A sweet potato salad that will jingle your taste buds, with its bright colours, it is a match made in heaven with turkey - hello Christmas. Great for entertaining as you can prepare most of the salad the day before and just add the herbs and dressing on the day.
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 a 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
While this recipe is already delightful, don't hesitate to experiment with different variations. Try incorporating seasonal produce like pomegranate seeds or roasted Brussels sprouts.
You can also create a protein-rich version by adding some crumbled feta, grilled chicken, tofu, or chickpeas.
How to Make It
Step 1 - Roast the Sweet Potatoes
Wash and peel your sweet potatoes and then cut them into a medium dice.
Place your diced sweet potatoes on your baking tray and make sure that they are evenly spaced and not overcrowded, otherwise they will steam and not caramelise.
Add ¼ cup coconut oil, and 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, and wait until you see the edges of your sweet potatoes start to brown before turning. Cook until golden and soft – approximately 20-30 minutes.
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.
Step 2 - Chop Your Herbs
Wash your parsley, shake to remove the excess water then either pat or spin dry, remove the stems (you can reserve and freeze to add to soups and stocks) and chop roughly the leaves.
Wash your mint leaves, shake to remove excess water and dry, strip the leaves from the stems.
Step 3 - Assemble Your Sweet Potato 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!
🍽 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.
Tips and Questions
What Can I Use Instead of Sweet Potatoes?
While sweet potatoes are the star of this salad, you can certainly swap for some pumpkin but you may have to adjust the cooking time.
Can I Substitute the Dried Cranberries With Fresh Cranberries?
Fresh cranberries are quite tart and might not provide the same level of sweetness as dried cranberries.
If you prefer using fresh cranberries, consider tossing them in a little honey or maple syrup and roasting them slightly before adding them to the salad.
Can I Serve This Salad Warm?
Yes, absolutely! The Sweet Potato Salad can be served warm, especially if you've just finished roasting the sweet potatoes. The warm, caramelized potatoes add a lovely contrast to the other ingredients.
Can I Make This Salad in Advance for a Party or Gathering?
You can roast the sweet potatoes and make up the dressing the day before and store them in airtight containers.
I would hold off on preparing the herbs until the day you are going to assemble the salad.
On the day bring the sweet potatoes and dressing to room temperature. Prepare the herbs, shake-up the dressing and assemble the salad.
How Long Can I Store the Salad in the Refrigerator?
The Sweet Potato Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. However, for the best taste and texture, it's recommended to consume it within 1-2 days.
- Salad Spinner
- 2 small sweet potatoes/kumara (approximately 700 grams / 24.7 ounces)
- 4 tablespoons coconut oil, melted
- 2 teaspoons Ras El Hanout
- Sea salt & cracked black pepper
- 1 bunch parsley (approximately 100 grams / 3.5 ounces)
- ½ bunch mint (approximately 30 grams / 1.05 ounces)
- ⅓ cup dried cranberries
- ⅓ cup almond flakes, toasted
- ⅓ cup coconut oil, melted
- ⅓ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 2 tablespoons lemon juice, fresh
- 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 them 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 leaves 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!