Description
A vibrant salad that combines roasted sweet potatoes, tart cranberries, and creamy goat cheese, perfect for any gathering.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 cup dried cranberries
- 4 oz goat cheese, crumbled
- 1/2 cup pecans or walnuts, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, pepper, and smoked paprika in a bowl.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, turning halfway through.
- In a large bowl, combine roasted sweet potatoes, cranberries, nuts, and fresh herbs.
- Crumble goat cheese over the salad and toss gently to combine.
- Drizzle with more olive oil, and adjust seasoning with salt and pepper if desired.
- Serve warm, at room temperature, or cold.
Notes
For a vegan version, omit goat cheese and use a plant-based alternative. This salad stores well in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg
Keywords: sweet potato salad, cranberries, goat cheese, healthy salad, Thanksgiving recipe, gluten-free side