Go Back

Roasted Sweet Potato Salad with Pecans

A cozy and fresh roasted sweet potato salad mixed with crunchy pecans, tart cranberries, and a creamy maple-mustard dressing.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 5 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 469
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 lbs sweet potatoes Choose firm potatoes with smooth skin.
  • 2 tbsp olive oil Used for tossing sweet potatoes.
  • 1 tsp kosher salt Seasoning for the sweet potatoes.
  • 1 cup dried cranberries For sweetness and texture.
  • 1.5 cups arugula Adjust to taste for freshness.
For the sugared pecans
  • 1 cup pecan halves Used for crunch.
  • 6 tbsp sugar For creating a sugary coating.
  • 1/8 cup water To mix with sugar for microwave cooking.
For the dressing
  • 1/4 cup mayonnaise Makes the dressing creamy.
  • 2 tbsp Greek yogurt For tanginess.
  • 1/4 cup maple syrup Adds sweetness to the dressing.
  • 1 tbsp stone-ground mustard with seeds Provides a sharp flavor.
  • Juice of 1 lemon Add bright acidity.

Method
 

Preparation
  1. Peel the sweet potatoes and cut them into evenly sized cubes. Toss with olive oil and kosher salt.
Cooking
  1. Heat the oven to 400°F and roast the sweet potatoes for about 25 minutes until tender and lightly caramelized.
  2. For a cold salad, let the sweet potatoes cool, then refrigerate for at least 1 hour.
  3. In a microwave-safe dish, stir together pecans, sugar, and water. Microwave for about 5 minutes, stirring every minute until caramelized.
Dressing and Assembly
  1. Whisk together mayonnaise, Greek yogurt, mustard, maple syrup, and lemon juice in a bowl.
  2. Just before serving, toss the chilled sweet potatoes with the dressing, arugula, dried cranberries, and chopped sugared pecans.

Notes

This salad pairs well with roasted chicken, baked ham, or lentil soup. Store leftovers in the refrigerator for up to 2 days, keeping components separate for best texture.