Roasted Sweet Potato Salad

vibrant and wholesome salad featuring tender roasted sweet potatoes, crisp greens, and a tangy homemade dressing. This dish balances sweet, savory, and bright flavors for a satisfying meal or side.

Why You’ll Love This Recipe

• Balanced Flavors: The natural sweetness of the potatoes pairs beautifully with tangy dressing and salty cheese.

• Nutrient-Dense: Rich in beta-carotene, fiber, and antioxidants from sweet potatoes and fresh vegetables.

• Make-Ahead Friendly: Potatoes can be roasted in advance for easy assembly when you’re ready to eat.

• Versatile: Easily customized with proteins, nuts, or seasonal produce to suit any palate.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed

• Olive oil

• Salt

• Black pepper

• Mixed salad greens (for example, arugula, baby spinach, or romaine)

• Red onion, thinly sliced

• Cherry tomatoes, halved

• Cucumber, diced

• Feta cheese, crumbled

• Pomegranate seeds (optional)

• Fresh parsley or cilantro, roughly chopped

• Lemon juice

• Honey or pure maple syrup

• Dijon mustard

directions

1. Preheat and prepare: Preheat your oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

2. Toss the sweet potatoes: In a large bowl, combine the cubed sweet potatoes with olive oil, salt, and pepper. Ensure each piece is lightly coated.

3. Roast: Spread the potatoes in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring once halfway through, until tender and golden.

4. Make the dressing: While the potatoes roast, whisk together lemon juice, honey (or maple syrup), Dijon mustard, a pinch of salt, and a tablespoon of olive oil until emulsified.

5. Assemble the salad: In a serving bowl, arrange the mixed greens. Top with warm roasted potatoes, sliced red onion, cherry tomatoes, cucumber, and herbs.

6. Finish and serve: Drizzle the dressing over the salad. Scatter crumbled feta and pomegranate seeds on top. Gently toss and serve immediately.

Variations

• Add Protein: Top with grilled chicken, chickpeas, or baked tofu for a heartier entrée.

• Nuts and Seeds: Sprinkle toasted walnuts, pecans, or pumpkin seeds for extra crunch.

• Cheese Alternatives: Swap feta for goat cheese or shaved Parmesan.

• Maple-Balsamic Dressing: Replace lemon juice and honey with balsamic vinegar and maple syrup.

• Autumn Twist: Stir in roasted Brussels sprouts or butternut squash cubes.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

storage/reheating

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the roasted sweet potatoes in a preheated oven at 180 °C (350 °F) for 5–7 minutes, then toss with fresh greens and chilled dressing before serving.

FAQs

What type of sweet potatoes work best?

Look for firm, medium-sized sweet potatoes with smooth skin; orange-fleshed varieties roast evenly and yield a naturally sweet flavor.

Can I prepare this salad in advance?

Yes. Roast the potatoes and make the dressing up to one day ahead. Store separately and assemble just before serving to preserve texture.

How can I make this salad vegan?

Omit the feta cheese and use maple syrup instead of honey. You may add toasted nuts for extra richness.

What greens pair well with roasted sweet potatoes?

Sturdy greens such as kale, arugula, or romaine hold up best; baby spinach and mixed spring greens also work nicely.

Is there a gluten-free option?

All ingredients are naturally gluten-free; just verify that your mustard and any packaged items are certified gluten-free.

Can I use other root vegetables?

Yes—beets, carrots, or parsnips roasted alongside the sweet potatoes add diversity in color and flavor.

How should I adjust oven temperature for convection baking?

Lower the temperature by 15–20 °C (about 25–35 °F) and check doneness a few minutes earlier to prevent over-browning.

What can I substitute for pomegranate seeds?

Dried cranberries, raisins, or halved grapes offer a similar burst of sweetness and color.

How do I prevent the salad from becoming soggy?

Toss the dressing with just the greens, then add warm potatoes and toppings right before serving.

Can I double the recipe for a larger gathering?

Absolutely—use two baking sheets for even roasting and adjust quantities of all ingredients proportionally.

Conclusion

This roasted sweet potato salad delivers a harmonious blend of flavors and textures, making it an ideal choice for weeknight dinners, potlucks, or festive gatherings. With simple ingredients and flexible variations, it’s sure to become a staple in your recipe collection. Enjoy the balance of sweet, savory, and tangy notes in every vibrant bite

Print