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!
Ingredients
- 1 ½ lb sweet potatoes, cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon EACH: garlic powder and salt
- ⅓ cup pecans
- 5 ounces baby arugula, can sub baby spinach
- ⅓ cup dried cranberries
- ¼ cup thinly sliced red onions
Brown Butter Vinaigrette
- 1 tablespoon salted butter
- 2 tablespoons avocado oil, see notes
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 ½ teaspoons balsamic vinegar
- ½ teaspoon dijon mustard
Instructions
- Preheat your oven to 425 degrees Fahrenheit. 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, until they are soft and turning brown in spots.1 ½ lb sweet potatoes, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon EACH: garlic powder and salt
- Place the pecans on a separate 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.⅓ cup pecans
- Make the brown butter dressing while the sweet potatoes are roasting. Melt the butter in a small frying pan over medium-high heat. Once it begins to foam, swirl the pan and watch it carefully; it will brown in about 1 minute. Remove the pan from the heat. Add the avocado oil to the pan and set it aside for the butter to cool slightly.1 tablespoon salted butter, 2 tablespoons avocado oil
- In a small bowl, whisk the maple syrup, lemon juice, balsamic 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.1 tablespoon maple syrup, 1 ½ teaspoons balsamic vinegar, 1 tablespoon lemon juice, ½ teaspoon dijon mustard
- 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.5 ounces baby arugula, ⅓ cup dried cranberries, ¼ cup thinly sliced red onions
Notes
Oil: Choose an oil for the vinaigrette that does not harden in the cold—grapeseed, canola, and sunflower oil are a few options.
Delicious additions:
- Goat cheese or feta cheese
- Crispy bacon
- Salty pumpkin seeds
- Baby kale or spinach instead of arugula
Serving: 1 serving = ⅙ of the recipe, Calories: 268kcal, Carbohydrates: 32g, Protein: 3g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 309mg, Potassium: 519mg, Fiber: 5g, Sugar: 11g, Vitamin A: 16868IU, Vitamin C: 7mg, Calcium: 83mg, Iron: 1mg