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!
Servings: 4 as side *
Calories: 684kcal
Equipment
- Salad Spinner
Ingredients
For the roast sweet potatoes...
- 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
For the salad...
- 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
For the dressing...
- ⅓ cup coconut oil, melted
- ⅓ cup extra virgin olive oil
- ⅓ cup apple cider vinegar
- 2 tablespoons lemon juice, fresh
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 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!
Nutrition
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