Preheat the oven to 400º F (200º C). Line a baking tray with parchment paper.
Mix the sweet potatoes, olive oil, salt, and pepper. Place the mixture on the tray and roast for about 20 minutes, or until the sweet potatoes soften. Remove from the oven and let cool down slightly. Note: You can do this one day in advance.
Assemble the Salad:
In a large salad bowl, toss together the roasted sweet potatoes, green onions, pecans, and cranberries.
Garnish with chopped cilantro and queso fresco. Dress with maple vinaigrette to taste. Serve.
Notes
Store leftovers in a sealed container for up to three days.Make Ahead: This salad is best eaten right away once it has been assembled, but you can get everything ready and just assemble it when ready to serve. I recommend roasting the sweet potatoes and pecans and making the dressing the day before.Maple Vinaigrette: This salad recipe pairs nicely with my maple vinaigrette. If you want, you can dress it with a drizzle of olive oil and balsamic or apple cider vinegar. Here is my Maple Vinaigrette recipe.For Substitutions, check my "Ingredients Section" above. Recipe Tips:
Toast the pecans. If time allows, toast the pecan to bring out a nuttier, crispier texture—toast pecans in a dry skillet over medium-high heat for 3 minutes, or until they smell nutty. You can do this one day in advance.
Double or triple this recipe for a large crowd.
Add greens. Add 1-2 cups of your favorite greens for extra flavor and texture. I like to add arugula.
If you're making this recipe, please read the entire post to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.