Roasted Sweet Potato Salad with Honey-Maple Vinaigrette Recipe

5 4 5
Roasted Sweet Potato Salad with Honey-Maple Vinaigrette Recipe
Roasted Sweet Potato Salad with Honey-Maple Vinaigrette Recipe photo by Taste of Home
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Roasted Sweet Potato Salad with Honey-Maple Vinaigrette Recipe

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5 4 5
Publisher Photo
This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
  • 5 tablespoons canola oil, divided
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1 medium apple, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup crumbled blue cheese

Directions

Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.
In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Sweet Potato Salad with Honey-Maple Vinaigrette in Taste of Home November 2014, p75

Nutritional Facts

1 cup: 340 calories, 16g fat (3g saturated fat), 6mg cholesterol, 192mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 5g protein.

  • 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
  • 5 tablespoons canola oil, divided
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1 medium apple, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup crumbled blue cheese
  1. Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil. Roast 35-40 minutes or until tender. Transfer to a large bowl; cool slightly.
  2. In a small bowl, whisk vinegar, honey, maple syrup, garlic, mustard, salt, pepper and remaining oil until blended. Add spinach, apple, cranberries and pecans to sweet potatoes. Drizzle with vinaigrette and toss to coat. Top with cheese. Serve immediately. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Sweet Potato Salad with Honey-Maple Vinaigrette in Taste of Home November 2014, p75

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Reviews forRoasted Sweet Potato Salad with Honey-Maple Vinaigrette

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smoonchie User ID: 7410432 276318
Reviewed Oct. 15, 2017

"This salad is Excellent! The flavor is awesome!"

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Patrisha11 User ID: 1218493 260175
Reviewed Jan. 23, 2017

"Very tasty saiad!! We served salmon along with this salad. Perfect combination for dinner tonight."

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rhabmik User ID: 8161953 215031
Reviewed Dec. 16, 2014

"This is probably one of the best salads ever!!! I added green onion and applewood smoked bacon.....YUM!!!!!!"

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lcbrown1 User ID: 1013415 213684
Reviewed Nov. 27, 2014

"Made for Thanksgiving dinner today. Rave reviews!!! Everyone loved it, definitely a keeper!"

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