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5 from 1 vote

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!
Prep Time10 mins
Cook Time30 mins
Course: Salad
Cuisine: Australian
Keyword: Intermediate
Servings: 4 as side *
Calories: 684kcal


  • Salad Spinner


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)
  • cup dried cranberries
  • cup almond flakes (toasted)

For the dressing...

  • cup coconut oil (melted)
  • cup olive oil (extra virgin)
  • cup apple cider vinegar
  • 2 tbsps lemon juice


  • 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!


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