Sweet Potato Salad with Dried Cranberries
Brighten up your table with this Sweet Potato Salad with Dried Cranberries—the perfect balance of sweet, savory, and tangy flavors! Roasted sweet potatoes, caramelized to perfection, form the hearty base of this colorful dish, while dried cranberries add a pop of sweetness and chewy texture. A zesty apple cider vinegar dressing with a hint of honey and cinnamon ties everything together, complemented by the crunch of toasted pecans (optional) and the fresh vibrance of parsley. Thinly sliced red onions add a subtle bite, creating a salad that’s as flavorful as it is nutritious. Ideal for holiday gatherings, potlucks, or as a make-ahead side, this versatile salad can be served warm, at room temperature, or chilled. Perfect for anyone seeking an easy, healthy recipe that’s packed with seasonal ingredients and bold flavor.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried cranberries
- 0.5 medium red onion
- 2 tablespoons chopped parsley
- 0.25 cup pecans (optional, toasted)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon mustard
- 0.25 teaspoon ground cinnamon
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into 1-inch pieces, then place them on the baking sheet.
Drizzle the sweet potatoes with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, thinly slice the red onion and chop the parsley. If using pecans, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, honey, mustard, and ground cinnamon to make the dressing.
Once the sweet potatoes are done roasting, allow them to cool slightly for about 5 minutes.
In a large mixing bowl, combine the roasted sweet potatoes, dried cranberries, red onion, parsley, and pecans (if using).
Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
Taste and adjust seasoning if needed, then serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 91.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 347 mg | 7% | |
*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.
