Sweet potatoes have a special place in my kitchen. Maybe it’s the way they caramelize in the oven, maybe it’s because my kids actually eat them without complaint (praise be!), or maybe it’s just that they’re a cozy little reminder of fall no matter the season. Whatever the reason, this Roasted Sweet Potato Salad has become one of those recipes I can always count on when I need something nourishing, colorful, and downright delicious.
It’s hearty enough for lunch, pretty enough for a holiday table, and flexible enough for busy weeknights when “what’s for dinner?” is met with tired silence.
Table of Contents
Why You’ll Love This Roasted Sweet Potato Salad
- Quick + easy: Just 35 minutes from oven to table.
- Hearty but fresh: Perfect balance of roasted sweet potatoes, leafy greens, and a tangy vinaigrette.
- Crowd-pleaser: Works as a side dish or a light meal.
- Customizable: Swap nuts, cheese, or dressing to fit your mood (or what’s in your pantry).
What Does Roasted Sweet Potato Salad Taste Like?
Imagine a forkful of sweet, smoky potatoes mingling with crisp greens, a little tang from Dijon mustard, the zing of vinegar, and the salty crumble of feta. Then comes the crunch of toasted nuts and a hint of sweetness from dried cranberries. It’s like a fall festival in your mouth—but one you can enjoy year-round.
Ingredients You’ll Need for Roasted Sweet Potato Salad
When it comes to making the best Roasted Sweet Potato Salad, the magic truly lies in the balance of textures and flavors. Each ingredient has a role to play—sweet, smoky, tangy, and crunchy all coming together in one big, happy bowl. Let’s walk through the lineup so you know exactly what you’ll need and why it matters:
- Sweet Potatoes (3 medium, peeled and diced): The star of the show! Roasting brings out their natural sweetness while giving them a slightly caramelized edge. Look for firm, smooth sweet potatoes without any soft spots. They’re not only delicious but also packed with fiber, vitamins, and that beautiful golden-orange color we all love.
- Olive Oil (2 tablespoons): Helps the sweet potatoes roast to perfection, creating those lightly crisp edges. I recommend a good quality extra virgin olive oil for both roasting and the salad dressing—it adds a rich, fruity note.
- Smoked Paprika (1 teaspoon): This spice brings warmth and a subtle smokiness that balances the sweetness of the potatoes. If you’ve ever made my Roasted Beetroot Pumpkin Salad, you know how a hint of smokiness can transform roasted veggies into something truly irresistible.
- Ground Cinnamon (½ teaspoon, optional): Adds a cozy, almost dessert-like flavor that makes the salad feel special—especially in fall and winter months.
- Salt and Black Pepper (to taste): Don’t skimp here! Seasoning is what makes all the other flavors shine.
- Mixed Greens (4 cups): A combination of arugula, spinach, or kale works beautifully. The peppery bite of arugula or the earthy chew of kale balances the sweet potatoes.
- Dried Cranberries (¼ cup): A pop of tart sweetness that ties everything together. You could also swap in raisins or even fresh pomegranate seeds when they’re in season.
- Crumbled Feta Cheese (¼ cup): Creamy, tangy, and salty—it’s the perfect contrast to the sweet potatoes. Goat cheese works too if you prefer something a little softer and milder.
- Toasted Pecans or Walnuts (¼ cup): Crunch factor! Toasting the nuts before adding them brings out their natural oils and gives them a deeper flavor. If you want a nut-free option, roasted sunflower seeds make a great substitute.
For the Dressing:
- Olive Oil (3 tablespoons): Again, go with extra virgin for the best flavor. This forms the base of your vinaigrette.
- Apple Cider Vinegar (1 tablespoon): Bright and tangy, with a little natural sweetness. Balsamic vinegar works if you want a deeper, richer note.
- Dijon Mustard (1 teaspoon): Brings a subtle sharpness and helps emulsify the dressing so it clings beautifully to the salad.
- Honey (1 tablespoon): Balances the vinegar and mustard with gentle sweetness. For a vegan twist, maple syrup is an excellent swap.
- Salt and Pepper (to taste): Essential to tie all the flavors together.
✨ Pro tip: I always recommend tasting your dressing before tossing—it should feel slightly stronger than you expect because it will mellow once it coats the greens and potatoes.
Step-by-Step Instructions for Roasted Sweet Potato Salad
Making this Roasted Sweet Potato Salad is easier than you might think, but I’ve learned over the years that little details—like how you roast the potatoes or whisk the dressing—make a big difference. Follow these steps, and you’ll have a hearty, colorful salad that looks just as good on a weeknight dinner table as it does on your holiday spread.
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C). This temperature is the sweet spot—it’s hot enough to caramelize the edges of the sweet potatoes without drying them out.
- Peel and dice 3 medium sweet potatoes into bite-sized cubes. Keep them uniform so they cook evenly.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cinnamon (optional), plus salt and pepper. Make sure every cube gets coated—this is what gives them that irresistible flavor.
- Spread them out on a baking sheet in a single layer. If they’re piled on top of each other, they’ll steam instead of roast, and we’re here for that crispy caramelization.
- Roast for 20–25 minutes, flipping halfway through. You’ll know they’re ready when the edges are golden brown, and a fork slides in easily.
💡 Kitchen tip: Roasted veggies are the backbone of so many wholesome meals. If you enjoy this method, you’ll probably love my Garlic Herb Roasted Potatoes, Carrots, and Zucchini too—it uses the same roasting technique with different veggies.
Step 2: Prepare the Dressing
While the sweet potatoes roast, whisk up your dressing. This is where the tangy magic happens!
- In a small bowl, combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 tablespoon honey (or maple syrup).
- Add a pinch of salt and freshly cracked black pepper.
- Whisk until the dressing looks smooth and slightly thick. The Dijon helps it emulsify, so it clings beautifully to the salad instead of sinking to the bottom.
Taste-test before moving on! It should be bold and tangy, since it will mellow once tossed with the greens and potatoes.
Step 3: Assemble the Salad
Once the sweet potatoes are out of the oven, let them cool just slightly—just enough so they don’t wilt your greens on contact.
- In a large serving bowl, layer 4 cups of mixed greens (spinach, arugula, kale, or your favorite combo).
- Add the roasted sweet potatoes, ¼ cup dried cranberries, ¼ cup crumbled feta cheese, and ¼ cup toasted pecans or walnuts.
- If you’re making this ahead, keep the components separate until serving time. That way, your greens stay crisp and fresh.
Step 4: Dress and Serve
- Drizzle the prepared vinaigrette over the salad. Start light—you can always add more, but you don’t want to drown those greens.
- Using salad tongs or two big spoons, toss everything gently until the dressing coats the greens and every bite has a little of each ingredient.
- Taste once more, and if needed, add a sprinkle of salt or a few extra cranberries for brightness.
Serve right away while the potatoes are still slightly warm, or enjoy it chilled straight from the fridge later. Either way, this Roasted Sweet Potato Salad is going to taste like something you’d find in a cozy little farm-to-table café.
✨ Optional Add-ins: For a heartier version, add grilled chicken, cooked quinoa, or chickpeas. If you loved my Thai Chicken Salad Recipe, you know how a protein boost can turn a salad into a full meal.
Tips and Tricks for Perfect Roasted Sweet Potato Salad
- Don’t crowd the pan: Spread potatoes in a single layer so they roast instead of steam.
- Make it a meal: Add grilled chicken, quinoa, or chickpeas.
- Kid-friendly tweak: Swap feta for shredded cheddar (trust me, it works!).
- Store smart: Keep salad + dressing separate; reheat sweet potatoes before tossing leftovers.
- Fun swap: Try pomegranate seeds instead of cranberries for a festive twist.
Storage
- Store leftovers in airtight containers.
- Keep salad and dressing separate for best texture.
- Good for up to 2 days in the fridge.
FAQs
Q: Can I make this salad ahead of time?
Yes! Roast the sweet potatoes and make the dressing in advance. Assemble just before serving.
Q: Is this salad good cold?
Absolutely—it tastes great chilled. Just re-toss before serving.
Q: Can I make it vegan?
Yep! Use maple syrup instead of honey and swap feta for a dairy-free cheese.
Conclusion
This Roasted Sweet Potato Salad is proof that wholesome can still feel exciting. It’s a dish that fits anywhere—from lunchboxes to Thanksgiving spreads—and it always brings comfort and brightness to the table. I hope it becomes one of those recipes you turn to again and again, the way my family does.
If you try it, leave a rating or tag me on Instagram—I’d love to see your version!
And if this salad speaks your language, you might also love my Apple Cranberry Pecan Salad or my Roasted Beetroot Pumpkin Salad. Both pair beautifully with cozy fall dinners.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Roasted Sweet Potato Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A hearty, colorful roasted sweet potato salad featuring smoky-spiced potatoes, tangy feta, crunchy nuts, and a zesty honey mustard vinaigrette.
Ingredients
3 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cinnamon (optional)
Salt and black pepper, to taste
4 cups mixed greens (such as arugula, spinach, or kale)
¼ cup dried cranberries
¼ cup crumbled feta cheese
¼ cup toasted pecans or walnuts
For the Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey (or maple syrup)
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into uniform bite-sized cubes.
3. In a large bowl, toss sweet potatoes with olive oil, smoked paprika, cinnamon (if using), salt, and pepper until well coated.
4. Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden on the edges.
5. While the potatoes roast, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make the dressing.
6. Let the roasted sweet potatoes cool slightly once out of the oven.
7. In a large serving bowl, layer the mixed greens, roasted sweet potatoes, dried cranberries, crumbled feta, and toasted nuts.
8. Drizzle with the prepared dressing and gently toss until everything is well coated.
9. Taste and adjust seasoning if needed. Serve warm or chilled.
Notes
For a heartier version, add grilled chicken, quinoa, or chickpeas.
Roast the potatoes in a single layer to ensure crisp edges.
You can swap the feta for goat cheese, or use pomegranate seeds instead of cranberries for a seasonal twist.
Prepare the components ahead of time but assemble just before serving for freshest results.
