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Roasted Sweet Potato Salad with Blueberries, Pecans, Cranberries, and Lemon-Balsamic Vinaigrette Recipe

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3.8 from 15 reviews

This Roasted Sweet Potato Salad recipe combines the natural sweetness of roasted sweet potatoes with fresh blueberries, crunchy pecans, tangy cranberries, and a zesty homemade vinaigrette. It’s a colorful, nutritious salad perfect as a side dish or a light lunch, balancing sweet, savory, and tangy flavors with a satisfying crunch.

  • Total Time: 43 minutes
  • Yield: 6 servings

Ingredients

Roasted Sweet Potatoes

  • 6 cups sweet potato, chopped into bite-sized pieces with peel on
  • 1.5 Tbsp avocado oil
  • Sea salt to taste

Salad Mix

  • 6 ounces fresh blueberries
  • ½ cup raw or roasted pecans, chopped
  • ½ cup dried cranberries
  • ½ cup grated parmesan cheese or feta cheese crumbles
  • ⅓ cup raw or roasted pumpkin seeds
  • ¼ cup red onion, finely chopped

Salad Dressing

  • ⅓ cup avocado oil
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 small clove garlic, minced
  • 3 Tbsp fresh parsley, chopped
  • Sea salt to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the sweet potatoes.
  2. Prepare Sweet Potatoes: Chop the sweet potatoes into bite-sized pieces, leaving the skin on. Place them on a large rimmed baking sheet, drizzle with 1.5 tablespoons of avocado oil, and sprinkle sea salt to taste. Toss everything with your hands to coat evenly, then spread the sweet potatoes in a single layer.
  3. Roast Sweet Potatoes: Place the baking sheet on the center rack of the oven. Roast for 20 minutes, then stir the sweet potatoes with a spatula to ensure even cooking. Roast for another 5 to 8 minutes until they are golden brown and tender to your liking.
  4. Cool Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool while preparing other components.
  5. Make Salad Dressing: In a small bowl or measuring cup, whisk together ⅓ cup avocado oil, 2 tablespoons fresh lemon juice, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, minced garlic, chopped parsley, and sea salt to taste. Set aside to allow flavors to meld.
  6. Combine Salad Ingredients: In a large mixing bowl, add blueberries, chopped pecans, dried cranberries, parmesan or feta cheese, pumpkin seeds, finely chopped red onion, and the cooled roasted sweet potatoes.
  7. Toss Salad: Pour the prepared dressing over the salad ingredients. Using two wooden spoons, toss everything together gently but thoroughly until all components are evenly coated with the vinaigrette. Taste and adjust sea salt as needed.
  8. Serve: Serve the salad immediately as a side dish or enjoy it as a light and nutritious lunch.

Notes

  • You can substitute parmesan cheese with feta cheese for a tangier flavor.
  • Use raw or roasted pecans and pumpkin seeds depending on your texture preference.
  • If you prefer a nuttier taste, try roasting the pumpkin seeds briefly before adding.
  • Make sure sweet potatoes are cooled before mixing with salad ingredients to prevent wilting the greens and affecting texture.
  • This salad is best enjoyed fresh but can be refrigerated for up to 2 days; dress just before serving if storing.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/roasted-sweet-potato-salad-with-blueberries-pecans-cranberries-and-lemon-balsamic-vinaigrette-recipe/