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Sweet Potato Salad Recipe
Fall flavors abound in this easy Sweet Potato Salad recipe made with roasted sweet potatoes, cranberries in a zesty apple cider vinaigrette!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American, Southern
Keyword:
potato salad, Roasted sweet potatoes, Sweet Potato Salad
Servings:
12
Calories:
136
kcal
Author:
Kellie
Cost:
$10
Equipment
1 sheet pan
1 mixing bowl
Ingredients
3
sweet potatoes
peeled and diced into 1 inch cubes
3
tablespoons
olive oil
1
granny smith apple
seeded and diced
1
honey crisp apple
seeded and diced
1/2
red onion
diced
1/2
cup
chopped pecans
1/4
cup
dried cranberries
1
cup
apple cider vinaigrette
Instructions
Preheat oven to 425˚F.
Arrange the sweet potatoes on a baking sheet and drizzle with olive oil.
Season liberally with salt and pepper.
Roast the sweet potatoes for 20 minutes until fork tender.
Remove from the oven and allow to cool to room temperature.
Transfer to the sweet potatoes to a bowl and add the apple, onion, pecans and cranberries.
Pour the dressing over the salad and toss to coat.
Serve immediately or cover and chill for 1 hour.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
32
mg
|
Potassium:
249
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
8035
IU
|
Vitamin C:
3
mg
|
Calcium:
23
mg
|
Iron:
1
mg