Sweet Potato Salad with Apples

Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is a vegan and a gluten free recipe that may be served warm or cold.

Prep Time 5

Cook Time 40

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

2 ½ - 3 pounds (2.49 kg) sweet potatoes peeled and cubed in 1 inch chunks
3 tablespoons (3 tablespoons) olive oil
¾ teaspoon (3/4 teaspoon) salt
¼ teaspoon (1/4 teaspoon) pepper
1 (1) medium apple, chopped
½ cup (49.5 g) chopped pecans
⅓ cup (40.4 g) dried cranberries

Maple Mustard Dressing

1 tablespoon (1 tablespoon) olive oil
2 teaspoons (2 teaspoons) apple cider vinegar
1 tablespoon (1 tablespoon) pure maple syrup
1 tablespoon (1 tablespoon) stone ground mustard
1 tablespoon (1 tablespoon) dijon mustard
2 tablespoons (2 tablespoons) chives or green onions minced

Instructions

Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
2 ½ - 3 pounds sweet potatoes, 3 tablespoons olive oil, ¾ teaspoon salt, ¼ teaspoon pepper
Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.
1 medium apple,, ½ cup chopped pecans, 1 tablespoon olive oil, 2 teaspoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 tablespoon stone ground mustard, 1 tablespoon dijon mustard, 2 tablespoons chives or green onions, ⅓ cup dried cranberries

Nutrition