Roasted Sweet Potato Salad
User Reviews
4
Roasted Sweet Potato Salad
Description
This salad features sweet potatoes roasted until cooked through and lightly caramelized, then cooled before mixing with fresh ingredients including baby spinach, small-diced red onion, dried cranberries, and avocado chunks. The dressing is a simple blend of apple cider vinegar and lemon juice that brightens the overall flavor without overpowering the sweet and earthy notes of the potatoes.
The texture combines the softness of the roasted sweet potatoes and avocado with the crispness of spinach and the chewy tartness of cranberries. Ground black pepper and sea salt season the salad to taste. Hemp seeds, though optional, provide a subtle nuttiness and extra texture.
This salad can be served cold or at room temperature and makes a versatile addition to meals. Leftovers store well in the refrigerator for up to two days and can be refreshed with a splash of lemon juice before serving.
Ingredients
- 10 cups sweet potato about 3 large, chopped evenly into bite-size chunks
- 1 Tablespoon avocado oil or olive oil
- 1 teaspoon salt sea salt
- 4 ounces baby spinach chopped
- ½ cup red onion chopped very small
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- ⅓ cup dried cranberries
- 1 avocado chopped in chunks
- ½ teaspoon salt sea salt
- black pepper to taste, ground
- 1-2 Tablespoons hemp seed optional
Instructions
- Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
- While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
- Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1/6 of recipe (without hemp seeds) | |
| Calories | 292kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 730mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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