Roasted Sweet Potato Thanksgiving Salad with Maple Vinaigrette


This Thanksgiving salad is warm and delicious! This recipe can be easily adapted, so feel free to add or substitute with whatever ingredients you have on hand. We suggest enjoying this salad with a maple vinaigrette!


  • Three large sweet potatoes
  • One leek
  • 1/2 cup fresh cranberries
  • 1/2 cup walnuts
  • 1/2 cup hazelnuts
  • Salt and pepper to taste

Maple Vinaigrette Dressing

  • 1/3 cup white vinegar
  • 1/3 cup maple syrup
  • 1/4 cup oil (we used olive)
  • Pinch of salt and pepper


  1. Preheat oven to 425 degrees F
  2. Peel and cube sweet potatoes. Place onto baking sheet, drizzle with oil, then roast for 30-35 minutes
  3. In the meantime, heat the cranberries and a pinch of sugar or maple syrup in a sauce pan for about 5 minutes, or until the cranberries are soft. Remove from heat and let cool
  4. Saute leeks in a separate pan on medium-high heat, then add into the sauce pan with the cooling cranberries
  5. Combine the white vinegar, maple syrup, oil, salt, and pepper for the dressing and whisk with a fork to combine
  6. Assemble the salad with the sweet potatoes, cranberries, leeks, nuts in a large bowl. Drizzle the dressing over the top and serve warm