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This creamy sweet potato salad is packed with flavor and nutrients. You start by cooking the sweet potatoes. Boil them in salted water for about 10-12 minutes. You want them soft, but not mushy. After draining, let them cool.

Creamy Sweet Potato Salad Recipe with Leafy Greens | Healthy and Easy

Discover the delightful Creamy Sweet Potato Salad with Leafy Greens that’s perfect for any meal! This vibrant salad is packed with flavors and nutrients, featuring tender sweet potatoes and a creamy dressing made with Greek yogurt and tahini. Perfect for lunch or a light dinner, it’s easy to whip up and can be enhanced with walnuts and cranberries. Ready to brighten your plate? Click through for the full recipe and make your meal shine!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

4 cups mixed leafy greens (spinach, arugula, kale)

1/2 cup Greek yogurt

2 tablespoons tahini

1 tablespoon apple cider vinegar

1 tablespoon honey or maple syrup

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup walnuts, chopped (optional)

1/4 cup dried cranberries (optional)

Instructions
 

Cook the Sweet Potatoes: In a medium pot, bring salted water to a boil. Add the diced sweet potatoes and cook for about 10-12 minutes, or until soft but not mushy. Drain and let cool.

    Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, tahini, apple cider vinegar, honey (or maple syrup), garlic powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

      Assemble the Salad: In a large mixing bowl, combine the cooked sweet potatoes and leafy greens. Drizzle the creamy dressing over the top.

        Add Extras: If desired, fold in chopped walnuts and dried cranberries for added crunch and sweetness.

          Toss and Serve: Gently toss everything together until the salad is well coated with the dressing. Serve immediately or chill in the refrigerator for 20-30 minutes to enhance flavors.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

              - Presentation Tips: Serve the salad in a large bowl, garnished with a sprinkle of extra walnuts and a few whole cranberries on top for a pop of color. Drizzle a little extra tahini on top for a visual touch!