Roasted Sweet Potato Salad

• servings: 12 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

3 lb sweet potatoes (diced into ½-inch cubes)

2 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

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

1 clove garlic (minced)

¼ cup apple cider vinegar

2 tbsp orange juice

1 tbsp Dijon mustard

2 tbsp maple syrup

½ tsp black pepper

½ tsp kosher salt

2 tsp fresh thyme

½ cup olive oil

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)

Directions

For the potatoes

Preheat the oven to 425°F.

Add the cubed sweet potatoes to two parchment-lined baking sheets. Drizzle with olive oil. Toss the potatoes with the oil to evenly coat them and spread them out in an even layer. Sprinkle with salt and black pepper. Roast in the preheated oven until the sweet potatoes are browned and tender, 18-25 minutes. Once roasted, remove them from the oven and set them aside.

For the pecans

Melt the butter in a small skillet over medium heat. Once melted, add the pecans, maple syrup, brown sugar, chipotle powder, thyme, and salt. Stir the ingredients over medium heat until the pecans are toasted and coated in a glaze, 6-8 minutes.

Once glazed, remove from the heat and pour the pecans on parchment paper to cool. Once cooled, break or cut the pecans in half.

For the dressing

In a small bowl, combine the minced garlic, apple cider vinegar, orange juice, Dijon mustard, maple syrup, black pepper, salt, and fresh thyme. Whisk to combine. Continue whisking and drizzle in the olive oil to form a vinaigrette.

For the salad

In a large bowl, add the prepared sweet potatoes, black beans, dried cranberries, red onion, celery, parsley, feta cheese, prepared pecans, and half of the dressing. Toss to combine and add the remaining dressing to taste. Serve immediately or store in the refrigerator until it is time to serve. If serving later, reserve the nuts and sprinkle on right before serving so they do not become soggy.

Notes

9/15/23

-1/4 olive oil

-5oz feta

-Didn’t make candied nuts, bought from Ballard Market

Nutrition

• Calories: 421 kcal