Sweet Potato and Ginger Salad
Indulge in the vibrant, nourishing flavors of Sweet Potato and Ginger Salad, a perfect harmony of roasted sweet potatoes, earthy baby spinach, and a zingy ginger-lime dressing. This salad boasts a delightful combination of textures and tastes, with caramelized sweet potato cubes, crunchy toasted pecans, and juicy pops of dried cranberries. A touch of ground cinnamon and fresh ginger adds warmth and aromatic depth, while honey and lime juice provide a tangy-sweet balance. Ready in just 45 minutes, this versatile dish can be served warm or chilled, making it an ideal choice for a wholesome lunch, a stunning side, or even a light dinner. Perfect for fans of healthy recipes, seasonal vegetables, and bold flavors, this Sweet Potato and Ginger Salad is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 2 inches fresh ginger
- 4 cups baby spinach
- 0.5 medium red onion
- 1 tablespoon honey
- 2 tablespoons lime juice
- 0.5 cups toasted pecans
- 0.25 cups dried cranberries
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes, wash them, and cut them into 1-inch cubes.
Place the sweet potato cubes in a large bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with ground cinnamon, and season with 0.5 teaspoon of salt. Toss until the sweet potatoes are evenly coated.
Spread the sweet potatoes on the lined baking sheet in a single layer. Roast in the oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, peel and finely grate the ginger, and thinly slice the red onion into half-moons.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, grated ginger, black pepper, and the remaining 0.5 teaspoon of salt to make the dressing.
In a large salad bowl, combine the baby spinach, roasted sweet potatoes, red onion slices, toasted pecans, and dried cranberries.
Drizzle the ginger-lime dressing over the salad and gently toss everything together to coat evenly.
Serve immediately while the sweet potatoes are still warm, or chill in the refrigerator for a cold salad option. Enjoy!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 70.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
