Get ready to tantalize your taste buds with a salad that's anything but ordinary! Our Chili Roasted Sweet Potato Cranberry Salad is a flavor explosion that will transform your perception of healthy eating. Imagine tender, spicy-sweet roasted sweet potatoes nestled on a bed of fresh greens, punctuated with bursts of tart cranberries, crunchy walnuts, and creamy feta cheese. This isn't just a salad – it's a culinary adventure that promises to make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled
- Balsamic vinaigrette for dressing
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the sweet potatoes perfectly, giving them a nice caramelization.
- While the oven is heating, wash and peel the sweet potatoes. Cut them into 1-inch cubes to ensure they cook evenly.
- In a large mixing bowl, combine the cubed sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1/2 teaspoon of salt. Toss well until the sweet potatoes are evenly coated with the oil and spices.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make for easier cleanup.
- Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes, or until they are tender and slightly browned. Be sure to stir them halfway through the cooking time to ensure even roasting.
- While the sweet potatoes are roasting, prepare the salad base. In a large salad bowl, add 4 cups of mixed greens.
- Once the sweet potatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- Add the roasted sweet potatoes to the bowl of mixed greens. Then, sprinkle 1/2 cup of dried cranberries and 1/4 cup of chopped walnuts over the top.
- Finally, add 1/4 cup of crumbled feta cheese to the salad for a creamy and tangy flavor.
- Drizzle your favorite balsamic vinaigrette dressing over the salad, and toss gently to combine all the ingredients. Adjust the amount of dressing based on your taste preference.
- Serve the Chili Roasted Sweet Potato Cranberry Salad immediately as a hearty side dish or a light main course. Enjoy!
Tips
- Choose firm, vibrant sweet potatoes with smooth skin for the best roasting results.
- Cut sweet potato cubes into uniform sizes to ensure even cooking and caramelization.
- Use parchment paper on your baking sheet for easy cleanup and perfect roasting.
- Don't overcrowd the baking sheet – give the sweet potato cubes space to roast, not steam.
- For extra flavor, toast the walnuts lightly in a dry skillet before adding them to the salad.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the chili powder.
- Make the salad ahead of time, but add the dressing just before serving to keep the greens crisp.
- Experiment with different vinaigrettes like honey mustard or citrus to change up the flavor profile.
Nutrition Facts
Calories: 284kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
