This Maple Orange Sweet Potato Salad is a healthy, delicious and easy to make salad that can be served anytime of year! The salad is tossed in a maple orange ginger vinaigrette giving it a fresh citrusy flavor.
If you’re struggling to come up with new and healthy side dish recipes to make this winter, I’ve got you covered. This Maple Orange Sweet Potato Salad is light, easy to make and the flavor is perfect for winter!
Generally I make side dishes that should be served warm in fall and winter. I make these balsamic maple roasted brussels sprouts with bacon at least a couple times a month. And these parmesan pesto roasted potatoes never disappoint, plus you only need four ingredients to make them.
Once in a while I like to switch things up and make a side dish or salad that I can make ahead of time and doesn’t need to be served hot. This maple orange sweet potato salad falls into that category. It can be served cold or warm and the leftovers are great the next day.
Ingredients For Maple Orange Sweet Potato Salad
- sweet potatoes
- green onions
- flat leaf parsley
- dried cranberries
- maple syrup
- dijon mustard
- olive oil
- ground ginger
How to Make Maple Orange Sweet Potato Salad
Start by roasting the diced sweet potatoes on a sheet pan lined with foil. Toss them in olive oil, salt and pepper and roast for about 20 minutes. Let them cool on the sheet pan while you prep the rest of the salad.
Add the sliced green onions, parsley, dried cranberries, pecans and pepitas into a serving bowl. In a small bowl whisk together the orange juice, maple syrup, dijon mustard, olive oil, ground ginger, salt and pepper.
Add the roasted sweet potatoes to the serving bowl along with the vinaigrette and toss everything together. Serve the salad immediately or cover and refrigerate it until you’re ready to eat it. If you don’t plan to serve it right away, wait to add in the pecans and pepitas so that they stay crunchy.
Frequently Asked Questions
How Long Will the Sweet Potato Salad Keep For?
The salad will keep for up to three days in the refrigerator. The longer it sits the more the vinaigrette will absorb into the sweet potatoes and the softer the pecans and pepitas will become.
What are Pepitas?
Pepitas are pumpkin seeds without the hull. They don’t have the creamy white exterior around them which is what you see when you carve a pumpkin for Halloween. They generally come from a couple varieties of pumpkin that have hull-less seeds in them as the process of removing the hull is difficult and time consuming.
Pepitas have a nutty, slightly sweet flavor and taste even better when they’ve been roasted and have a little salt added to them. They’re great for snacking on and an excellent source of iron.
What to Serve with the Sweet Potato Salad
- Everything Bagel Chicken Tenders
- Chipotle Maple Grilled Salmon
- Balsamic Roasted Chicken Thighs
- Pan Seared Steak
- Baked Garlic Pork Tenderloin
- Pesto Zucchini Turkey Burgers
- 4 cups roasted diced sweet potatoes
- 1/4 cup sliced green onions
- 2 tablespoons chopped flat leaf parsley
- 1/4 cup dried cranberries
- 2 tablespoons toasted chopped pecans
- 2 tablespoons pepitas
- 1/4 cup fresh orange juice
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon ground ginger
- Kosher salt and fresh ground black pepper to taste
- Preheat oven to 400° F. and line a sheet pan with foil. Place the diced sweet potatoes on it and toss with olive oil, salt and pepper. Roast for 20 minutes or until fork tender.
- While the sweet potatoes cool whisk together the orange juice, maple syrup, dijon mustard, olive oil, ginger, salt and pepper together in a small bowl. Set aside.
- Add the green onions, parsley, dried cranberries, pecans, pepitas and roasted sweet potatoes to a serving bowl. Toss everything together with the vinaigrette. Taste for seasoning and serve.
Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 115mgCarbohydrates: 22gFiber: 3gSugar: 14gProtein: 2g