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When it comes to creating a dish that embodies both flavor and health, the Roasted Sweet Potato and Pecan Salad stands out as a true delight. This vibrant salad combines the natural sweetness of roasted sweet potatoes with the crunchy richness of pecans, creating a harmonious blend that excites the palate. Not only does this salad burst with colorful ingredients, but it also offers a myriad of health benefits, making it a perfect addition to your meal rotation.

Roasted Sweet Potato and Pecan Salad

Elevate your meal with a delicious Roasted Sweet Potato and Pecan Salad. This vibrant dish blends the natural sweetness of roasted sweet potatoes and crunchy pecans, providing a delightful contrast in flavors and textures. Not only is it visually stunning, but it also packs a nutritious punch with vitamins, healthy fats, and antioxidants. Perfect for lunches, dinners, or gatherings, this salad is a must-try for anyone seeking a healthy yet delicious culinary option.
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup pecans, coarsely chopped

4 cups mixed greens (such as arugula, spinach, or your favorite blend)

1/2 cup dried cranberries or cherries

1/2 red onion, thinly sliced for a mild bite

1/4 cup feta cheese, crumbled (optional for creaminess)

2 tablespoons balsamic vinegar

1 tablespoon honey or maple syrup for sweetness

1 tablespoon Dijon mustard for tang

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for roasting.

    Roast Sweet Potatoes: In a large mixing bowl, combine the cubed sweet potatoes with olive oil, smoked paprika, sea salt, and freshly ground black pepper. Toss until all pieces are evenly coated. Spread the sweet potatoes out on a baking sheet in a single layer to promote even cooking.

      Add Pecans: After the sweet potatoes have roasted for about 20 minutes, sprinkle the chopped pecans over them on the baking sheet. This will allow the pecans to toast slightly, enhancing their flavor. Continue roasting for an additional 10 minutes, or until the sweet potatoes are tender and their edges are lightly golden, stirring once halfway through cooking.

        Prepare Dressing: While the sweet potatoes and pecans are roasting, prepare the salad dressing. In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), and Dijon mustard until smooth and well blended. Taste and adjust the seasoning if desired.

          Assemble Salad: In a large salad bowl, combine the mixed greens, roasted sweet potatoes, toasted pecans, dried cranberries, and thinly sliced red onion. If using, sprinkle the crumbled feta cheese on top for a delightful creamy contrast.

            Dress the Salad: Drizzle the prepared dressing over the salad ingredients. Gently toss everything together to ensure even coverage of the dressing and the delightful mix of flavors.

              Garnish & Serve: Finish off the salad by garnishing it with freshly chopped herbs. Serve immediately to enjoy the vibrant colors and textures of this nutritious dish. Enjoy your delicious and wholesome salad!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4