Sweet Potato Salad Recipe

Here's a Cold Sweet Potato Salad Recipe that will change your mind about salads. This salad is a healthy dish that can be enjoyed all year.

Course Salad

Cuisine American

Keyword Asian Chicken Salad, Calamari Salad, cold sweet potato salad, dinner recipes, fall salad, healthy salad, Salad Recipe, spring salad, sweet potato, sweet potato salad, thanksgiving, vegetable salad

Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Servings servings

Calories 469kcal

Ingredients

Salad Recipe

2 lbs sweet potatoes
2 tbs olive oil
1 tsp kosher salt Sprinkle on potatoes to lightly coat them
1 cup dried cranberries
1½ cups arugula Add more or less depending on your taste

Sugared Pecans

1 cup pecan halves
6 tbs sugar
⅛ cup water

Salad Dressing

¼ cup mayonnaise
2 tbsp Greek yogurt
¼ cup maple syrup
1 tbsp stone ground mustard with seeds
1 lemon juice of one or half a lemon

Instructions

Sweet Potatoes

First, peel and chop your sweet potatoes into bite-sized pieces. Then, toss them in olive oil and salt, and spread the potatoes in a single layer on a baking sheet.
Roast the sweet potatoes in a 400-degree oven until they are tender and slightly caramelized, about 25 minutes.
Cover and place sweet potatoes in the refrigerator if you want your salad cold. I leave it in the fridge for an hour or more.

Pecans

While the sweet potatoes are cooking, you can prepare your other ingredients. Caramelize the nuts by placing 1 cup of halved pecans in a large Pyrex glass container. Add 1/8 cup of water and 6 tablespoons of sugar.
Cook in the microwave for 5 minutes. Stirring every minute. If they start to burn, pull them and immediately place cooked pecans on parchment paper to cool.

Salad Dressing

Combine a quarter cup of mayonnaise, plain Greek yogurt, and two tablespoons of Dijon mustard in a small bowl to make the dressing. To give the salad a little sweetness, measure a quarter cup of maple syrup.
Squeeze and use the juice of one lemon. Mix thoroughly. Set aside for later.

Make the Salad

Right before serving, mix the ingredients.
Toss the cold sweet potatoes with the dressing, arugula, and dried cranberries in a large bowl.
Sprinkle the chopped pecans over the top of the salad and give everything a final stir. Serve immediately.

Nutrition