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For this salad, you need: - 2 medium sweet potatoes, peeled and cubed - 2 tablespoons olive oil - 3 tablespoons pure maple syrup - Salt and pepper to taste - 1 teaspoon cinnamon Sweet potatoes bring a nice sweetness. The olive oil helps them roast well. Maple syrup gives a lovely glaze. Salt and pepper add flavor. Cinnamon adds warmth and depth. You will also need: - 1 cup mixed salad greens (spinach, arugula, or your choice) - 1/2 cup pecans, toasted Mixed greens add freshness. Spinach or arugula works great. Toasted pecans give a nice crunch. They add a nutty flavor that pairs well with sweet potatoes. To make it even better, you can add: - 1/2 cup crumbled feta cheese - 1/4 cup dried cranberries - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard Feta adds creaminess and tang. Dried cranberries bring a fruity note. The apple cider vinegar and Dijon mustard make a simple, tasty dressing. These additions create a balance of flavors in the salad. Start by peeling the sweet potatoes. Then, cut them into small cubes. This size helps them cook evenly. Next, place the cubed sweet potatoes in a mixing bowl. Add two tablespoons of olive oil, three tablespoons of pure maple syrup, salt, pepper, and one teaspoon of cinnamon. Toss the sweet potatoes well. You want them fully coated in the mixture. Preheat your oven to 400°F (200°C). Spread the sweet potatoes on a parchment-lined baking sheet in a single layer. This helps them roast well. Place the tray in the oven and roast for about 25 to 30 minutes. Toss them halfway through to ensure even cooking. They should be tender and caramelized when done. While the sweet potatoes roast, grab a small bowl. Whisk together two tablespoons of apple cider vinegar and one tablespoon of Dijon mustard. This simple dressing adds great flavor to the salad. Make sure it blends well. Set the dressing aside until the sweet potatoes are ready. Once the sweet potatoes cool for a few minutes, it’s time to assemble your salad. In a large salad bowl, combine one cup of mixed salad greens, the roasted sweet potatoes, and half a cup of toasted pecans. If you like, add half a cup of crumbled feta cheese for extra flavor. Toss in a quarter cup of dried cranberries for sweetness. Finally, drizzle the salad dressing over everything and gently toss to combine. Enjoy your colorful and tasty salad! Roasting the sweet potatoes brings out their natural sweetness. First, cut them into even cubes. This helps them cook at the same speed. Spread the cubes on a parchment-lined sheet. Make sure they are in a single layer. This way, they roast evenly. Toss them halfway through cooking for the best results. Bake at 400°F for about 25 to 30 minutes. They should be tender and lightly caramelized. To make the sweet potatoes shine, use a good mix of flavors. Toss them with olive oil, maple syrup, salt, and pepper. Add a teaspoon of cinnamon for warmth. The cinnamon pairs well with sweet potatoes. You can taste the sweet and spicy notes in every bite. This mix gives your salad a lovely, rich flavor. A beautiful salad makes the meal even better. Serve it in a large shallow bowl for a family-style meal. For individual servings, use nice plates. Top the salad with extra pecans and feta for crunch and creaminess. A drizzle of maple syrup adds a glossy finish. You can also sprinkle some dried cranberries on top for color. This makes the salad pop on the table! {{image_2}} You can easily make this salad vegetarian or vegan. To do this, skip the feta cheese. Instead, add some avocado for creaminess. You can also use a vegan salad dressing. A mix of olive oil and lemon juice works well. This keeps the salad fresh and tasty. If you want to switch up the nuts, walnuts or almonds are great choices. They add crunch and flavor. For fruits, try using apple slices or pomegranate seeds. These can give a nice burst of sweetness. You can mix and match to find your favorite combo. You can use different greens in this salad. If you want a peppery taste, arugula is a good option. Kale adds a hearty feel. If you like mild greens, use romaine or butter lettuce. Each green will change the flavor and texture of your salad. After enjoying your Maple Roasted Sweet Potato Pecan Salad, store leftovers in an airtight container. This keeps the salad fresh and tasty. The salad holds well for up to three days in the fridge. If you want to warm the sweet potatoes, do so gently. Use a microwave or oven. Heat them until just warm to keep the salad fresh. Avoid reheating the greens and nuts, as they should stay crisp. To keep your salad fresh, store the dressing separately. Combine it when you're ready to eat. This step helps keep the greens crisp and prevents wilting. Also, if you can, add nuts just before serving for extra crunch. Yes, you can prep some parts ahead. Roast the sweet potatoes and store them. Keep the salad greens and dressing separate in the fridge. Mix everything together when you are ready to serve. This keeps the salad fresh and crisp. You can try many dressings. A simple balsamic vinaigrette works well. A honey mustard dressing can add a nice twist. You can even use a yogurt-based dressing for creaminess. Just pick what you enjoy most! Yes, this salad is already gluten-free! All the ingredients are free from gluten. Just check any dressings or extras to ensure they are also gluten-free. Enjoy without worry. Absolutely! Grilled chicken, chickpeas, or tofu are great options. They add protein and make the salad more filling. Choose what you like best for a healthy boost. To make this salad vegan, skip the feta cheese. You can add more nuts or seeds for creaminess. Also, check your dressing to ensure it is vegan-friendly. There are many tasty options out there! Store leftovers in an airtight container. Keep the salad greens and dressing separate to avoid sogginess. The roasted sweet potatoes can stay with the other ingredients. They last for about 2-3 days in the fridge. Yes, fresh herbs add great flavor! Try adding parsley, cilantro, or mint. Chop them finely and mix them in with the salad. This adds a fresh and vibrant taste. This salad pairs well with grilled meats or fish. It also complements sandwiches or wraps nicely. You can enjoy it as a light lunch or a side dish for dinner. To make it heartier, add grains like quinoa or farro. These grains blend well with sweet potatoes and add texture. You can also toss in more nuts or seeds for crunch. This blog post covered how to make a tasty sweet potato salad. We discussed key ingredients like sweet potatoes, nuts, and greens, along with optional add-ins. I shared easy step-by-step instructions, from prepping to serving. Tips on roasting and flavoring added fun. We explored variations for different diets and how to store leftovers. In conclusion, this salad is healthy and flexible. You can easily adjust it to fit your tastes. Enjoy making your own version!

Maple Roasted Sweet Potato Pecan Salad

Discover the deliciousness of Maple Roasted Sweet Potato Pecan Salad, a perfect blend of sweet and savory! This vibrant salad features tender sweet potatoes roasted to perfection, crunchy pecans, and fresh greens, all drizzled with a tangy apple cider vinaigrette. Ideal for any occasion, this nourishing dish is easy to make and sure to impress. Click through to explore the full recipe and create a crowd-pleasing salad today!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

2 tablespoons olive oil

3 tablespoons pure maple syrup

Salt and pepper to taste

1 teaspoon cinnamon

1 cup mixed salad greens (spinach, arugula, or your choice)

1/2 cup pecans, toasted

1/2 cup crumbled feta cheese (optional)

1/4 cup dried cranberries

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the cubed sweet potatoes, olive oil, maple syrup, salt, pepper, and cinnamon. Toss well to coat the sweet potatoes evenly.

      Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.

        Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and caramelized, tossing halfway through for even cooking.

          While the sweet potatoes are roasting, prepare the salad dressing by whisking together the apple cider vinegar and Dijon mustard in a small bowl.

            Once the sweet potatoes are done, allow them to cool for a few minutes.

              In a large salad bowl, combine the mixed greens, roasted sweet potatoes, toasted pecans, crumbled feta (if using), and dried cranberries.

                Drizzle the apple cider vinaigrette over the salad and gently toss to combine.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4

                    - Presentation Tips: Serve the salad in a large shallow bowl or individual plates, and sprinkle additional pecans and feta on top for an attractive finish. A drizzle of extra maple syrup can also add a glossy touch!