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Sweet Potato Pecan Salad

This recipe creates a vibrant Sweet Potato Pecan Salad by roasting sweet potatoes, celery, and red onion seasoned with ras el hanout and rosemary until caramelized. Once cooled, these are combined with fresh grapes, toasted pecans, pomegranate seeds, scallions, and golden raisins. The salad is then elegantly dressed with sherry vinegar and olive oil, offering a harmonious blend of sweet, savory, and tangy flavors with delightful textural contrasts.
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Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 9820.8 kcal

Equipment

  • 1 Baking Sheet For roasting vegetables
  • 1 Large Mixing Bowl For tossing vegetables before roasting and for final salad assembly
  • 1 Chef's knife For precise cutting of vegetables
  • 1 Cutting Board For safe and efficient preparation
  • 1 Measuring spoons/cups For accurate ingredient portions

Ingredients
  

Main

  • 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
  • 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

Instructions
 

  • Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
  • Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
  • Let the sweet potato mixture cool to room temperature before proceeding. (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.)
  • Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.

Notes

Preheating the baking sheet is crucial for immediate caramelization and preventing the vegetables from sticking, leading to a superior roasted texture. Ensure not to overcrowd the pan; roast in batches if necessary to allow proper browning instead of steaming. The cooling step for the roasted sweet potatoes is vital; adding warm vegetables to the fresh ingredients will cause them to wilt and lose their vibrant texture. For optimal flavor, toast the pecans lightly to enhance their nutty aroma. When dressing the salad, add sherry vinegar and olive oil gradually, tasting as you go, to achieve the perfect balance of acidity, richness, and sweetness. A sprinkle of flaky sea salt at the end can elevate the overall profile.