Sweet Potato And Pecan Salad
If you are looking for a salad that feels hearty yet fresh, colorful yet comforting, then this Sweet Potato and Pecan Salad is going to make you smile. Roasted sweet potatoes bring a natural sweetness, crunchy pecans add a toasty bite, and the light dressing ties everything together in the best way. It is the kind of dish that works for weeknight dinners, family gatherings, or even a holiday table, and it never feels boring.
Servings 4
Calories 340kcal
Ingredients
- 2 large sweet potatoes peeled and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for extra flavor
- 1 cup pecan halves
- 4 cups mixed salad greens or baby spinach
- ½ small red onion thinly sliced
- ½ cup dried cranberries or cherries
- ½ cup crumbled feta or goat cheese optional
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1. Roast the sweet potatoes. Preheat your oven to 400°F. Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika if using, then toss to coat. Roast for about 25 minutes, flipping halfway, until the potatoes are golden on the edges and tender inside.
- Step 2. Toast the pecans. While the potatoes roast, place the pecan halves on a small dry skillet over medium heat. Toast them for 4 to 5 minutes, stirring often, until they are fragrant and slightly darker. This step brings out their natural oils and makes them extra crunchy.
- Step 3. Prepare the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper to taste. The dressing should be slightly sweet, tangy, and creamy.
- Step 4. Assemble the base. Place the greens in a large salad bowl. Add the thinly sliced red onion and dried cranberries. If using cheese, sprinkle it lightly over the greens for a creamy touch.
- Step 5. Add the warm elements. Once the sweet potatoes are done, let them cool for just a few minutes so they do not wilt the greens too much. Add them to the bowl along with the toasted pecans. The warmth of the potatoes helps bring the flavors together beautifully.
- Step 6. Dress and toss. Drizzle the dressing over the salad just before serving. Toss gently with salad tongs until everything is well coated. Taste and adjust seasoning if needed, then serve right away.
Notes
Roast the sweet potatoes evenly by cutting them into similar sized cubes. This ensures they cook at the same rate and you avoid some being underdone while others are mushy.
Do not skip toasting the pecans. It may seem like a small step, but it really enhances the flavor and makes the salad feel more special.
If you are prepping ahead, store the roasted potatoes and dressing separately in the fridge. Assemble the salad right before serving to keep the greens fresh.
Adjust the dressing sweetness to your taste. Some people love it more tangy, others prefer it sweeter. Start with the suggested measurements and tweak until it tastes just right for you.