taste and adjust seasoning if needed. Serve immediately or chill for up to 2 hours before serving.