Roasted Sweet Potato Salad with Cranberries, Feta, and Toasted Pecans Recipe
This Roasted Sweet Potato Salad is a vibrant, hearty dish combining tender roasted sweet potatoes with sweet and spicy glazed pecans, black beans, dried cranberries, fresh herbs, and tangy feta cheese. Tossed in a flavorful maple-thyme vinaigrette, this salad offers a perfect balance of sweet, smoky, tangy, and savory flavors, making it an ideal side or light main dish for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 3 lb sweet potatoes, diced into ½-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Glazed Pecans
- 1 tbsp unsalted butter
- 1 ½ cups pecan halves
- 2 tbsp maple syrup
- 1 tbsp light brown sugar
- 1 tsp chipotle powder
- 2 tsp fresh thyme
- ½ tsp kosher salt
Dressing
- 1 clove garlic, minced
- ¼ cup apple cider vinegar
- 2 tbsp fresh orange juice
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt
- 2 tsp fresh thyme
- ½ cup olive oil
Salad Ingredients
- 1 15-oz can black beans, drained and rinsed
- ¾ cup dried cranberries
- ½ cup diced red onion
- ½ cup diced celery
- ¼ cup chopped parsley
- 6 oz feta cheese, crumbled
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425°F. Arrange the diced sweet potatoes on two parchment-lined baking sheets. Drizzle olive oil over them, toss to coat evenly, and spread in a single layer. Season with kosher salt and black pepper.
- Roast Sweet Potatoes: Place the baking sheets in the oven and roast the sweet potatoes for 18-25 minutes until they are tender and golden brown, stirring once halfway through. Remove from the oven and set aside to cool slightly.
- Glaze the Pecans: Melt unsalted butter in a small skillet over medium heat. Add pecan halves, maple syrup, light brown sugar, chipotle powder, fresh thyme, and kosher salt. Stir continuously for 6-8 minutes until the pecans are toasted and coated with a shiny glaze. Transfer the pecans to a piece of parchment paper to cool and break them into halves once cooled.
- Prepare the Dressing: In a small bowl, combine minced garlic, apple cider vinegar, fresh orange juice, Dijon mustard, maple syrup, black pepper, kosher salt, and fresh thyme. Whisk the ingredients together while slowly drizzling in olive oil until a smooth vinaigrette forms.
- Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, black beans, dried cranberries, diced red onion, diced celery, chopped parsley, crumbled feta cheese, and half the pecans. Pour in half of the dressing and toss gently to mix all ingredients evenly.
- Adjust Dressing and Serve: Taste and add the remaining dressing as desired. If serving immediately, sprinkle the remaining glazed pecans on top. If preparing ahead, store the salad in the refrigerator and reserve the nuts to add just before serving to maintain their crunch.
Notes
- To keep pecans crunchy, add them to the salad right before serving.
- Maple syrup in both the pecan glaze and dressing adds a pleasant sweetness and ties flavors together.
- Roasting the sweet potatoes at a high temperature caramelizes their natural sugars for enhanced flavor.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- Chipotle powder adds a subtle smoky heat, which can be adjusted or omitted to suit taste.
