Sweet Potato Salad
Sweet Potato Salad is a delicious feast of different textures and flavors! The roasted sweet potatoes, fruits, nuts, bacon, and feta are tossed in a creamy orange dressing that’s to die for. Say hello to your new potluck favorite!
Servings 6 servings
Calories 774kcal
Ingredients
- 8 cups peeled and diced sweet potatoes cut into 1/2-inch cubes - about 3-4 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 lb bacon cooked and chopped
- 1 cup pineapple tidbits
- 1 cup chopped pecans
- 1 cup dried cranberries
- 1 cup pomegranate arils
- 1 cup feta crumbled
Creamy Curry Dressing:
- 1 1/4 cup mayo
- 1/4 cup orange juice
- 1 teaspoon medium curry powder
- 2 teaspoons orange zest
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 375° F.
- Place diced sweet potatoes on a baking sheet. Toss with olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender. Remove from the oven and let cool.
- At the same time, lay the bacon slices out on a baking sheet covered with aluminum foil and bake for 12-20 minutes until crisp. Remove from the oven, let it cool and then chop it.
- Place the pecans in a large baking dish or if you have another baking sheet and roast them in the oven for 5 minutes.
- When ready to plate, choose a large mixing bowl or a large serving plate and add the arugula, add the bacon, pineapple, pecans, sweet potatoes, cranberries, ½ of the pomegranate arils and half of the crumbled feta.
- In another bowl, whisk all the dressing ingredients. Drizzle on top of the salad.
- Add the rest of the pomegranate arils and feta cheese.
- Toss before serving.
Video
Nutrition
Calories: 774kcal | Carbohydrates: 69g | Protein: 14g | Fat: 74g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 925mg | Potassium: 914mg | Fiber: 10g | Sugar: 33g | Vitamin A: 25359IU | Vitamin C: 17mg | Calcium: 206mg | Iron: 2mg