Roasted Sweet Potato Salad Recipe

A warm fall or winter salad with holiday flavors from the rosemary, cranberries, and pecans. 

 

 

Serves:
4
Allergen Information
Allergen Information
Product contains:
  • Nuts

Ingredients:

  • Fresh Express Spinach
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 1 red onion, sliced
  • 1/4 cup olive oil, plus more for finishing salad
  • 1 tsp. finely chopped rosemary
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup toasted pecans
  • 1/2 cup dried cranberries
  • Sherry vinegar as needed

Instructions:

  • Preheat oven to 400 degrees F.
  • In a mixing bowl, toss the sweet potato cubes and onion slices with the olive oil and rosemary. Season with salt and pepper.
  • Spread evenly onto a heated baking sheet and roast about 30 minutes, until potatoes are tender. Cool to room temperature.
  • In a large bowl, combine Fresh Express Spinach with sweet potato and onion mixture and dried cranberries. Add olive oil and sherry vinegar to taste. Season with salt and pepper as needed.
  • Divide among plates, top with pecans and serve.
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