Pecan Sweet Potato Salad with Tahini Lime Dressing

Slightly sweet, nutty and rich this Pecan Sweet Potato Salad is perfect for fall. Or anytime you want a fun healthy salad. Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

This would be a 100% perfect salad if it were fall. But if there’s one thing I’ve learned from the corona outbreak, it’s to work with what you have. Happily, I’ve also learned that “making do” can be… delicious! 

You see, way back in the depths of my panty, there were sweet potatoes left from last fall’s CSA harvest. And no way was I going to let them go to waste now!

Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

Inspired by leftovers

“Yes,” my oldest keeps saying, “this is when your style of eating pays off Mom!” What she means is that local eaters (2 CSAs, meat in bulk from local farms) always have a lot of food lying around the house. 

Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

Closeup

The fresh greens also came from one of my CSAs, even though they aren’t “in season” now. At this time of year, they do a small harvest from greenhouses which usually goes to restaurants. Since that business has dried up, some local families are helping to rescue them—and treating ourselves!

Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

mmm

And I’ll share one final tip for good anytime eating. Always keep organic lemons and limes in the freezer. (I just pop them in a bag and pull out as needed.) The juice is much tastier than bottled and then you have zest you can use too. 

I am working especially hard to get my veggies in now and find that a creative salad can be good for 2-3 servings.  It’s a habit I think I’ll take with me.  Even when this is all a memory.  

Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

Pecan Sweet Potato Cranberry Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Slightly sweet, nutty and rich this Pecan Sweet Potato Cranberry Salad is perfect for fall. Or anytime you want a healthy fun salad.

Ingredients

Roasted Sweet Potato:

  • 1 large sweet potato, cubed
  • 1 Tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • ¼-1/2 t salt

Tahini Lime Dressing:

  • 2 Tablespoon tahini
  • 1 Tablespoon olive oil
  • ¼ teaspoon ground ginger
  • 2 Tablespoon lime juice
  • 1 Tablespoon very hot water

Salad:

  • ¼ c dried cranberries
  • ¼ cup pecan halves
  • 6 cups fresh salad greens (see note)

Instructions

Toss sweet potato cubes in olive oil, cinnamon and salt.  Roast at 375 for about 20 minutes until tender, or pan fry on medium high until tender. Set aside to cool.

To make dressing, mix tahini and hot water so tahini is softened, then whisk in remaining ingredients.

Divide salad greens between four bowls.  Top each with about a tablespoon of pecans and another tablespoon of dried cranberries. Divide cooled sweet potato cubes among the four salads and drizzle with dressing.



Notes

I have been using about 2 cups/person with both spinach and lettuce for more variety and nutrition.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1205mgCarbohydrates: 24gFiber: 4gSugar: 11gProtein: 4g

Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

10 thoughts on “Pecan Sweet Potato Salad with Tahini Lime Dressing

    1. Inger Post author

      We’ve been up in Door County for about a month–ever since MATC canceled classes and they were one of the first. The Egg Harbor health food store does curbside pickup so I was excited to get some tahini. Happily we even have a big freezer here :).

      We were supposed to be in Arizona/Utah now for spring break, alas. Hope you are staying well.

    1. Inger Post author

      It’s such a difficult time. My brother had a high school exchange student from Germany who returned about a month ago too. Is your son done this year? Stay well too.

        1. Inger Post author

          Oh that is such a sad way to finish. My youngest graduated last year and I am so grateful I got to go. You’ll all have to visit “just because” when this is all over.

  1. David Scott Allen

    I have all the ingredients for this – love that I don’t need to make substitutions! Coincidentally, I checked the tahini the other day to see if it was rancid! It was fine, so we are good to go. The two things that are hard about sheltering in place – I run out of salad greens and milk so quickly!

    1. Inger Post author

      I’ve been buying more romaine since it seems to last better David. And if I get CSA spinach it is usually picked hours before I get there so super fresh. That has saved me since I can’t live without my salad! I do need to be more organized when this is all over though…

  2. Thao @ In Good Flavor

    I love sweet potato but have never used it in salads. This looks delicious and nutritious! The tahini lime dressing sounds wonderful as well!
    From a germaphobe’s point of view, when all this is a memory, I hope the population in general continues with good hand washing/disinfecting hygiene. I’ve seen too many people walk straight out of public bathrooms without washing.

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