Roasted Sweet Potato and Pecan Salad Recipe
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.
- 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
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
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare the sweet potatoes: Peel and cube the sweet potatoes evenly. Toss them with olive oil, salt, and pepper to coat thoroughly.
- 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.
- 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.
- Make the dressing: In a small bowl, whisk together honey and balsamic vinaigrette until combined and smooth.
- 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.
- 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
