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A vegan sweet potato winter salad with toasted pecans. This nutritious salad is packed with roasted sweet potatoes, toasted pecans, homemade croutons, cranberries and leafy greens of choice. Serve it with a light lemon vinaigrette for a fresh, yet hearty salad.

Sweet Potato Winter Salad with Toasted Pecans [Vegan]

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Serves

4

Cooking Time

50

Ingredients You Need for Sweet Potato Winter Salad with Toasted Pecans [Vegan]

Ingredients:
  • 2 small-medium sweet potatoes, diced
  • 1 tablespoon olive oil
  • Salt to taste
  • 1/2 cup pecans, roughly chopped
  • 6 cups leafy greens greens of choice (see notes)
  • 1/4 cup dried cranberries

For the Homemade Croutons:

  • 2 slices bread (see notes)
  • 2 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt

For the Lemon Vinaigrette:

  • 2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove, finely grated
  • 1/4 teaspoon fine grain sea salt

How to Prepare Sweet Potato Winter Salad with Toasted Pecans [Vegan]

Prepare the Sweet Potatoes:
  1. Preheat the oven to 400°F.
  2. Dice the sweet potatoes and place them on a large baking sheet. Drizzle with olive oil and toss to coat evenly. Spread the sweet potatoes on the baking sheet and sprinkle with salt. Roast for 30-40 minutes. The roasting time will depend on how big or small you cut the sweet potatoes.

Make the Homemade Croutons:

  1. Chop the bread into bite-sized cubes and add them to a mixing bowl with the oil, garlic powder and salt. Toss to combine.
  2. Spread the prepared bread on a baking sheet (leaving some space for the pecans later). Toast for 10 minutes at 400°F in the same oven as the sweet potatoes. Remove from the oven, toss the croutons and add the chopped pecans to the baking sheet. Return to the oven and keep toasting for another 5-8 minutes. Keep an eye on the pecans and croutons in the last minutes to avoid burning.

Prepare the Lemon Vinaigrette:

  1. Meanwhile, prepare the vinaigrette. Add all the ingredients in a jar and shake until mixed. Make sure the garlic is finely grated. You can also add the ingredients in a small blender if preferred.

Assemble the Salad:

  1. Add your greens in a large bowl and toss with the vinaigrette. Top with the roasted sweet potatoes, croutons, toasted pecans and dried cranberries. Serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

    photourl

    Caroline Doucet

    See My Recipes

    I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more plants, improve their relationship with food and quit dieting. I want to inspire you to work on your relationship with food without trying to eat “perfectly.” Most of all, I want to share nutritious recipes that will make you fall in love with food and cooking all over again–recipes that will feed your body and your soul!

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