Making sweet potato salad is a delicious and nutritious choice for any meal. With the natural sweetness of the sweet potatoes, combined with fresh and vibrant flavors, it's a refreshing twist on a classic dish.
ingredient
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 5 ounces baby arugula
- ½ cup diced Granny Smith apple, ½" dice
- ⅓ cup pecans
- ¼ cup dried cranberries
- ¼ cup goat cheese
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup, or honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 1 tablespoon minced shallots
Directions
- Heat the Oven – Set the oven rack to the center position. Heat the oven to 375ºF (191ºC).
- Prepare the Potatoes – Wash and peel the sweet potatoes. Trim off the ends, and cut them into ½" thick rounds. Cut large rounds into halves or quarters to create smaller pieces.
- Toss with Seasonings – Grease a large rimmed baking sheet with olive oil, spreading it into an even layer to prevent sticking. Add the potatoes to the pan and evenly coat them with olive oil, salt, garlic powder, and black pepper. Spread in a single layer.
- Roast – Roast until the potatoes are fork-tender and golden brown, about 30 to 35 minutes. Transfer to a wire rack and cool the potatoes on the sheet pan.
- Make the Dressing – In a medium bowl, whisk the apple cider vinegar, dijon mustard, maple syrup, salt, and pepper.
- Slowly drizzle in the olive oil, continuously whisking until a thickened dressing is formed. Add the minced shallots and whisk to combine. Season with salt and pepper to taste.
- Assemble the Salad – In a large serving bowl add the arugula, sweet potatoes, apples, pecans, cranberries, and crumbled goat cheese. Serve with the dressing on the side, or drizzle on top and toss with enough dressing to lightly coat.
Related Recipes
