Sweet Potato Pecan Salad Recipes

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COLD SWEET POTATO SALAD WITH CRANBERRIES AND PECANS



Cold Sweet Potato Salad with Cranberries and Pecans image

Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table.

Provided by justalittlebitofbacon

Categories     Salad

Time 27m

Number Of Ingredients 12

3 medium sweet potatoes, (peeled and cut into 1 inch dice)
1/4 cup thinly sliced red onion
1/2 cup chopped pecans, (toasted)
1/2 cup dried cranberries
4 oz goat cheese
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh parsley
3 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tsp dijon mustard
1 tsp maple syrup
1/2 tsp kosher salt

Steps:

  • Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Take the potatoes off the heat and transfer them to a large serving bowl. Cool the potatoes until just warm, about 15 minutes.
  • Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
  • Add the onion, pecans, cranberries, and goat cheese to the serving bowl and gently mix them in. Sprinkle the rosemary and parsley over the top.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

SWEET POTATO-PECAN SALAD



Sweet Potato-Pecan Salad image

Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken.

Provided by John Willoughby

Categories     quick, salads and dressings, side dish

Time 25m

Yield 6 side-dish servings

Number Of Ingredients 15

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1/2 large red onion, diced small
1/4 cup finely chopped parsley
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
1/3 cup pecan halves, lightly toasted

Steps:

  • Fill sink or a large bowl with water and ice cubes. Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don't break apart, 10 to 12 minutes.
  • Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
  • Make the dressing: In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.
  • Pour dressing over sweet potatoes, add pecans and toss gently.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 0 grams

VEGAN BLACK BEAN AND SWEET POTATO SALAD



Vegan Black Bean and Sweet Potato Salad image

This is a great side dish using fresh ingredients. There are never leftovers!

Provided by chefcs

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
3 tablespoons olive oil, divided
½ teaspoon ground cumin, or more to taste
¼ teaspoon red pepper flakes
coarse salt and ground black pepper to taste
2 tablespoons freshly squeezed lime juice
1 (14.5 ounce) can black beans, rinsed and drained
½ red onion, finely chopped
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
  • Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
  • Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g

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