- 1 hour 5 minutes
- 30 Minutes
Sweet potatoes, cranberries and pecans are three foods that remind us of the holidays. In this Roasted Sweet Potato Salad recipe, we’ve combined all three (plus some other tasty ingredients) to make up this side dish that’ll be perfect for your Thanksgiving or Christmas meal menu. And while you’re shopping for your ingredients at your neighborhood Food Lion, keep in mind that if your family members aren’t goat cheese-lovers, you can use grated Parmesan cheese or Feta cheese crumbles instead. Both will be delicious cheesy additions to this holiday side salad recipe.
- Preheat oven to 400°F and line a sheet pan with parchment paper. In a medium bowl, toss sweet potatoes in olive oil, salt and pepper until evenly coated. Spread evenly over the sheet pan and bake 25-30 minutes, or until the potatoes are soft when pierced with a fork. Set aside to cool for at least 30 minutes.
- Meanwhile, toast the pecans over medium-high heat in a dry sauté pan, stirring frequently to prevent burning (about 5 minutes). Set aside.
- In a blender, pulse cranberry sauce, vinegar, honey, mustard and salt until smooth. On medium-high speed, remove blender cap and add olive oil, very slowly, until thickened. Set aside.
- Combine cooled potatoes, pecans, goat cheese crumbles and red onion in a large serving bowl. For best presentation, drizzle with cranberry dressing and garnish with cilantro right before serving.