Roasted Sweet Potato Salad with Apple and Black Beans in Chipotle Dressing

Roasted Sweet Potato Salad with Apple and Black Beans in Chipotle Dressing is an earthy, slightly sweet, slightly tangy salad that is going to be your favorite side at the Thanksgiving dinner.

I love Thanksgiving! It is my most loved and most awaited holiday.

Food, Family, Friends and Fun – all of my favorite F-words!

Turkey is the star of the Thanksgiving dinner table. But it’s the side dishes that interests me more. Be it the crunchy green beans, or the creamy mashed potatoes or a crisp salad, they have always piqued my interest more than the roasted bird.

If you had been following my blog, you’d know how much I love my salads. I have over 20 salads recipes!

A few of years ago, I took this salad to a Thanksgiving dinner at our friend’s house. It was a huge hit. Since then, I have been stuck making this every Thanksgiving!

Roasted Sweet Potato Salad with Apple and Black Beans in Chipotle Dressing

Earthy sweet potatoes, tart Granny Smith apple, soft and velvety black beans piled high on a bed of crisp baby spinach and dressed with a smoky, sweet and fiery vinaigrette. It doesn’t get any better than this! It’s like a flavor explosion in every bite. Thin slices of red onions, crunchy pepitas and tart cranberries makes the salad pretty, while providing an interesting texture and flavor.

The salad is dressed with a Chipotle Vinaigrette. The Chipotle in Adobo sauce imparts a smoky heat to the dressing. Do not worry! A generous splash of honey tones down the heat.

Here’s what we need for the Roasted Sweet Potato Salad with Apple and Black Beans:

• Sweet Potatoes – 1 pound, , peeled and diced in to small cubes
• Granny Smith Apple – 1, medium sized, diced into small cubes
• Black Bean – 1 (14.5 oz.) can of , drained and rinsed thoroughly
• Baby Spinach – 1 (2 lb) box
• Red Onion – 1, small sized, thinly slices
• Toasted Pepitas (pumpkin seeds) – 1/4 cup (substitute any other nut of choice. Roasted cashews would be yum!)
• Dried cranberries – 1/4 cup (or raisins if you prefer)
• Olive Oil – 1 tablespoon
• Salt and freshly cracked pepper to taste

for the dressing:

• Extra Virgin Olive Oil – 1/4 cup
• Apple Cider Vinegar – 3 tablespoon
• Chipotle in Adobo Sauce – 1 teaspoon (mash a chipotle pepper in the sauce and use a teaspoon of the fiery paste in the dressing)
• Honey or Maple syrup – 1/4 cup
• Salt to taste

Here’s how we make the Roasted Sweet Potato Salad with Apple and Black Beans in Chipotle Dressing:

Heat oven to 400 degrees. Place the diced sweet potatoes on a large baking sheet and drizzle with a tablespoons of olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Bake for 30 to 40 minutes, until the potatoes are soft and begins to brown on corners. Remove from oven; keep on pan until ready to mix with dressing.

While the potatoes are roasting, slice the onions, chop the apple and drain and rinse the black beans. And make the dressing.

For the dressing, in a small bowl combine the extra virgin olive oil, apple cider vinegar, chipotle paste, honey and salt. Give it a good whisk till is all mixed up. Taste and add more honey or vinegar or more chipotle paste as per your personal taste.

In a large bowl, combine the roasted sweet potatoes, onions, apples and black beans. Add half of the dressing and mix well until well combined.

In a large serving plate make a bed of baby spinach leaves. Pile on the roasted potatoes, apple and black beans salad, on top of the spinach bed. Strew the toasted pepitas and the dried cranberries over the sweet potatoes salad.

Serve the remaining dressing in a pretty bowl on the side.

Thanksgiving dinner is all about making beautiful memories with friends and family and non stop eating! In the midst of the roasted turkey, heavy side dishes and decadent desserts, this Roasted Sweet Potato Salad with Apple and Black Beans in Chipotle Dressing really stands out. It fresh and refreshing , yet replete of all the wonderful fall flavor.

Have a Wonderful Thanksgiving!