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Sweet Potato Salad

Sweet Potato Salad
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Enjoy a vibrant Sweet Potato Salad packed with flavors! Perfect as an appetizer or side dish—try this healthy recipe today!

Ingredients

Scale
  • 1½ pounds sweet potatoes
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 3 tablespoons seeds (pumpkin, sesame, sunflower, or a mix)
  • ¼ cup dried cranberries
  • ½ red onion (thinly sliced)
  • 5 cups arugula (or baby spinach)
  • 3 ounces feta cheese (crumbled)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 3 tablespoons lemon juice
  • 2 tablespoon mustard
  • 1½ tablespoon maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper (or red pepper flakes)

Instructions

  1. Preheat the oven to 400°F (200°C). If using the air fryer, there’s no need to preheat it.
  2. Peel and chop 1½ pounds sweet potatoes into 1-inch cubes and add them to the baking tray.
  3. Season with ½ tablespoon extra virgin olive oil and ½ teaspoon salt; toss with your hands.
  4. Bake for about 30 minutes or air fry for 20 minutes until fork-tender.
  5. Heat ½ tablespoon extra virgin olive oil in a non-stick or stainless steel pan.
  6. Add 3 tablespoons seeds and ¼ cup dried cranberries; season with a pinch of salt.
  7. Toast on low heat for two minutes while stirring often; set aside to cool.
  8. In a bowl, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoon mustard, 1½ tablespoon maple syrup, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
  9. Arrange 5 cups arugula on a large serving platter.
  10. Top with the roasted sweet potatoes, thinly sliced red onion, crumbled feta cheese, toasted seeds, and cranberries.
  11. Drizzle with half of the dressing; keep the other half in a small bowl for serving.

Nutrition

Find it online: https://mealsbysophie.com/sweet-potato-salad/