Roasted Sweet Potato Salad
This Roasted Sweet Potato Salad is made for Thanksgiving potlucks! Tender roasted sweet potatoes are tossed with a maple-mustard vinaigrette, dried cherries, crunchy pepitas and feta cheese. It's easy to make ahead, travels well and tastes great warm or at room temperature.
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 small shallot very thinly sliced
- 2 celery ribs thinly sliced
- ½ cup unsweetened dried cherries roughly chopped
- ½ cup roasted pumpkin seeds (pepitas)
- 4 ounces feta cheese crumbled
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F. Place sweet potatoes on rimmed baking pan. Add 2 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper and toss until well combined. Roast 20 to 25 minutes or until tender and lightly browned, stirring once halfway through cooking.
- Meanwhile, whisk vinegar, maple syrup, mustard, thyme, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in large bowl.
- Add shallot, celery and dried cherries to vinaigrette and toss until well combined.
- Add warm sweet potatoes and pepitas and gently toss until combined.
- Transfer to serving bowl and top with feta and parsley. Serve warm or at room temperature.
Calories: 260kcal, Carbohydrates: 33g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.003g, Cholesterol: 13mg, Sodium: 558mg, Potassium: 487mg, Fiber: 5g, Sugar: 11g, Vitamin A: 16594IU, Vitamin C: 6mg, Calcium: 125mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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