Sweet Potato Pecan Salad Recipe

Name: Sweet Potato Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 stalks celery, cut into 1-inch pieces; 2 large sweet potatoes, peeled and cut into 1-inch pieces; 1 red onion, cut into 1-inch pieces; 1/4 cup olive oil, plus more for finishing salad; 1 teaspoon ras el hanout; 1 teaspoon finely minced fresh rosemary; Kosher salt and freshly cracked black pepper; 1 cup green grapes, cut in half; 1 cup toasted pecans; 1/2 cup pomegranate seeds; 1/2 cup thinly sliced scallions; 1/4 cup golden raisins; Sherry vinegar, as needed

Servings: persons

4 stalks celery, cut into 1-inch pieces
2 large sweet potatoes, peeled and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1/4 cup olive oil, plus more for finishing salad
1 teaspoon ras el hanout
1 teaspoon finely minced fresh rosemary
Kosher salt and freshly cracked black pepper
1 cup green grapes, cut in half
1 cup toasted pecans
1/2 cup pomegranate seeds
1/2 cup thinly sliced scallions
1/4 cup golden raisins
Sherry vinegar, as needed

1
Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
2
Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl.
3
Season with salt and pepper.
4
Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
5
Let the sweet potato mixture cool to room temperature before proceeding.
6
(Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
7
Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins.
8
Toss the salad with sherry vinegar and olive oil to taste.
9
Add salt and pepper as needed.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 stalks celery, cut into 1-inch pieces, 2 large sweet potatoes, peeled and cut into 1-inch pieces, 1 red onion, cut into 1-inch pieces, 1/4 cup olive oil, plus more for finishing salad, and more.

Yes, Sweet Potato Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato Pecan Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions