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Sweet Potato Salad with Cranberries and Goat Cheese


  • Author: Jessica

Ingredients

Scale
  • 34 medium sweet potatoes, peeled and cut into small cubes
  • 1 cup dried cranberries
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted pecan halves
  • Optional: 1 cup Brussels sprouts or roasted butternut squash
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and caramelized.
  4. In a large bowl, combine the roasted sweet potatoes, dried cranberries, crumbled goat cheese, and toasted pecans. If using Brussels sprouts or roasted butternut squash, add them to the mix.
  5. Toss gently to combine and season with additional salt and pepper as needed.
  6. Serve immediately or refrigerate for up to 3 days for meal prep.

Notes

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 4-6 servings