Recipes‎ > ‎

Sweet Potato Salad with Toasted Nuts & Cranberries

Sweet Potato Salad with Toasted Nuts & Cranberries

Vegetarian, Trans Fat Free, Cholesterol Free, Good Source of Vitamins A & C

Contains Nuts

Yield: Approximately 8 servings

Try serving this instead of sweet potato casserole as a holiday side. Served cold, this salad is also perfect for holiday potlucks.

1 lb sweet potatoes, peeled, cut into 1" squares
1/4 c olive oil
Salt to taste
1/4 c pecans and/or walnuts, chopped, toasted
1/4 c dried cranberries
1/3 c onion, diced
1/4 c parsley, chopped
1/2 c lemon juice
1/4 c honey
1/2 tsp black pepper

1. Peel sweet potatoes. Toss lightly in olive oil and salt. Bake at 375 degrees for 20 minutes. Cool potatoes.
2. Once cooled, combine sweet potatoes, nuts, cranberries, onions, and parsley in a large bowl.
3. In a separate bowl, combine lemon juice, honey, and black pepper until well combined.
4. Pour dressing over sweet potatoes and stir until well combined.
5. Served chilled. Optional garnishes: parsley, nuts, cranberries.

Nutrition Facts (per serving)
180 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 260 mg sodium, 25 g carbohydrates, 2 g fiber, 16 g sugar, 1 g protein, 170% DV of Vitamin A, 30% DV of Vitamin C, 2% DV of Calcium, 4% DV of Iron