Maple Roasted Sweet Potato Salad

$- 2 large sweet potatoes, peeled and cut into 1-inch cubes - 3 tablespoons extra virgin olive oil - 3 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Sea salt and freshly ground black pepper, to taste - 4 cups mixed salad greens (such as baby spinach, arugula, and kale) - 1/2 cup walnuts, roughly chopped - 1/2 cup dried cranberries - 1/4 cup feta cheese, crumbled - 2 tablespoons apple cider vinegar To make this salad, you need to measure your ingredients carefully. Start with the sweet potatoes. Make sure to peel them well. Cut them into 1-inch cubes for even cooking. Use a large mixing bowl to combine the sweet potatoes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss them until each cube is well coated. This step adds great flavor. While preparing the salad greens, make sure they are fresh and clean. I love using a mix of baby spinach, arugula, and kale. The greens add color and texture to the dish. For the toppings, chop the walnuts roughly. You want big pieces for crunch. The dried cranberries give a pop of sweetness. Finally, crumble the feta cheese for a creamy touch. This salad is not just tasty; it's healthy too! Sweet potatoes are full of vitamins and fiber. They provide energy and help keep you full. Walnuts add healthy fats and protein, while cranberries offer antioxidants. The feta cheese adds calcium and protein, making this dish a balanced meal. If you want to enjoy a colorful and tasty meal, this salad is a great choice. You can feel good about what you’re eating while enjoying every bite! {{ingredient_image_2}} First, set your oven to 400°F (200°C). Preheating helps the sweet potatoes roast evenly. A hot oven gives them that nice golden color. This step is key for a great texture. Take two large sweet potatoes and peel them. Cut them into 1-inch cubes. In a large mixing bowl, add the sweet potatoes. Pour in three tablespoons of extra virgin olive oil and three tablespoons of pure maple syrup. Next, add one teaspoon of ground cinnamon and half a teaspoon of ground nutmeg. Season with sea salt and freshly ground black pepper to taste. Toss everything well. Make sure each piece is coated evenly. This mix brings out the sweet flavor. Spread the sweet potato cubes on a baking sheet. Lay them in a single layer. Place the tray in the preheated oven. Roast for 25-30 minutes. Stir halfway through to cook them evenly. You want them golden brown and tender. This step gives the salad its wonderful taste and texture. To get sweet potatoes just right, start with even-sized cubes. Cut them into 1-inch pieces. This helps them cook evenly. Use extra virgin olive oil for rich taste. Toss them well in a bowl with maple syrup, cinnamon, nutmeg, salt, and pepper. Spread them out on a baking sheet. Make sure they are not crowded. This allows them to roast rather than steam. Roast at 400°F for 25-30 minutes. Stir them halfway for a golden finish. They should be tender and slightly caramelized when done. While cinnamon and nutmeg add warmth, feel free to explore other flavors. Try rosemary or thyme for a fresh twist. Both herbs pair well with sweet potatoes. You can also add a pinch of cayenne for heat. Just a little will give a nice kick. Don't forget to adjust salt and pepper based on your taste. This will help balance the sweetness from the maple syrup. Serve the salad in individual bowls for a nice touch. Add extra walnuts and cranberries on top for color and texture. This makes the dish pop visually. You can also sprinkle some feta cheese on the side for a creamy bite. If you want a cool salad, chill it for about 20 minutes. This will make it refreshing. Enjoy this salad warm or cold; it’s tasty either way! Pro Tips Choose the Right Sweet Potatoes: Select firm sweet potatoes with smooth skin for the best flavor and texture. Avoid any with soft spots or blemishes. Let Them Cool: Allow the roasted sweet potatoes to cool slightly before mixing them into the salad. This helps maintain their shape and prevents wilting the greens. Adjust the Sweetness: You can modify the amount of maple syrup based on your taste preference. Feel free to add more or less to suit your desired sweetness level. Experiment with Greens: Feel free to swap out the salad greens for your favorite varieties. This salad pairs well with mixed greens, romaine, or even kale for added crunch. {{image_4}} You can change ingredients to fit different diets. For a vegan salad, skip the feta cheese. Instead, try avocado or a vegan cheese alternative. If you want more protein, add grilled chicken or chickpeas. For a nut-free option, replace walnuts with sunflower seeds. This keeps the crunch without the nuts. You can mix in seasonal fruits or veggies. In spring, add fresh peas or asparagus for crunch. In summer, swap in ripe tomatoes or cucumbers for brightness. Fall brings roasted beets or apples, which taste great with sweet potatoes. In winter, try adding roasted Brussels sprouts or pomegranate seeds for a pop of color. You can play with dressings to change flavors. For a creamy twist, mix Greek yogurt with lemon juice. If you like spicy, add a bit of sriracha to the apple cider vinegar. A honey mustard dressing gives a sweet and tangy taste. Experiment with your favorite flavors to make it your own! To keep your Maple Roasted Sweet Potato Salad fresh, store it in an airtight container. This will help maintain its flavor and texture. Place the salad in the fridge right after serving. It is best to separate the toppings, like walnuts and feta cheese, if you can. This prevents them from getting soggy. If you want to enjoy the salad warm again, reheat the sweet potatoes only. The greens won't taste good reheated. Place the sweet potatoes in a microwave-safe dish. Heat them for about 30 seconds to a minute. Stir gently and check the temperature. You want them warm, not hot. I do not recommend freezing this salad. Freezing can make the sweet potatoes mushy. The greens and toppings may also lose their crunch. If you have leftover sweet potatoes, you can freeze them alone. Just make sure they are cooled and stored in a freezer-safe bag. Use them later in another dish, like a soup or a casserole. This salad stays fresh for up to three days in the fridge. Store it in an airtight container. The sweet potatoes may soften over time, but the flavors will still be great. Yes, you can make this salad ahead of time. Roast the sweet potatoes and let them cool. You can mix them with the greens and toppings later. Keep the salad dressing separate until serving to keep everything fresh. To serve leftovers, gently toss the salad again. You can add a splash of olive oil or vinegar for extra flavor. If the salad seems dry, this will help revive it. Enjoy it cold or at room temperature for a tasty meal. In this article, we explored how to make delicious roasted sweet potatoes. We discussed the key ingredients, preparation steps, and important tips to get them just right. I shared various ways to make them suit your needs, from flavor variations to storage tips. Remember, roasting sweet potatoes can be simple and fun. With practice, you can create tasty dishes that everyone loves. Enjoy experimenting with flavors and serving your tasty creations!$

Maple Roasted Sweet Potato Salad

A warm and hearty salad featuring roasted sweet potatoes, mixed greens, and a delightful maple dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 large sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons extra virgin olive oil
3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
to taste sea salt and freshly ground black pepper
4 cups mixed salad greens (such as baby spinach, arugula, and kale)
0.5 cup walnuts, roughly chopped
0.5 cup dried cranberries
0.25 cup feta cheese, crumbled
2 tablespoons apple cider vinegar

Instructions

Preheat the oven: Set your oven to preheat at 400°F (200°C) to ensure it reaches the right temperature for roasting.
Prepare the sweet potatoes: In a large mixing bowl, combine the cubed sweet potatoes with the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss well until all the sweet potato cubes are evenly coated with the mixture.
Roast the sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Place the tray in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are golden brown and tender, stirring halfway through to promote even cooking.
Prepare the salad base: While the sweet potatoes are roasting, take a large salad bowl and layer in your mixed salad greens, creating a bed for the toppings.
Add the roasted sweet potatoes: Once the sweet potatoes are done roasting, allow them to cool for about 10 minutes. Then, gently mix them into the bowl with the salad greens.
Add the topping: Sprinkle the chopped walnuts, dried cranberries, and crumbled feta cheese over the salad to add texture and flavor.
Dress the salad: Drizzle the apple cider vinegar over the salad and toss gently to combine all the ingredients without breaking up the sweet potatoes.
Serve: Enjoy the salad right away for a warm and hearty dish, or chill it for about 20 minutes in the refrigerator for a refreshing cold salad option.

Notes

For an eye-catching presentation, serve the salad in individual bowls and garnish with extra walnuts and cranberries on top for added color and texture.

Keyword healthy, maple, salad, sweet potato