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–+ servings
Patricia

Maple Sweet Potato Salad with Tamarind Dressing is Irresistible!

A delicious and nutritious Maple Sweet Potato Salad with a tangy tamarind dressing, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup red onion finely chopped
  • 1/2 cup celery diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons tamarind paste for dressing
  • 2 tablespoons maple syrup for dressing
  • 2 tablespoons apple cider vinegar for dressing
  • 1 tablespoon Dijon mustard for dressing
  • 1/4 cup olive oil for dressing
  • Salt and pepper to taste for dressing

Method
 

  1. Preheat the oven to 400°F.
  2. Toss the diced sweet potatoes with olive oil, salt, and black pepper.
  3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
  4. While the sweet potatoes are roasting, prepare the tamarind dressing by whisking together tamarind paste, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl.
  5. Slowly drizzle in olive oil while whisking until the dressing is well combined. Season with salt and pepper to taste.
  6. In a large bowl, combine the roasted sweet potatoes, red onion, celery, cranberries, pecans, and parsley.
  7. Pour the tamarind dressing over the salad and toss gently to combine.
  8. Serve the salad warm or at room temperature. For best flavor, let it sit for about 15 minutes before serving to allow the ingredients to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 200mgFiber: 4gSugar: 10g

Notes

  • For added protein, consider adding cooked quinoa or chickpeas to the salad.
  • You can substitute the pecans with walnuts or sunflower seeds for a different crunch.

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