This roasted sweet potato and cranberry salad is a delightful blend of sweet and savory flavors, perfect for a light lunch or a festive side dish. The caramelized sweet potatoes pair beautifully with the tartness of dried cranberries, all brought together with a simple honey and apple cider vinegar dressing.
If you don't usually have dried cranberries or apple cider vinegar in your pantry, you might need to pick these up at the supermarket. Dried cranberries add a chewy texture and a burst of tartness, while apple cider vinegar provides a tangy balance to the sweetness of the honey in the dressing.
![roasted-sweet-potato-and-cranberry-salad-recipe](https://lynnecurry.com/wp-content/uploads/2024/07/roasted-sweet-potato-and-cranberry-salad-recipe-1721198225.jpg)
Ingredients For Roasted Sweet Potato And Cranberry Salad
Sweet potatoes: These are the star of the dish, providing a sweet and earthy flavor when roasted.
Dried cranberries: These add a chewy texture and a tart contrast to the sweet potatoes.
Olive oil: Used to roast the sweet potatoes, adding a rich flavor and helping them caramelize.
Salt: Enhances the natural flavors of the ingredients.
Black pepper: Adds a hint of spice and depth to the dish.
Honey: Sweetens the dressing and complements the tartness of the cranberries.
Apple cider vinegar: Provides a tangy balance to the sweetness of the honey in the dressing.
Mixed greens: The base of the salad, adding freshness and a variety of textures.
Technique Tip for This Recipe
When roasting sweet potatoes, ensure they are cut into uniform cubes to promote even cooking. For added flavor, consider tossing them with a pinch of cinnamon or smoked paprika before roasting. This will enhance the natural sweetness and add a subtle depth to the dish.
Suggested Side Dishes
Alternative Ingredients
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a great alternative.
dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and sweetness, providing a comparable flavor profile.
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it an excellent substitute for roasting.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.
black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used in the same quantity to provide a similar spiciness.
honey - Substitute with maple syrup: Maple syrup has a similar sweetness and viscosity, making it a good alternative for the dressing.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tangy flavor.
mixed greens - Substitute with baby spinach: Baby spinach has a similar texture and nutritional profile, making it a suitable replacement for mixed greens.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
Allow the roasted sweet potatoes to cool completely before storing. This prevents condensation and keeps them from becoming soggy.
Store the mixed greens separately from the roasted sweet potatoes and dried cranberries to maintain their crispness. Place the greens in an airtight container lined with a paper towel to absorb excess moisture.
For the roasted sweet potatoes and dried cranberries, use a separate airtight container. This helps in preserving their texture and flavor.
Keep the honey and apple cider vinegar dressing in a small jar or airtight container. Store it in the refrigerator to maintain its freshness.
When ready to serve, combine the mixed greens, roasted sweet potatoes, and dried cranberries. Drizzle the dressing over the salad just before serving to ensure the greens remain crisp.
If you plan to freeze the roasted sweet potatoes, spread them out on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. This method prevents them from sticking together.
Avoid freezing the mixed greens as they do not thaw well and can become mushy. Instead, purchase fresh greens when you are ready to make the salad.
The honey and apple cider vinegar dressing can be frozen in an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag. Thaw the cubes in the refrigerator before using.
When reheating the roasted sweet potatoes, do so in the oven at 350°F (175°C) for about 10-15 minutes to retain their texture and flavor. Avoid microwaving as it can make them mushy.
For best results, consume the salad within 3-4 days if stored in the refrigerator. The roasted sweet potatoes can be kept in the freezer for up to 2 months.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the leftover roasted sweet potatoes on a baking sheet.
- Cover with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes, or until warmed through.
- Toss the reheated sweet potatoes with the mixed greens and dried cranberries.
- Drizzle with the honey and apple cider vinegar dressing just before serving.
Microwave Method:
- Place the leftover roasted sweet potatoes in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 2-3 minutes, stirring halfway through.
- Check if the sweet potatoes are heated through; if not, continue heating in 30-second intervals.
- Combine with mixed greens and dried cranberries, then drizzle with the dressing.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Add the leftover roasted sweet potatoes and sauté for 5-7 minutes, stirring occasionally, until heated through.
- Combine with mixed greens and dried cranberries in a large bowl.
- Drizzle with the honey and apple cider vinegar dressing and toss to combine.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover roasted sweet potatoes in the air fryer basket.
- Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
- Combine with mixed greens and dried cranberries.
- Drizzle with the dressing just before serving.
Best Tools for This Recipe
Oven: Used to roast the sweet potatoes at a high temperature to achieve a tender and slightly caramelized texture.
Peeler: Essential for removing the skin from the sweet potatoes before cubing them.
Knife: Necessary for cutting the sweet potatoes into cubes.
Cutting board: Provides a safe and stable surface for cubing the sweet potatoes.
Baking sheet: Used to spread out the cubed sweet potatoes for roasting.
Mixing bowl: Needed to toss the sweet potatoes with olive oil, salt, and pepper before roasting.
Small bowl: Used to whisk together the honey and apple cider vinegar for the dressing.
Whisk: Helps in thoroughly combining the honey and apple cider vinegar to create a smooth dressing.
Large mixing bowl: Used to combine the roasted sweet potatoes, dried cranberries, and mixed greens.
Measuring spoons: Essential for accurately measuring the olive oil, salt, pepper, honey, and apple cider vinegar.
Tongs: Useful for tossing the salad ingredients together with the dressing.
Serving bowl: Ideal for presenting the finished salad.
How to Save Time on Making This Salad
Preheat the oven early: Start preheating your oven while you prep the sweet potatoes to save time.
Use pre-cut sweet potatoes: Purchase pre-cut sweet potatoes to skip the peeling and chopping step.
Batch roast: Roast extra sweet potatoes for future meals to save time on other recipes.
Make dressing ahead: Prepare the honey and apple cider vinegar dressing in advance and store it in the fridge.
Use a large baking sheet: Spread sweet potatoes on a large baking sheet to ensure even roasting and faster cooking.
Mix greens last: Combine mixed greens just before serving to keep them fresh and crisp.
![roasted-sweet-potato-and-cranberry-salad-recipe](https://lynnecurry.com/wp-content/uploads/2024/07/roasted-sweet-potato-and-cranberry-salad-recipe-1721198225.jpg)
Roasted Sweet Potato And Cranberry Salad
Ingredients
Main Ingredients
- 2 large Sweet Potatoes peeled and cubed
- 1 cup Cranberries dried
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoon Honey
- 2 tablespoon Apple Cider Vinegar
- 4 cups Mixed Greens
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together the honey and apple cider vinegar to make the dressing.
- In a large mixing bowl, combine the roasted sweet potatoes, dried cranberries, and mixed greens.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately.
Nutritional Value
Keywords
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