Roasted Sweet Potato and Cranberry Salad

Marielle Henaine
Who said you can’t keep a healthy lifestyle while eating delicious food for Thanksgiving and Christmas? Prepare this nutritious salad made with roasted sweet potatoes, pecans, cranberries, pumpkin seeds, and goat cheese, topped with a homemade lemon vinaigrette with a touch of Dijon mustard that will delight your senses.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 sweet potatoes
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 1/4 cups pecans, toasted
  • 1/4 cups cranberries
  • 1/3 cups goat cheese
  • 1/4 cups pumpkin seeds
  • 2 tablespoons lemon, for the lemon vinaigrette
  • 1 teaspoon Dijon mustard, for the lemon vinaigrette
  • 1/2 cups olive oil, for the lemon vinaigrette
  • 1 tablespoon white vinegar, for the lemon vinaigrette
  • salt, for the lemon vinaigrette
  • pepper, for the lemon vinaigrette
  • 1 avocado, cut into slices
  • fresh cilantro, leaves, for garnish
Preparation
35 mins
30 mins
Low
  • Preheat oven to 392 °F.
  • On a chopping board, using a knife, peel and cut sweet potatoes into cubes.
  • Place sweet potatoes on a baking sheet. Drizzle olive oil, salt, and pepper. Bake for 30 minutes or until soft. Remove and cool.
  • In a bowl, mix sweet potatoes, pecans, cranberries, goat cheese, and pumpkin seeds. Set aside.
  • For the vinaigrette: Combine all ingredients for the vinaigrette in a blender and blend until emulsified.
  • Serve roasted sweet potato and cranberry salad in a bowl. Garnish with avocado, cilantro leaves, and a drizzle of lemon vinaigrette.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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