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Home » Salads by Season » Winter Salads

Sweet Potato Salad with Cranberries

Made by Anastasia - Serves: 4 Filed Under: Dinner Salads, Salad Index, Vegan, Winter Salads

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A sweet potato salad that will jingle your taste buds, with its bright colours, it is a a match made in heaven with turkey - hello Christmas. One taste will leave you wanting more and more!

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An aerial view of sweet potato salad on a blue plate.

Table of contents

  • You Will Need
  • 🔥 Hot Tips For Roasting Sweet Potatoes 🔥
  • How to make this salad
  • Serving Suggestions
  • Even More Festive Salad Ideas

The fragrant Ras El Hanout and aromatic coconut oil in this salad complement the caramelized sweet potato perfectly, the dried cranberries add sweetness while the toasted almonds bring in some nice crunch.

If this is not what you had in mind for your festivities why not try our Mixed Leaf and Cherry Salad or our Apple Pecan Salad or if you are looking for something simple with bright Xmas Colour try our Mediterranean Tomato Cucumber Salad.

You Will Need

Labelled ingredients needed to make sweet potato salad.

🔥 Hot Tips For Roasting Sweet Potatoes 🔥

For this sweet potato salad, it is important that you roast your sweet potatoes perfectly! When roasted right they are gorgeous with their caramelized edges and soft centre, it really brings out their sweetness. Here are just a few things to keep in mind when roasting these golden beauties…

  1. Be generous with the oil. Add the oil liberally to your sweet potato tray otherwise, your sweet potatoes will stick to the pan and become dry.
  2. Don’t crowd your baking tray. Make sure that your sweet potatoes are evenly spaced and not touching otherwise they will steam and not caramelise.
  3. Have some patience. Wait until you see the edges of your sweet potatoes start to be brown before turning them. We don't want to skimp on flavour by not allowing them to turn golden and delicious.

How to make this salad

1Roast the sweet potatoes
Preheat your oven to 220°C or 425°F. Line a baking tray with baking paper.
Wash and peel your sweet potatoes and then cut into a medium dice.
Place your diced sweet potatoes on your baking tray make sure that they are evenly spaced and not overcrowded (we want to roast them not steam them). Add ¼ cup coconut oil, 2 teaspoons of Ras El Hanout, season with sea salt and cracked black pepper then toss to combine.
Place in the middle section of your oven, wait until you see the edges of your sweet potatoes start to brown before turning. Cook until golden and soft – approximately 20-30 minutes.

SWEET POTATOES CUT IN A MEDIUM DICE
CUT INTO MEDIUM DICE
SWEET POTATOES IN A LINED OVEN TRAY WITH SPICES & OIL
PLACE IN TRAY WITH SPICES & OIL
COATED SWEET POTATOES IN SPICES & OIL
COAT WITH SPICES & OIL
SOFT & GOLDEN ROASTED SWEET POTATOES COATED IN SPICES & OIL
ROAST UNTIL GOLDEN & SOFT

2Chop herbs
Wash your parsley, shake to remove excess water then either pat or spin dry, remove the stems and chop roughly.
Wash your mint leaves, shake to remove excess water and dry, strip the leaves from the stems.

Chopping parsley on a wooden board with a knife.
CHOP PARSLEY
Stripping mint leaves from stems on a wooden board.
PICK THE LEAVES FROM MINT

3Assemble the salad
Add your dressing ingredients in a small glass jar, season with salt and pepper and shake until emulsified.
Place all your salad ingredients in a large mixing bowl, pour over the dressing, season with sea salt and cracked black pepper and mix until well combined.
Taste your salad and adjust seasonings according to your taste.
Arrange in a salad bowl, serve and enjoy!

Prepared sweet potato salad ingredients in a white bowl.
ADD ALL INGREDIENTS TO BOWL
Mixing sweet potato salad ingredients in a white bowl with a spoon.
MIX WELL TO COMBINE

Serving Suggestions

A healthy Christmas side that is paleo, vegan, vegetarian and gluten-free a wonderful match for your Christmas turkey, a pork belly roast, a beautifully cooked piece of salmon, or try it with a vegan nut roast.

Even More Festive Salad Ideas

BBQ ASPARAGUS WITH WALNUT ROSEMARY

BBQ asparagus with rosemary sprigs and walnuts on the side in asmall blue bowl.

PERSIAN WATERMELON & FETA

Persian watermelon & feta salad in a white bowl with watermelon slices & mint on the side.

Recipe Card

A close-up of sweet potato salad.

Sweet Potato Salad with Cranberries and Almonds

A sweet potato salad that will jingle your taste buds, with bright colours and a match made in heaven with turkey – hello Christmas!
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: Intermediate
Servings: 4 as side *
Calories: 684kcal
Author: Anastasia
Equipment
  • Salad Spinner
Ingredients
For the roast sweet potatoes...
  • 700 grams kumara (sweet potatoes) (approximately 2 small)
  • 4 tbsps coconut oil (melted)
  • 2 tsps Ras El Hanout
  • Sea salt & cracked black pepper
For the salad...
  • 1 bunch parsley (approximately 100 grams)
  • ½ bunch mint (approximately 30 grams)
  • ⅓ cup dried cranberries
  • ⅓ cup almond flakes (toasted)
For the dressing...
  • ⅓ cup coconut oil (melted)
  • ⅓ cup olive oil (extra virgin)
  • ⅓ cup apple cider vinegar
  • 2 tbsps lemon juice
Metric - Imperial
Instructions
  • Preheat your oven to 220°C or 425°F. Line a baking tray with baking paper.
  • Wash and peel your sweet potatoes and then cut into a medium dice.
  • Arrange on your baking tray so they don't touch, add the spices, coconut oil, season then toss.
  • Place in the middle section of your oven, wait until they start to brown before turning.
  • Cook until golden and soft – approximately 20-30 minutes.
  • Wash your herbs, shake and pat dry, then chop the parsley and strip the leaves from the mint stems.
  • Add your dressing ingredients in a small glass jar, season and shake.
  • Place all your salad ingredients in a large mixing bowl, pour over the dressing, season and mix until well combined.
  • Arrange in a salad bowl, serve and enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 684kcal | Carbohydrates: 48g | Protein: 5g | Fat: 55g | Saturated Fat: 31g | Sodium: 106mg | Potassium: 759mg | Fiber: 8g | Sugar: 15g | Vitamin A: 26066IU | Vitamin C: 26mg | Calcium: 112mg | Iron: 3mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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More Winter Salads

  • Try Our Vegan Beet Salad and Brighten Your Plate
  • Swiss Chard Salad with Pears and Manchego
  • Roasted Brussel Sprout Salad
  • Autumn Fruit Salad - Fall Fruit Salad

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Comments

  1. Tove Løken says

    October 14, 2016 at 9:07 am

    I love sweet potatoes. I also love regular potatoes and can eat them when I feel an urge to do that. But they have much more calories than sweet potatoes. I especially like sweet potatoes when I eat fish cakes. I also like salads and your salad
    looks really delicious. Maybe I will make this one day. Thanks for inspiring me with your recipes. You are so creative with salads.

    Tove

    Reply
    • Anastasia says

      October 14, 2016 at 11:49 am

      Thank you Tove, I am sure that you will enjoy this sweet potato salad recipe as it uses coconut oil. Glad that you found my recipes inspiring!
      Warmest regards
      Anastasia

      Reply

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