Sweet Potato Salad

Ingredients

• 1.5 lb sweet potatoes (About 3 large, peeled and cut into 1-inch cubes)
• 0.5 tbsp extra virgin olive oil (For roasting the sweet potatoes)
• 0.5 tsp salt (For seasoning the sweet potatoes)
• 3 tbsp seeds (Pumpkin, sesame, sunflower, or a mix)
• 0.25 cup dried cranberries (Toast with the seeds)
• 0.5 red onion (Thinly sliced)
• 5 cup arugula (Or baby spinach, or a mixture of both)
• 3 oz feta cheese (Crumbled; use dairy-free feta for a vegan salad)
• 3 tbsp extra virgin olive oil (For the dressing)
• 3 tbsp lemon juice (Freshly squeezed; apple cider vinegar or red wine vinegar may be substituted)
• 2 tbsp mustard (Dijon or American mustard)
• 1.5 tbsp maple syrup (Or honey; use maple syrup for a vegan salad)
• 1 tsp dried oregano
• 0.5 tsp salt (Or more to taste, for the dressing)
• 0.125 tsp black pepper (Red pepper flakes may be substituted)

Steps

1. 1

   Preheat the oven to 400°F (200°C). If using an air fryer, do not preheat it.

2. 2

   Peel and cut the sweet potatoes into 1-inch cubes, then place them on a baking tray.

3. 3

   Season the sweet potatoes with ½ tablespoon extra virgin olive oil and ½ teaspoon salt. Toss with your hands until evenly coated.

4. 4

   Bake the sweet potatoes for about 30 minutes, or air-fry them for about 20 minutes, until fork-tender.

5. 5

   Heat ½ tablespoon extra virgin olive oil in a non-stick or stainless-steel pan.

6. 6

   Add the seeds and dried cranberries to the pan. Season with a pinch of salt and toast over low heat for 2 minutes, stirring often.

7. 7

   Remove the toasted seeds and cranberries from the heat and set them aside to cool.

8. 8

   In a bowl, whisk together 3 tablespoons extra virgin olive oil, lemon juice, mustard, maple syrup, dried oregano, ½ teaspoon salt, and black pepper until combined.

9. 9

   Arrange the arugula on a large serving platter.

10. 10

    Top the greens with the roasted sweet potatoes, sliced red onion, crumbled feta, and the toasted seeds and cranberries.

11. 11

    Drizzle half of the dressing over the salad. Serve the remaining dressing in a small bowl for people to add as desired.

Notes

The sweet potatoes, toasted seeds, and dressing can be prepared up to 24 hours ahead and refrigerated separately. Assemble shortly before serving. Leftovers keep in an airtight container for 12–24 hours; the salad is not suitable for freezing. The published nutrition estimate is approximately 419 calories, 51 g carbohydrates, 9 g protein, and 21 g fat per serving.

Nutrition per serving

• salad
• side dish
• appetizer
• light lunch
• vegetarian
• vegan-option
• gluten-free
• roasted