This Vegan Sweet Potato and Cranberry Salad is a nutritious and vibrant dish that combines the natural sweetness of roasted sweet potatoes with the tartness of cranberries. It’s perfect as a side dish or a light main course.
This vegan recipe is not only easy to prepare but also packed with flavor and texture, making it a delightful addition to any meal.
Healthy Vegan Sweet Potato and Cranberry Salad
This salad features roasted sweet potatoes, fresh spinach, and dried cranberries, all tossed together with a simple vinaigrette. The recipe takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 4 cups fresh spinach or mixed greens
- 1 cup dried cranberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts or pecans, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Sweet Potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Prepare the Vinaigrette: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, fresh spinach, dried cranberries, red onion, and nuts.
- Dress the Salad: Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately or chill for 10-15 minutes before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 32g
