Get ready to experience a culinary revelation that will make your taste buds dance with joy! This Roasted Sweet Potato Salad with Balsamic Vinaigrette is not just another side dish – it's a flavor-packed, nutritious masterpiece that combines the rich, caramelized sweetness of roasted sweet potatoes with crisp mixed greens, crunchy walnuts, and tangy dried cranberries. Whether you're a health-conscious foodie or simply looking to elevate your meal repertoire, this recipe promises to be a game-changer that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, cubed
- 4 cups mixed greens
- 1/2 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the sweet potatoes become tender and caramelized.
- While the oven is heating, wash and peel the sweet potatoes. Cut them into 1-inch cubes, ensuring they are roughly the same size for even cooking.
- In a large bowl, toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper until they are well-coated. This will enhance their flavor and help them roast beautifully.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet. Make sure they are not overcrowded to allow for proper roasting.
- Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes, or until they are golden brown and tender. Be sure to stir them halfway through the cooking time to ensure even roasting.
- While the sweet potatoes are roasting, prepare the salad base. In a large mixing bowl, combine the mixed greens, chopped walnuts, and dried cranberries. Toss them gently to mix.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes. This will prevent the greens from wilting when combined.
- After the sweet potatoes have cooled slightly, add them to the bowl with the mixed greens, walnuts, and cranberries. Gently toss the ingredients together to combine.
- Drizzle the balsamic vinaigrette over the salad and toss again until everything is evenly coated. Adjust the seasoning with additional salt and pepper, if desired.
- Serve the roasted sweet potato salad warm or at room temperature. Enjoy this nutritious and flavorful dish as a side or a light main course!
Tips
- Choose the Right Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes without any soft spots or blemishes for the best roasting results.
- Cube Consistently: Cut your sweet potato cubes into uniform 1-inch pieces to ensure even cooking and beautiful caramelization.
- Don't Overcrowd the Baking Sheet: Give your sweet potato cubes room to breathe. Overcrowding will steam the potatoes instead of roasting them, preventing that delicious golden-brown exterior.
- Olive Oil is Key: Use a good quality olive oil to coat the sweet potatoes – it helps with both flavor and even roasting.
- Timing is Everything: Stir the sweet potatoes halfway through roasting to ensure they cook evenly and develop a perfect caramelized exterior.
- Let Them Cool Slightly: Allow roasted sweet potatoes to cool for a few minutes before adding to the salad to prevent wilting the greens.
- Customize Your Salad: Feel free to swap walnuts for pecans or add goat cheese for extra creaminess. This recipe is wonderfully versatile!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
