Sweet Potato Apple Cinnamon Salad
Brighten up your table with this irresistible Sweet Potato Apple Cinnamon Salad—a perfect balance of hearty, sweet, and zesty flavors that celebrate the best of fall ingredients! Roasted cinnamon-spiced sweet potatoes bring warmth and caramelized perfection, paired beautifully with crisp apple slices, toasted pecans, and tart dried cranberries for delightful texture and contrast. Tossed with fresh mixed greens and a light honey-lemon dressing, this vibrant salad delivers a refreshing, wholesome bite in every forkful. Ideal as a crowd-pleasing side or a light main dish, this easy-to-make salad is ready in just 40 minutes and packed with nourishing, seasonal goodness. Whether for holiday gatherings or everyday meals, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 medium-sized apples (such as Honeycrisp or Gala)
- 0.5 cup pecans
- 0.25 cup dried cranberries
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 4 cups mixed salad greens
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Place the cubes on the prepared baking sheet.
Drizzle the sweet potatoes with 1 tablespoon of olive oil, and sprinkle with ground cinnamon, salt, and black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, core and thinly slice the apples into bite-sized pieces. Set aside.
In a small dry skillet over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until they are fragrant. Remove from heat and let cool.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey, and fresh lemon juice to make the dressing.
In a large serving bowl, combine the mixed salad greens, roasted sweet potatoes, apples, toasted pecans, and dried cranberries.
Drizzle the honey-lemon dressing over the salad and toss gently to combine.
Serve immediately, either as a main dish or a side. Enjoy!
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 100.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1082 mg | 23% | |
*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.
