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a salad with roasted spiced sweet potato cubes, toasted pecans, and red cranberries over greens in a wide horizontal shot, in a rustic bowl on a festive table, natural light, shallow depth of field, landscape orientation

Gingerbread Spiced Sweet Potato Salad

Sweet potato cubes are roasted and tossed with warm gingerbread seasoning and pecans, then combined with greens and dressed with maple vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 large sweet potatoes cubed
  • 5 cups mixed greens
  • 1/2 cup pecans toasted
  • 1/3 cup dried cranberries
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1.5 tsp gingerbread spice blend
  • 1/2 tsp salt

Method
 

  1. Toss the sweet potato cubes with 1 tablespoon olive oil, the gingerbread spice blend, and salt, then roast at 425F for 30 minutes until tender.
  2. Let the roasted sweet potatoes cool slightly.
  3. Arrange the mixed greens on a platter and top with the warm sweet potatoes, pecans, and cranberries.
  4. Whisk together the remaining olive oil and maple syrup for the dressing.
  5. Drizzle over the salad and serve warm or at room temperature.

Notes

No spice blend on hand? Mix cinnamon, ginger, nutmeg, and a pinch of cloves.