I made this roasted sweet potato salad for a picnic at the lake. It is flavorful, colorful and has a little bit of crunch. You prep it ahead of time, even the night before, then assemble about an hour before serving. It was such a big hit, I’ve decided to make it for Thanksgiving. It is a lighter, healthier alternative to the sweet potato dishes usually served with a Thanksgiving meal.
Roasted Sweet Potato Salad
- 5 Sweet Potatoes or Yams, peeled and cubed into bite sized pieces
- 1 lb. Butternut Squash, peeled and cubed into bite sized pieces
- 3-4 TBSP Olive Oil (enough to coat the yams and squash for roasting)
- 1/2 Cup Fresh Flat Leaf Parsley
- 1/2 Cup Green Onion, Chopped
- 1/4 Cup Dried Cranberries
- 1/4 Almond Slivers or Slices (use raw or lightly toast for added flavor)
- Fresh Cracked Pepper and Kosher Salt, to taste
- 1/4 Cup Olive Oil
- 3 TBSP Balsamic Vinegar
- 2 TBSP Honey, Raw is Best
- Small Pinch of Salt
Preheat oven to 400 deg. Place potatoes and squash in a roasting pan and coat with olive oil. Roast for about 30 minutes, or until tender. Be sure to stir about every 10 minutes so the veggies are coated and cook evenly. Once cooked, allow to cool, then refrigerate. I do this either the night before or the morning I plan to serve it, but no less then 3 hours. In a pinch, if you are unable to roast, you can boil the potatoes and squash.I have made it this way before and it was still very good.
Once chilled, chop the green onion and parsley. Toss in with the veggies, along with the cranberries. Prepare your dressing, then add to the bowl. Add salt and pepper, then sprinkle the almonds over the top. Allow the dressing to absorb for at least 30-60 minutes before serving. Enjoy!
One way I enjoy leftovers, if any, is to spoon some over a green salad, topped with grilled chicken. It makes a fantastic lunch or light supper!