Imagine a dish that transforms the humble sweet potato into a gourmet masterpiece that will make your palate dance with joy! This Sweet Potato Salad Spa is not just a recipe; it's a flavor journey that combines the earthy sweetness of roasted sweet potatoes with a tangy vinaigrette and a burst of dried cranberry excitement. Perfect for health-conscious foodies and flavor adventurers, this salad is about to become your new obsession – a true spa treatment for your taste buds that's as nourishing as it is delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, cubed
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash sweet potatoes thoroughly and cut them into uniform 1-inch cubes to ensure even roasting. Pat the cubes dry with a clean kitchen towel to help them crisp up during roasting.
- Spread sweet potato cubes on the prepared baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss to coat evenly, ensuring each cube is well-seasoned.
- Roast sweet potatoes in the preheated oven for 20-25 minutes, turning once halfway through cooking. They should be tender and have golden-brown edges when done.
- While sweet potatoes are roasting, finely dice the red onion and celery. Chop dried cranberries into smaller pieces if desired.
- In a small bowl, whisk together apple cider vinegar, remaining olive oil, salt, and pepper to create a light vinaigrette dressing.
- Once sweet potatoes are roasted and slightly cooled, transfer them to a large mixing bowl. Add diced red onion, celery, and dried cranberries.
- Pour the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are well-coated and distributed.
- Let the salad rest for 5-10 minutes at room temperature to allow flavors to meld together before serving.
- Serve warm or chilled, garnishing with fresh herbs like parsley or chives if desired.
Tips
- • For the most even roasting, make sure your sweet potato cubes are similar in size – about 1 inch works perfectly. • Pat your sweet potato cubes dry before roasting to achieve that crispy, golden-brown exterior. • Don't overcrowd the baking sheet – give your potato cubes some breathing room to ensure they roast, not steam. • The vinaigrette is key! Whisk it thoroughly to emulsify and create a smooth, well-balanced dressing. • This salad is incredibly versatile – serve it warm as a side dish or chilled as a refreshing lunch option. • For extra nutrition, consider adding toasted nuts like pecans or pumpkin seeds for a delightful crunch. • If you're meal prepping, this salad keeps well in the refrigerator for 2-3 days, making it perfect for advanced planning.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
