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Roasted Sweet Potato & Pecan Salad with Maple Vinaigrette

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

For the Salad

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbsp olive oil 15 mL
  • Salt and pepper, to taste
  • 2 cups baby spinach or mixed winter greens 60 g
  • ½ cup toasted pecans 60 g
  • ¼ cup crumbled feta or goat cheese 30 g; optional
  • ¼ cup dried cranberries or pomegranate arils 40 g

For the Maple Vinaigrette

  • 3 tbsp olive oil 45 mL
  • 1 tbsp apple cider vinegar 15 mL
  • 1 tbsp maple syrup 15 mL
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions
 

Roast the Sweet Potatoes

  • Preheat oven to 400°F (200°C) .
  • Toss sweet potato cubes with olive oil, salt, and pepper.
  • Spread on a baking sheet and roast 25–30 minutes , flipping halfway, until tender and golden.

Toast the Pecans

  • In the last 5 minutes of roasting, add pecans to the same pan (or toast separately in a dry skillet) until fragrant.

Make the Vinaigrette

  • In a small bowl, whisk olive oil, vinegar, maple syrup, Dijon, salt, and pepper until smooth and emulsified.

Assemble the Salad

  • Arrange greens in a large bowl or platter.
  • Top with roasted sweet potatoes, pecans, cheese, and cranberries.
  • Drizzle with maple vinaigrette just before serving.