Cold Sweet Potato Salad with Cranberries and Pecans
Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table.
Servings 4 servings
Calories 375kcal
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1 inch dice
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped pecans, toasted
- 1/2 cup dried cranberries
- 4 oz goat cheese
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh parsley
Mustard Maple Dressing
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1/2 tsp kosher salt
Instructions
- Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Take the potatoes off the heat and transfer them to a large serving bowl. Cool the potatoes until just warm, about 15 minutes.
- Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
- Add the onion, pecans, cranberries, and goat cheese to the serving bowl and gently mix them in. Sprinkle the rosemary and parsley over the top.
Notes
- Toasting pecans: To toast the pecans, bake for 5 minutes at 350F.
- Mellowing the Onions: Marinate them in the dressing for about 15 minutes to soften their flavor.
- Make ahead: The salad is best eaten soon after assembling it. If you want to make it ahead, cook the sweet potatoes and mix them with the dressing. Then prep the rest of the ingredients, but hold them separate, and toss it all together before serving.
Nutrition
Calories: 375kcal