Creamy cashew cream sweet potato salad with cranberries, pecans, and sage. A healthy side dish that you can enjoy all season long! Dairy-free, gluten-free, vegan.
Print

Cranberry Sage Sweet Potato Salad

Creamy cashew cream sweet potato salad with cranberries, pecans, and sage. A healthy side dish that you can enjoy all season long! Dairy-free, gluten-free, vegan.
Course Side Dish
Cuisine American
Keyword vegan
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 436kcal
Author Stacey Eckert

Ingredients

Sweet Potato Salad-

  • 3 lbs sweet potatoes (peeled and diced into 1 inch chunks)
  • 2 Tbsp olive oil
  • 1/4 tsp garlic powder
  • 3-4 sprigs of fresh thyme or 1/4 tsp of dried thyme
  • Sea salt and pepper to taste
  • 1/2 cup Craisins® Dried Cranberries
  • 1/2 cup toasted pecans
  • 1/4 cup green onions, sliced
  • 1 tsp fresh sage

Instructions

  • Prepare the cashew cream sauce and put it in the fridge one hour before you make the salad. It needs a little time for the sauce to thicken up. (If it's still thin after an hour, don't worry, it will thicken once you mix it into the potato salad and it chills in the fridge.)
  • Preheat the oven to 400 degrees.
  • Peel the sweet potatoes and cut them into 1-inch cubes. Lay them on a parchment lined tray and drizzle olive oil, garlic powder, salt, and pepper over the top. Toss to make sure the cubes are coated in the oil. Add a few sprigs of fresh thyme to the potatoes, bake for 20-25 minutes or until tender.
  • Let the potatoes cool, then add them to a large mixing bowl with the dried cranberries, pecans, green onions, and fresh sage.
  • Serve warm or chilled.

Nutrition

Serving: 6g | Calories: 436kcal | Carbohydrates: 64g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 916mg | Fiber: 9g | Sugar: 20g | Vitamin A: 644.8% | Vitamin C: 8.5% | Calcium: 9.9% | Iron: 16.1%