Sweet Potato and Cranberry Salad (Vegetarian, Gluten-Free)

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Is it too soon after Thanksgiving to share a sweet potato recipe? Have you had your literal fill yet? So between you and me I’m not a huge fan of the traditional meal, but my favorite part was always the side dishes. This easy Sweet Potato and Cranberry Salad incorporates two seasonal flavors, but without the heaviness of the formal spread.

You could easily sub butternut squash for the sweet potato if you prefer, and I think some toasted nuts would be a nice way to add a little crunch. My husband isn’t a huge fan of sweet potato, but I served him a bowl with a little roasted turkey mixed in and he gobbled it up (forgive the pun). I think what really makes this one is the tangy dressing paired with the sweetness of the potatoes and cranberries!

As written this salad is gluten and grain-free. Skip the feta to keep it dairy-free as well.

Further Food Nutritionist Commentary:

Sweet potatoes are high in beta-carotene, potassium, and fiber. Beta-Carotene can be converted to Vitamin A which can help support a healthy immune system, potassium can help regulate blood pressure and fiber aids in digestion and gut health.

By Camryn Goldstein

Sweet Potato and Cranberry Salad (Vegetarian, Gluten-Free)

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 6

Ingredients

Sweet Potato & Cranberry Salad
2 pounds organic sweet potatoes (about 3 large), peeled & cubed
1 small diced red onion
2 tablespoon. olive oil
salt, black pepper & garlic powder
1/2 cup dried organic cranberries
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or raw honey
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 cup olive oil
salt & pepper, to taste

Instructions

  1. Preheat oven to 400. Line a baking sheet with foil or parchment paper. Spread sweet potato and onion out on the baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder. Toss to evenly coat, making sure to spread potatoes in a single layer if possible. Put in the oven for 20-25 minutes (or until fork-tender), tossing once or twice.
  2. Meanwhile, make the dressing by combing all ingredients in a small jar or bottle with a lid (I’m a HUGE fan of using mason jars to make salad dressing). Shake until well-blended and taste for seasoning.
  3. Once sweet potatoes are cooked, place in a large bowl and allow to cool. Once they’re cool, add in cranberries, feta, and parsley, stirring gently to mix.
  4. When you’re ready to serve the salad, add a little at a time, again tossing gently to distribute. I had a little dressing leftover, but it’s a matter of preference how much you use.
  5. This salad can be served slightly warm or tastes just as good chilled.
Preheat oven to 400. Line a baking sheet with foil or parchment paper. Spread sweet potato and onion out on the baking sheet. Drizzle with olive oil and season with salt, pepper and garlic powder. Toss to evenly coat, making sure to spread potatoes in a single layer if possible. Put in the oven for 20-25 minutes (or until fork-tender), tossing once or twice. Meanwhile, make the dressing by combing all ingredients in a small jar or bottle with a lid (I’m a HUGE fan of using mason jars to make salad dressing). Shake until well-blended and taste for seasoning. Once sweet potatoes are cooked, place in a large bowl and allow to cool. Once they’re cool, add in cranberries, feta, and parsley, stirring gently to mix. When you’re ready to serve the salad, add a little at a time, again tossing gently to distribute. I had a little dressing leftover, but it’s a matter of preference how much you use. This salad can be served slightly warm or tastes just as good chilled.

Nutrition Information

Per Serving: Calories: 387; Total Fat: 21 g; Saturated Fat: 5 g; Monounsaturated Fat: 13 g; Polyunsaturated Fat: 2 g; Cholesterol: 10 mg; Sodium: 287 mg; Potassium: 796 mg; Carbohydrate: 43 g; Fiber: 6 g; Sugar: 18 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 55%; Vitamin A: 589%; Iron: 15%; Calcium: 19%

Try adding Further Food Turmeric Tonic for an extra anti-inflamatory boost!

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