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Sweet Potato Salad Recipe
This sweet potato salad is perfect for fall. It's made with roasted sweet potatoes, arugula or spinach, toasted pecans, cranberries, and a delicious brown butter vinaigrette. It's irresistible!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 268 kcal
Course:
Salad
Cuisine:
North American
Ingredients
- 1 ½ 1 ½ lb. sweet potatoes cut into cubes
- 1 1 tablespoon olive oil
- 1 1 teaspoon chili powder
- ½ ½ teaspoon each: garlic powder and salt
- ⅓ ⅓ cup pecans
- 5 5 ounces baby arugula can sub baby spinach
- ⅓ ⅓ cup juice-sweetened cranberries
- ¼ ¼ cup thinly sliced red onions
Brown Butter Vinaigrette
- 2 2 tablespoons salted butter
- 2 2 tablespoons avocado oil see notes
- 1 ½ 1 ½ teaspoons maple syrup
- 1 ½ 1 ½ teaspoons balsamic vinegar
- 1 ½ 1 ½ teaspoons apple cider vinegar
- ¾ ¾ teaspoon Dijon mustard
Instructions
- Preheat your oven to 425 degrees.
- Place the sweet potato cubes on a large baking tray and toss with the olive oil, chili powder, garlic powder, and salt. Roast in the oven for 20 minutes.
- Place the pecans on a seperate baking tray and toast them in the oven (at the same time as the sweet potatoes) for 5 minutes. Let them cool slightly then coarsely chop them.
- Make the brown butter dressing while the sweet potatoes are roasting. Melt the butter in a small frying pan over high heat. Once it begins to foam, stir it and watch it carefully, it will brown in 1-2 minutes. Stir the butter a few times to ensure it browns evenly. Remove the pan from the heat. Add the avocado oil to the pan and set it aside for the butter to cool slightly.
- In a medium-sized bowl, whisk the maple syrup, balsamic vinegar, apple cider vinegar, and dijon mustard. Slowly drizzle in the brown butter and oil, whisking the entire time. Once all the oil and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy.
- Place the arugula, cranberries, red onions, chopped pecans, and roasted sweet potatoes in a large salad bowl. Pour the dressing over the top and toss to coat. Serve immediately.
Cup of Yum
Notes
- Make sure to choose an oil for the vinaigrette that does not harden in the cold – grapeseed, canola, and sunflower oil are a few to choose from.
- Goat cheese or feta cheese
- Crispy bacon
- Salty pumpkin seeds
- Baby kale or spinach instead of arugula
Nutrition Information
Serving
1 serving = ⅙ of the recipe
Calories
268kcal
(13%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
309mg
(13%)
Potassium
519mg
(15%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
16868IU
(337%)
Vitamin C
7mg
(8%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 268kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 309mg | 13% |
| Potassium | 519mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 16868IU | 337% |
| Vitamin C | 7mg | 8% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.