Ingredients
For the Salad
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup dried cranberries or pomegranate seeds
- ¼ cup feta cheese (optional)
- ¼ cup chopped parsley or cilantro
- ¼ cup toasted pecans or walnuts
For the Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
2. Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
3. Assemble the Salad
- In a large bowl, combine roasted sweet potatoes, cucumber, red onion, cranberries, herbs, feta, and nuts.
4. Dress and Serve
- Drizzle dressing over the salad and toss gently.
- Serve warm, room temperature, or chilled.
Tips
- Let the sweet potatoes cool slightly before mixing to keep ingredients fresh and crisp.
- Roast the potatoes until edges are golden for extra flavor.
- Add grains like quinoa or farro to make it more filling.
- Use goat cheese instead of feta for a creamier texture.
- Toast the nuts for deeper flavor and crunch.
Serving Suggestions
Pairs well with:
- Grilled chicken
- Salmon
- BBQ dishes
- Holiday meals
- Grain bowls
Variations
- Mediterranean Style: Add olives and chickpeas.
- Southwest Version: Add black beans, corn, avocado, and lime dressing.
- Fall Harvest Style: Use apples, pecans, and maple vinaigrette.
- Vegan Option: Skip cheese or use a dairy-free alternative.
