This Sweet Potato Salad features spinach, apples, dried cranberries, pecans, pumpkin seeds, feta cheese, as well as an easy homemade maple-lime salad dressing. It's a healthy everyday salad that is meatless and gluten-free. You can also serve it as a festive side dish for any holiday dinner, especially Thanksgiving and Christmas.
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
Dice peeled sweet potatoes into ½-inch or 1-inch thick pieces. Add them to a mixing bowl along with 2 tablespoons olive oil, and ¼ teaspoon salt and toss to combine.
Spread sweet potatoes onto the prepared baking sheet.
Roast at 400 F for 15 or 20 minutes on a medium rack. Mine were done after 10-15 minutes of roasting in a convection oven. Remove from the oven and let cool. Proceed with the rest of the recipe while the sweet potatoes are roasted.
Make salad dressing
In a mason jar, combine all of the ingredients for the salad dressing. Whisk together with a fork until emulsified.
Assembly
Add baby spinach, chopped apples, toasted pecans (some of them chopped), toasted pumpkin seeds, dried cranberries, feta cheese, and roasted sweet potatoes to a large mixing bowl.
Add the salad dressing. Toss to combine. Distribute the salad into individual bowls (or into a large serving bowl) and serve.