Description
For the Salad
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup toasted pecans, chopped
2 tablespoons fresh parsley, chopped
For the Lemon Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika. Spread evenly on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Remove from oven and let cool slightly.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper to make the dressing.
In a large bowl, combine roasted sweet potatoes, dried cranberries, feta cheese, toasted pecans, and parsley.
Drizzle with lemon dressing and toss gently to combine.
Serve warm or at room temperature.
Prep Time: 10 minutes, Cooking Time: 30 minutes, Total Time: 40 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your sweet potato cubes are uniform, about 1/2-inch in size, for even roasting. Preheat your oven to 400°F (200°C) with the rack in the center position. While it heats, line your baking sheet—this prevents sticking and makes cleanup easy. When tossing the potatoes with oil and spices, do so directly on the prepared sheet to minimize mess. Roast for 15 minutes, then use a thin spatula to flip each piece for maximum caramelization. The dressing can be made while the potatoes roast; whisk it vigorously until the mixture is fully emulsified and creamy. Let the roasted potatoes cool for 5-10 minutes before combining with the other salad ingredients to prevent the feta from melting.
Serving Suggestions
This versatile salad complements a wide range of meals. For a light lunch, serve it over a bed of fresh baby spinach or arugula. It makes an excellent side dish for grilled chicken, pork chops, or baked salmon. To turn it into a hearty vegetarian main, add a scoop of quinoa or farro and some chickpeas. For a festive presentation, serve it in a large, shallow bowl garnished with extra parsley and a few whole toasted pecans on top.
How-to Summary
Cube and roast sweet potatoes with oil and spices until caramelized. Whisk olive oil, lemon juice, honey, mustard, and garlic into a dressing. Combine cooled potatoes with cranberries, feta, pecans, and parsley. Toss everything with the dressing and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store the components separately. Combine the roasted potatoes, cranberries, nuts, and parsley in one container and the dressing in another. Refrigerate for up to 2 days. Add the feta and dressing just before serving.
What can I use instead of feta cheese? Goat cheese crumbles offer a similar tangy creaminess. For a dairy-free version, omit the cheese or use a vegan feta alternative.
How do I toast pecans properly? Place chopped pecans in a dry skillet over medium heat. Stir constantly for 3-5 minutes until fragrant and lightly browned. Immediately transfer to a plate to cool.
Can I use a different type of potato? While sweet potatoes are ideal for their sweetness, you can substitute with diced butternut squash or even regular Yukon Gold potatoes, adjusting the roasting time as needed.
Why is my dressing separating? This is normal. Simply whisk it again vigorously right before drizzling. For a more stable emulsion, add the olive oil in a slow, steady stream while whisking constantly.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this will steam the potatoes instead of roasting them. Do not skip the step of flipping the potatoes halfway through roasting; this ensures even browning. Be cautious not to over-dress the salad; start with half the dressing, toss, and add more as needed. Finally, do not add the dressing while the potatoes are piping hot, as it can cause the fresh herbs to wilt and the cheese to lose its texture.
Conclusion
This Roasted Sweet Potato Salad with Lemon Dressing is a perfect harmony of sweet, savory, tangy, and crunchy elements. It’s surprisingly simple to prepare yet delivers complex flavors and vibrant colors that are sure to impress. Whether you need a standout side dish for a dinner party or a satisfying make-ahead lunch, this recipe is a reliable and delicious choice. Its flexibility with ingredients also allows you to adapt it based on the season or what you have on hand. Give it a try and enjoy a new favorite salad.
