Sweet Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes over spinach with cranberries, pumpkin seeds, and feta, dressed in a honey-mustard vinaigrette. A colorful, satisfying salad that works as a light main or hearty side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds sweet potato (peeled, cut into small ½ inch or smaller )cubes (can use store bought sweet potato cubes))
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 tablespoons Dijon mustard (or yellow mustard)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (can use up to 3 tablespoons)
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt (to taste)
- ¼ teaspoon freshly ground black pepper (to taste)
- 5 ounces baby spinach and baby arugula blend (or any greens you prefer)
- ¼ cup dried cranberries (plus more for garnish)
- ¼ cup pumpkin seeds (pepitas)
- ½ cup feta cheese
- ¼ cup red onion (thinly sliced)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 266mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 132mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.