An Easy & Delicious Sweet Potato Salad Recipe
This Festive Roasted Sweet Potato and Cranberry Salad recipe is oh-so-good!! When I first made this salad, it almost went unnoticed… Can you believe it? I knew my kids wouldn’t eat it because of the green onions, a.k.a “the green thing”, but as soon as my husband and I started digging into this colorful salad, we couldn’t stop. We didn’t expect to get all excited over salad, but that’s what happened. This Roasted Sweet Potato and Cranberry Salad is a thrilling blend of flavors, textures, and colors. The individual flavors of this salad go so well together; it is as if they were meant to meet. It’s absolutely delicious, and It will leave you feeling satisfied.
Sweet potatoes: You can substitute for pumpkin or butternut squash if you prefer.Olive oil: To roast the sweet potatoes. Salt & Pepper: To season the sweet potatoes. Green onions: Instead of green onions, you can use baby spinach, baby kale, arugula, or a spring mix.Pecans: Substitute pecans for walnuts, slivered almonds, or roasted pumpkin seeds.Dry cranberry: Swap the dried cranberries for raisins or pomegranate seeds. Cilantro: If you don’t like cilantro, you can use parsley instead. Queso fresco: Substitute for goat cheese or feta. Maple vinaigrette: This salad recipe pairs nicely with my maple vinaigrette, but if you want, you can just dress it with a drizzle of olive oil and balsamic or apple cider vinegar.
Storing Instructions
Store leftovers in a sealed container for up to three days.
Step 2 – Assemble the Salad
In a large salad bowl, toss together the roasted sweet potatoes, green onions, pecans, and cranberries.
Step 3 – Season the Salad
Garnish with chopped cilantro and queso fresco. Dress with Maple Vinaigrette to taste. Serve. Double or triple this recipe for a large crowd. Add greens. For extra flavor and texture, add 1-2 cups of your favorite greens. I like to add arugula.
Make Ahead
This salad is best eaten right away once it has been assembled, but you can get everything ready and just assemble it when ready to serve. I recommend roasting the sweet potatoes and pecans and making the dressing the day before.
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Recipe Card 📖
This recipe was originally published on November 2016. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible!
