Source: Janice Newell Bissex, MS, RD The Moms' Guide to Meal Makeovers | Catégorie: Salades

Super Sweet Potato Salad

"I use canola oil in this recipe because its mild flavor doesn't over power the delicate sweetness of the dressing. Plus, it adds a boost of good nutrition and omega-3 fat!"

Super Sweet Potato Salad


  • 3 large sweet potatoes, peeled and quartered
  • 1 large Granny Smith apple, cut into cubes
  • 1/2 cup dried cranberries 125 mL
  • 1/4 cup pecans, toasted and coarsely chopped 60 mL
  • 3 Tbsp apple cider vinegar or red wine vinegar 45 mL
  • 2 Tbsp orange juice 30 mL
  • 2 Tbsp maple syrup 30 mL
  • 1 tsp Dijon mustard 5 mL
  • 3/4 tsp salt 4 mL
  • 1/2 tsp cinnamon 2 mL
  • 2 Tbsp canola oil 30 mL


  • 1. Place sweet potatoes in large saucepan. Add enough water to cover. Cover saucepan and bring water to a boil. Reduce heat and cook, at a low boil until tender, about 10 minutes. Drain, transfer to large bowl and allow to cool, 5 to 10 minutes.
  • 2. While sweet potatoes are cooling, make dressing by whisking together vinegar, orange juice, maple syrup, mustard, salt and cinnamon in a bowl. Slowly whisk in canola oil until well blended. Set aside.
  • 3. To assemble salad, add apple, cranberries, and pecans to sweet potatoes. Drizzle dressing over sweet potato mixture and toss gently. Serve warm or chilled.


10 servings


1/2 cup (125 mL)


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol0 mg
Glucides26 g
Fibres3 g
Protéines2 g
Sodium210 mg