Description
This Sweet Potato Salad with Cranberries and Goat Cheese is a vibrant and flavorful dish featuring tender roasted sweet potatoes tossed with tangy dried cranberries, creamy goat cheese, crunchy pecans, and fresh parsley. A sweet and tangy balsamic honey mustard dressing ties all the elements together, making it perfect as a warm side or a light main course. It’s a delightful combination of textures and flavors that’s both nutritious and satisfying.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Salad Mix-ins
- 1/2 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped pecans
- 2 tablespoons chopped fresh parsley
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
- Prepare Sweet Potatoes: In a large bowl, toss the peeled and diced sweet potatoes with olive oil, salt, and pepper, ensuring each piece is evenly coated for roasting.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 25-30 minutes until tender and slightly caramelized, stirring once halfway through to ensure even cooking.
- Make Dressing: While the sweet potatoes roast, whisk together balsamic vinegar, honey, and Dijon mustard in a small bowl. Season with salt and pepper according to taste.
- Cool Sweet Potatoes: Once roasted, remove the sweet potatoes from the oven and let them cool slightly for a few minutes to avoid melting the cheese when mixed.
- Combine Ingredients: In a large mixing bowl, gently combine the warm sweet potatoes with dried cranberries, crumbled goat cheese, chopped pecans, and fresh parsley for a balanced texture and flavor.
- Add Dressing: Drizzle the prepared balsamic dressing over the salad mixture, then gently toss to ensure everything is evenly coated and flavors meld together.
- Serve: Serve the salad warm or at room temperature as a flavorful side dish or a light, nutritious main course.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, omit the goat cheese or replace it with a vegan cheese alternative.
- Add a handful of fresh spinach or arugula for extra greens and nutrition.
- The salad can be served warm, at room temperature, or chilled depending on your preference.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
