Pecan Sweet Potato Cranberry Salad

Name: Pecan Sweet Potato Cranberry Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 large sweet potato; 1 Tablespoon olive oil; 1 teaspoon ground cinnamon; ¼-1/2 t salt; 2 Tablespoon Tahini; 1 Tablespoon olive oil; ¼ teaspoon ground ginger; 2 Tablespoon lime juice; 1 Tablespoon very hot water; ¼ c dried cranberries; ¼ cup pecan halves; 6 cups fresh salad greens

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
238 kcal
Course
Salad

Pecan Sweet Potato Cranberry Salad

Holly Espinosa

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Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

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Ingredients

Servings

Roasted Sweet Potato:

1 large sweet potato cubed
1 Tablespoon olive oil
1 teaspoon ground cinnamon
¼-1/2 t salt

Tahini Lime Dressing:

2 Tablespoon Tahini
1 Tablespoon olive oil
¼ teaspoon ground ginger
2 Tablespoon lime juice
1 Tablespoon very hot water

Salad:

¼ c dried cranberries
¼ cup pecan halves
6 cups fresh salad greens or up to 8 cups for more nutrition

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Instructions

Toss sweet potato cubes in olive oil, cinnamon and salt. Roast at 375 for about 20 minutes until tender, or pan fry on medium high until tender. Set aside to cool.
To make dressing, mix tahini and hot water so tahini is softened, then whisk in remaining ingredients.
Divide salad greens between four bowls. Top each with about a tablespoon of pecans and another tablespoon of dried cranberries. Divide cooled sweet potato cubes among the four salads and drizzle with dressing.

Nutrition Information

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Calories 238kcal (12%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 13g Sodium 1205mg (50%) Fiber 4g (16%) Sugar 11g (22%)