My days in the fall are based around the rhythm of grading assignments and communicating with keen and creative students studying to become Culinary Nutrition Experts through the Academy of Culinary Nutrition. Each week they submit two assignments, one of which is a recipe testing assignment. Recently they were testing Academy of Culinary Nutrition founder Meghan Telpner’s Sweet Potato Arame Salad from The UnDiet Cookbook. Almost all of the students shared a similar comment in their recipe reflection, that they had no idea that you could eat sweet potato raw. That got me thinking about making a raw sweet potato salad, which lead to this Sweet Potato Salad with Cranberries and Pumpkin Seeds.

 

We are huge sweet potato fans in our house, so as soon as fall arrives we’re at our farmers markets searching for locally grown sweet potatoes and checking in with farmers to see who is growing them each year.

 

 

Benefits of sweet potatoes

 

 

White potatoes contain the enzyme solanine, a natural pesticide produced by the plant which can be toxic, depending upon storage conditions. Many people think that sweet potatoes are the same as white potatoes and shouldn’t be consumed raw, but sweet potatoes do not contain this enzyme and can be enjoyed raw. So don’t be afraid to add a few chunks of raw sweet potato to your next fall smoothie.

 

 

Sweet Potato Salad with Cranberries and Pumpkin Seeds is quick and easy to prepare. And if you have a food processor to do the grating, you just saved yourself another five minutes, woohoo!

 

Here are the simple steps to making this sweet potato salad:

  • Peel and grate sweet potatoes.
  • Whisk dressing ingredients.
  • Pour dressing over grated sweet potatoes. Stir in.
  • Add dried cranberries and pumpkin seeds and combine. Voila!

It doesn’t get much easier than this. It is delicious as a side with Asparagus and Mushroom Frittata or Vegan Shepherd’s Pie. The tahini maple dressing used in this recipe is also amazing on Roasted Tomato and Potato Salad.

 

 

This salad is best served chilled, but if you’re in a big hurry to eat it as soon as you finish making it, don’t let anyone or anything stop you. Just do it and enjoy! And let me know what kinds of reactions you get from your people when they realize for the first time that it’s okay to eat sweet potatoes raw. Tag me on Facebook or Instagram so I can see your Sweet Potato Salad with Cranberries and Pumpkin Seeds.

 

 

Sweet Potato Salad with Cranberries and Pumpkin Seeds

This salad is quick and easy to prepare. And if you have a food processor to do the grating, you'll save yourself another five minutes, woohoo!
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish, Snack
Servings 4

Ingredients
  

  • 4 cups grated sweet potatoes 2 medium sweet potatoes
  • ¼ cup pumpkin seeds
  • ¼ cup dried cranberries

Tahini Maple Dressing

  • ¼ cup tahini
  • 2 tablespoons warm water
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon tamari soy
  • ½ tablespoon maple syrup
  • ¼ tsp salt
  • 1 clove garlic minced

Instructions
 

  • Peel and grate sweet potatoes.
  • Combine and whisk together all dressing ingredients in a glass measuring cup.
  • Pour dressing over grated sweet potato and stir together.
  • Add pumpkin seeds and cranberries. Stir to combine.
  • Serve chilled.

Notes

No dried cranberries? Use raisins instead.
Pumpkin seeds can be replaced with sunflower seeds, pecans, walnuts or whatever nuts, seeds or combination you have on hand.
Keyword dairy free, fall salad, plant based, raw sweet potato, sweet potato salad, sweet potatoes, vegan