Description
This vibrant Fall Harvest Sweet Potato Salad combines roasted sweet potatoes, crunchy apples, and tangy cranberries for a deliciously festive side that captures autumn’s essence.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g)
- 2 tart apples (like Granny Smith), diced
- 1 cup dried cranberries (150g)
- 1/2 cup chopped pecans (60g), toasted
- 3 tbsp maple syrup (45ml)
- 3 tbsp olive oil (45ml)
- 1 tsp cinnamon (2g)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into bite-sized pieces. Toss them in olive oil, cinnamon, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast sweet potato cubes for about 25-30 minutes until tender and golden brown.
- While the sweet potatoes roast, dice the apples. In a large bowl, combine roasted sweet potatoes with chopped apples, dried cranberries, and toasted pecans.
- In a small bowl or jar, whisk together maple syrup and additional olive oil if desired. Drizzle over salad mixture.
- Gently toss everything until coated in dressing. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 290
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra flavor, consider adding fresh herbs such as parsley or cilantro. This salad can be made ahead of time; store ingredients separately in airtight containers before combining when ready to serve.