Sweet Potato and Ginger Salad
Indulge in the vibrant, nourishing flavors of Sweet Potato and Ginger Salad, a perfect harmony of roasted sweet potatoes, earthy baby spinach, and a zingy ginger-lime dressing. This salad boasts a delightful combination of textures and tastes, with caramelized sweet potato cubes, crunchy toasted pecans, and juicy pops of dried cranberries. A touch of ground cinnamon and fresh ginger adds warmth and aromatic depth, while honey and lime juice provide a tangy-sweet balance. Ready in just 45 minutes, this versatile dish can be served warm or chilled, making it an ideal choice for a wholesome lunch, a stunning side, or even a light dinner. Perfect for fans of healthy recipes, seasonal vegetables, and bold flavors, this Sweet Potato and Ginger Salad is as nutritious as it is delicious!
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Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 2 inches fresh ginger
- 4 cups baby spinach
- 0.5 medium red onion
- 1 tablespoon honey
- 2 tablespoons lime juice
- 0.5 cups toasted pecans
- 0.25 cups dried cranberries
- 0.25 teaspoons black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Peel the sweet potatoes, wash them, and cut them into 1-inch cubes.
Step 3
Place the sweet potato cubes in a large bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with ground cinnamon, and season with 0.5 teaspoon of salt. Toss until the sweet potatoes are evenly coated.
Step 4
Spread the sweet potatoes on the lined baking sheet in a single layer. Roast in the oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
Step 5
While the sweet potatoes are roasting, peel and finely grate the ginger, and thinly slice the red onion into half-moons.
Step 6
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, grated ginger, black pepper, and the remaining 0.5 teaspoon of salt to make the dressing.
Step 7
In a large salad bowl, combine the baby spinach, roasted sweet potatoes, red onion slices, toasted pecans, and dried cranberries.
Step 8
Drizzle the ginger-lime dressing over the salad and gently toss everything together to coat evenly.
Step 9
Serve immediately while the sweet potatoes are still warm, or chill in the refrigerator for a cold salad option. Enjoy!
Nutrition Facts
| Serving size | (949.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1486.0 |
| Total Fat 83.1g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2758.5mg | 0% |
| Total Carbohydrate 178.4g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 70.6g | |
| Protein 17.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 355.6mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 533.0mg | 0% |
Source of Calories