Sweet Potato Salad with Tart Cherry Dressing

Name: Sweet Potato Salad with Tart Cherry Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 1 ½ lb. sweet potato; 4 teaspoons olive oil; 1 tablespoon pure maple syrup; ¾ teaspoon ground cinnamon; ½ teaspoon + ⅛ teaspoon kosher salt; ¼ teaspoon cayenne pepper; 1 large red onion; 8 cups mixed greens; 1 cup canned chickpeas; ⅓ cup Montmorency dried tart cherries; ¼ cup slivered almonds; 2 tablespoons Montmorency tart cherry juice; 1 tablespoon red wine vinegar; 1 teaspoon pure maple syrup; 1 teaspoon Dijon mustard; ⅛ teaspoon kosher salt; ⅛ teaspoon ground pepper; 2 tablespoons extra virgin olive oil

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4.8

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 Servings
Calories
238 kcal
Course
Main Course, Salad
Cuisine
American

Sweet Potato Salad with Tart Cherry Dressing

Lauren Clark

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This roasted sweet potato salad is a salad lover’s dream! An easy Montmorency tart cherry juice dressing is drizzled over greens, plump tart cherries chickpeas and toasted nuts. Tons of flavor in every bite!

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Ingredients

Servings

1 ½ lb. sweet potato peeled & cut into ¾-inch pieces
4 teaspoons olive oil divided
1 tablespoon pure maple syrup
¾ teaspoon ground cinnamon
½ teaspoon + ⅛ teaspoon kosher salt divided
¼ teaspoon cayenne pepper (See Note 1)
1 large red onion cut into wedges, then cut into 1-inch pieces, rings separated (See Note 2)
8 cups mixed greens
1 cup canned chickpeas rinsed & drained
⅓ cup Montmorency dried tart cherries
¼ cup slivered almonds toasted in a dry skillet

The dressing:

2 tablespoons Montmorency tart cherry juice
1 tablespoon red wine vinegar
1 teaspoon pure maple syrup
1 teaspoon Dijon mustard
⅛ teaspoon kosher salt
⅛ teaspoon ground pepper
2 tablespoons extra virgin olive oil

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Instructions

Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
In a bowl, toss the sweet potatoes with 3 teaspoons olive oil, maple syrup, cinnamon, ½ teaspoon salt and cayenne. Transfer to the prepared baking sheet and spread in a single layer.
In a separate bowl, toss the red onion pieces with 1 teaspoon olive oil and ⅛ teaspoon salt. Scatter the red onion pieces between the sweet potatoes so that they’re all in a single layer.
Roast for 20 minutes. Using a spatula, flip and stir the sweet potatoes and onions. Return to the oven, placing them on the bottom rack. Roast until the sweet potatoes are tender and browning on the bottom side, about 10 additional minutes.
Remove from the oven and cool to room temperature.
Place the mixed greens in a large serving bowl. Toss with 3 tablespoons of the dressing. Top with the roasted sweet potatoes and onions, chickpeas, dried tart cherries and slivered almonds.
Drizzle with the remaining 1 tablespoon of tart cherry dressing. Serve.

The dressing:

In a medium bowl, whisk together the tart cherry juice, red wine vinegar, maple syrup, Dijon mustard, salt and pepper.
While whisking, drizzle in the olive oil.

Notes

Weight Watchers Points: 5 (Blue - Freestyle SP) / 6 (Green) / 3 (Purple)
Note 1: Increase or decrease the amount depending on your comfort level with spicy foods.
Note 2: Or simply cut the onion into rings.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1.25cups Calories 238kcal (12%) Carbohydrates 37.2g (12%) Protein 4.7g (9%) Fat 8.3g (13%) Saturated Fat 1.1g (6%) Sodium 232.1mg (10%) Fiber 5.6g (22%) Sugar 12.2g (24%)