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Roasted Sweet Potato Salad with Maple-Lime Vinaigrette and Toasted Pecans

Close-up of a vibrant sweet potato salad featuring caramelized sweet potato cubes, whole pecans, and fresh parsley garnish.
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This recipe provides a vibrant, healthy twist on classic potato salad using roasted sweet potatoes, toasted pecans, and a zesty maple-lime dressing. It works well as a side dish for holidays or as a light lunch.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecan halves
  • 1/4 cup fresh lime juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon olive oil (for dressing)
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled goat cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, turning halfway, until tender and lightly browned.
  2. While the potatoes roast, spread the pecan halves on a small, dry skillet. Toast over medium heat for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and set aside.
  3. Prepare the vinaigrette: In a small bowl, whisk together the lime juice, maple syrup, 1 tablespoon of olive oil, and Dijon mustard until emulsified.
  4. In a large bowl, combine the warm roasted sweet potatoes, toasted pecans, and chopped cilantro.
  5. Pour the maple-lime vinaigrette over the potato mixture. Gently toss to coat everything evenly.
  6. If using, sprinkle the crumbled goat cheese over the salad. Serve warm or at room temperature.

Notes

  • For a vegan option, omit the goat cheese.
  • This salad is excellent for meal planning and keeps well for up to three days in the refrigerator.
  • If you are interested in structured eating plans, look into meal planning resources.

Nutrition

Find it online: https://www.unfoldrecipes.com/sweet-potato-salad-roasted-maple-lime/