Holiday meals are delicious, but can certainly get a little too repetitive and indulgent. While we’ve discussed some strategies to navigate the holidays, lets look at one way to incorporate those.
Roasted Sweet Potato & Cranberry Holiday Salad
Cozy, sophisticated, nourishing, and simple
This isn’t a boring salad, but it’s an underdog side dish that will have everyone going back for seconds.
It tastes delicious and packs in lots of gut-health benefits: sweet potatoes for fiber, cranberries for antioxidants, olive oil for digestion, and maple and herbs to taste like December.
Ingredients (serves 6)
- 3 large sweet potatoes, peeled & cubed
- 1 tbsp olive oil
- Salt & pepper
- 1 cup fresh or frozen cranberries
- ¼ cup chopped pecans (or walnuts)
- 2–3 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2–3 tbsp olive oil
- Optional: crumbled feta
- Optional: a sprinkle of fresh rosemary or thyme
Directions
- Roast the potatoes
Preheat oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper. Roast 25–30 minutes until golden and soft. - Add cranberries
In the last 10 minutes of roasting, scatter cranberries on the pan to soften - Make the dressing
Whisk maple syrup, Dijon, apple cider vinegar, olive oil, salt, and pepper. - Assemble
Toss warm potatoes and cranberries with dressing. Sprinkle pecans and herbs. Add feta and herbs to garnish
Serve warm or room temperature. This dish will pair well with a slice of turkey, roasted brussel sprouts, and a drizzle of gravy.
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Happy holidays!
