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This salad is full of flavors and textures. Here’s what you need: - 2 large sweet potatoes, peeled and cubed - 3 tablespoons maple syrup - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - Salt and pepper to taste - 4 cups fresh baby spinach - 1/2 red onion, thinly sliced - 1/2 cup pecans, roughly chopped - 1/2 cup crumbled feta cheese - 1/4 cup dried cranberries - 2 tablespoons balsamic vinegar Sweet potatoes bring sweetness and creaminess. Maple syrup adds a rich flavor that blends well. Olive oil helps the sweet potatoes roast perfectly. Ground cinnamon gives a warm, cozy taste. Don’t forget the seasoning; it enhances every bite. Fresh baby spinach adds a nice crunch and color. Red onion brings a sharp flavor that balances the sweetness. Pecans give a nice bite and nutty flavor. Feta cheese adds creaminess and saltiness. Dried cranberries give bursts of sweetness. Finally, balsamic vinegar ties it all together with a tangy finish. With these ingredients, you can create a tasty and beautiful salad that shines on any table. - Preheating the oven: Start by setting your oven to 425°F (220°C). This heat makes the sweet potatoes crisp and tasty. - Tossing sweet potatoes with ingredients: In a large bowl, add the cubed sweet potatoes. Pour in 3 tablespoons of maple syrup and 2 tablespoons of olive oil. Sprinkle in 1 teaspoon of ground cinnamon, along with salt and pepper to taste. Mix everything until the sweet potatoes are well coated. - Preparing the baking sheet: Grab a baking sheet and line it with parchment paper. This helps with easy cleanup and keeps the sweet potatoes from sticking. - Arranging sweet potatoes for roasting: Spread the sweet potatoes in a single layer on the lined baking sheet. Make sure they have space between them. This helps them roast evenly. - Roasting time and method: Place the baking sheet in the oven. Roast the sweet potatoes for 25 to 30 minutes. Halfway through, stir them to ensure they cook evenly. They should be tender and caramelized when done. - Combining salad ingredients: While the sweet potatoes roast, take a large mixing bowl. Add 4 cups of fresh baby spinach, 1/2 sliced red onion, 1/2 cup chopped pecans, 1/2 cup crumbled feta cheese, and 1/4 cup dried cranberries. Mix these together to blend the flavors. - Addition of roasted sweet potatoes: Once the sweet potatoes finish roasting, let them cool for a few minutes. Then, add them to the salad mixture. - Incorporating balsamic vinegar: Drizzle 2 tablespoons of balsamic vinegar over the salad. Toss everything gently to combine. Taste the salad and adjust the seasoning if you need to. Add more salt or pepper if you like. - Achieving the right texture: To get sweet potatoes just right, cut them into even cubes. This helps them roast evenly. Roasting at 425°F brings out their natural sweetness and gives a nice caramelized edge. Stir them halfway through cooking to ensure all sides brown nicely. - Flavor enhancement suggestions: For added depth, sprinkle a touch of smoked paprika or nutmeg with the cinnamon. A pinch of cayenne can give a subtle heat. You can also use maple syrup with a hint of vanilla extract for extra sweetness. - Presentation ideas and garnishing: Serve the salad in a large bowl or on individual plates. Top with extra pecans and a drizzle of balsamic vinegar for a colorful touch. Fresh herbs like parsley or mint can add a nice pop of color. - Pairing with other dishes: This salad pairs well with grilled chicken or fish. It also complements a hearty soup for a filling meal. For a vegetarian option, serve it alongside quinoa or lentils. - How to store leftovers: Keep leftovers in an airtight container in the fridge. This will help maintain freshness. The salad is best eaten within three days for optimal taste. - Best practices for reheating: To reheat, warm the sweet potatoes in the oven instead of the microwave. This keeps them crispy. You can also enjoy the salad cold, making it a great option for meal prep. {{image_2}} You can change up the toppings to fit your taste. Here are some fun ideas: - Avocado: Add slices for creaminess. - Quinoa: Mix in cooked quinoa for extra protein. - Apple: Add diced apples for a crisp bite. Seasonal swaps can keep your salad fresh. Try using: - Butternut squash in fall. - Fresh peas in spring. - Roasted carrots for a sweet twist. You can easily adjust this salad for your diet. For vegan or vegetarian versions: - Skip the feta cheese and use a vegan alternative. - Add more nuts or seeds for protein. For gluten-free options: - This salad is naturally gluten-free! Just make sure to check your balsamic vinegar. You can change the flavor profile with different spices and dressings. Consider adding: - Cumin for a warm, earthy taste. - Chili powder for a spicy kick. - Lemon juice instead of balsamic for brightness. Unique ingredients can also enhance your salad: - Roasted garlic for depth. - Sun-dried tomatoes for a tangy pop. - Fresh herbs like basil or mint for a fresh twist. To keep your Maple Roasted Sweet Potato Salad fresh, use airtight containers. Glass containers work great for this. They prevent moisture loss and keep flavors intact. Store the salad in the refrigerator. It will stay good for 3 to 5 days. If you want to save some for later, freeze the salad components separately. Freeze the roasted sweet potatoes in one container and the salad mix in another. This way, they stay fresh and tasty. When you’re ready to eat, thaw the sweet potatoes overnight in the fridge. For the salad mix, let it sit at room temperature for about 30 minutes. You can make a simple balsamic dressing at home. Just mix: - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - 1 teaspoon maple syrup - Salt and pepper to taste Whisk these ingredients together. This dressing brings a nice tang to your salad. Yes, you can use many other vegetables! Here are some ideas: - Roasted carrots - Brussels sprouts - Beets - Zucchini Fresh vegetables can also work well. Try adding: - Cherry tomatoes - Cucumbers - Bell peppers Feel free to mix and match based on what you like. This salad pairs well with several main dishes. Here are some tasty options: - Grilled chicken - Roasted salmon - Quinoa bowls - Stuffed peppers Each of these adds protein and complements the sweet potato flavor. Enjoy your meal! This blog post covered a delicious sweet potato salad recipe. We discussed the main ingredients, step-by-step preparation, and roasting methods. I also shared tips for perfecting the dish and ideas for variations and storage. In closing, this salad is healthy, vibrant, and easy to make. With simple tweaks, you can customize it to your taste. Enjoy your cooking and the tasty meals ahead!

Maple Roasted Sweet Potato Salad

Looking for a delicious and healthy side dish? Try this Maple Roasted Sweet Potato Salad packed with flavor and vibrant colors! With sweet potatoes, fresh spinach, crunchy pecans, and creamy feta, it's perfect for any occasion. Easy to make and ready in just 40 minutes, this salad will impress your family and friends. Click through to discover the full recipe and enjoy this delightful combination of tastes!
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Ingredients
  

2 large sweet potatoes, peeled and cubed

3 tablespoons maple syrup

2 tablespoons olive oil

1 teaspoon ground cinnamon

Salt and pepper to taste

4 cups fresh baby spinach

1/2 red onion, thinly sliced

1/2 cup pecans, roughly chopped

1/2 cup crumbled feta cheese

1/4 cup dried cranberries

2 tablespoons balsamic vinegar

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, toss the cubed sweet potatoes with maple syrup, olive oil, cinnamon, salt, and pepper until evenly coated.

      Spread the sweet potatoes out in a single layer on the prepared baking sheet.

        Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.

          While the sweet potatoes are roasting, prepare the salad. In a large mixing bowl, combine the baby spinach, sliced red onion, chopped pecans, crumbled feta, and dried cranberries.

            Once the sweet potatoes are done, let them cool for a few minutes before adding them to the salad.

              Drizzle the balsamic vinegar over the salad and toss gently to combine all ingredients thoroughly.

                Taste and adjust seasoning if necessary, adding more salt or pepper if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    Presentation Tips: Serve the salad in a large bowl or on individual plates, garnished with extra pecans and a drizzle of balsamic vinegar for a beautiful finish.