If you’re in need of an exciting twist on a classic salad, look no further than this warm sweet potato pecan salad! This colorful salad is both hearty and healthy, making it the perfect addition to any meal. Roasted sweet potatoes are the star of the show, providing a natural sweetness that’s perfectly balanced by the crunch of raw pecans and the savory notes of red onion and bell pepper. But what really takes this salad to the next level is the tangy Dijon mustard dressing, featuring fresh garlic, maple syrup, and apple cider vinegar. With a burst of flavor in every bite, this salad is sure to become a new favorite in your household.
3 medium sweet potatoes, cut into cubes (2 lbs)
1 bell pepper, red, seeded and diced
1/2 red onion, diced
1/4 cup parsley, fresh, chopped
1/3 cup pecan, halves, raw
salt, to taste
pepper, to taste
3 Tbsp Dijon mustard
1 tsp garlic, minced
1 tsp maple syrup
3/4 cup olive oil
1/4 cup apple cider vinegar
1 Tbsp Worcestershire sauce or coconut aminos
2 Tbsp lemon juice, fresh
How to Prepare
Preheat the oven to 400° F.
Line a baking sheet with parchment paper
Prepare the ingredients according to the instructions
Put sweet potatoes in a large bowl and toss with 2 tablespoons of olive oil. Spread out evenly on a baking sheet.
Roast until potatoes can be easily pierced with a fork but are not mushy – about 20 minutes.
Remove potatoes from the oven and while warm put them into a large bowl along with diced peppers, onion, and parsley. Toss to combine.
Add ingredients for dressing to a mason jar and shake vigorously. Adjust to taste.
Pour dressing over sweet potatoes, add pecans and toss gently.
Serve over arugula.