Roasted Sweet Potato and Pecan Salad Recipe

Introduction

This roasted sweet potato and pecan salad offers a delightful mix of sweet, savory, and crunchy flavors. With tender roasted sweet potatoes, toasted pecans, and fresh greens tossed in a light vinaigrette, it’s a wonderful side dish for any occasion, especially Thanksgiving.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 1 cup pecans, toasted
• 4 cups mixed greens
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
3. Step 3: Spread the sweet potatoes in an even layer on a baking sheet and roast for 25–30 minutes, turning them halfway through for even cooking.
4. Step 4: While the sweet potatoes roast, toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently to avoid burning.
5. Step 5: In a small bowl, whisk together the honey and balsamic vinaigrette until well combined.
6. Step 6: Once the roasted sweet potatoes have cooled slightly, combine them with the toasted pecans and mixed greens in a large mixing bowl.
7. Step 7: Drizzle the honey-balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve fresh.

Tips & Variations

• Substitute walnuts or almonds for pecans if desired, or add crumbled goat cheese for a creamy texture.
• For extra flavor, sprinkle a dash of cinnamon or smoked paprika on the sweet potatoes before roasting.
• Use maple syrup instead of honey for a different sweet note in the dressing.

Storage

Store roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days. Keep the mixed greens and dressing separate until just before serving to maintain freshness. Reheat sweet potatoes gently in the oven or microwave if preferred warm, then assemble the salad fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the sweet potatoes ahead of time?

Yes, roasting the sweet potatoes up to three days in advance helps save time. Store them refrigerated and add to the salad just before serving.

How do I keep the salad greens from wilting?

Keep the greens separate from the roasted sweet potatoes and dressing until ready to serve. Toss everything together at the last minute to keep the greens crisp and fresh.

Roasted Sweet Potato and Pecan Salad Recipe

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This Roasted Sweet Potato and Pecan Salad features tender roasted sweet potatoes paired with crunchy toasted pecans and fresh mixed greens, all brought together with a light honey-balsamic vinaigrette. It offers a delightful balance of sweet, savory, and tangy flavors with varied textures, making it a nutritious and colorful side dish perfect for Thanksgiving or any occasion.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 1 cup pecans, toasted
• 4 cups mixed greens

Dressing Ingredients

• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
2. Prepare the sweet potatoes: Peel and cube the sweet potatoes evenly. Toss them with olive oil, salt, and pepper to coat thoroughly.
3. Roast the sweet potatoes: Spread the sweet potatoes out in a single layer on a baking sheet. Roast in the oven for 25 to 30 minutes, turning them halfway through to ensure even cooking and caramelization.
4. Toast the pecans: While the sweet potatoes roast, place pecans in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
5. Make the dressing: In a small bowl, whisk together honey and balsamic vinaigrette until combined and smooth.
6. Assemble the salad: Once the roasted sweet potatoes are cooled, combine them with the toasted pecans and mixed greens in a large bowl. Drizzle the prepared dressing over the salad.
7. Toss and serve: Gently toss the salad to evenly distribute the dressing and ingredients. Serve immediately for the freshest taste and texture.

Notes

• Roast the sweet potatoes ahead of time and store in an airtight container in the refrigerator for up to 3 days.
• Keep the dressing separate until ready to serve to maintain crispiness of the greens.
• For a vegan version, substitute honey with maple syrup.
• Use fresh mixed greens for best flavor and texture.

Keywords: Roasted sweet potato salad, pecan salad, Thanksgiving side dish, healthy salad, autumn salad, vegetarian salad