Sometimes, you just crave a salad that’s more than just… salad, you know? Something with a bit of substance, a pop of flavor, and that satisfying mix of textures. That’s exactly where this Roasted Sweet Potato Salad comes in! It’s become my absolute go-to when I want something healthy, easy, and totally delicious. I stumbled upon this combo one crisp autumn afternoon when I had a few sweet potatoes staring at me from the counter and some leftover greens in the fridge. I roasted the potatoes with a little olive oil and salt, tossed them with everything else, drizzled on a quick vinaigrette, and wow! It was a revelation – perfectly sweet, a little tangy, with that lovely crunch from the pecans. It’s just *chef’s kiss* simple, but packed with so much goodness.
Why You’ll Love This Roasted Sweet Potato Salad
Seriously, this salad is a total winner for so many reasons:
- It’s ridiculously easy to make – even on a busy weeknight!
- The flavor combo is just divine: sweet potatoes, crunchy pecans, tart cranberries, and a tangy dressing.
- It’s packed with good-for-you stuff like vitamins from the sweet potatoes and healthy fats.
- You can totally switch it up with different nuts or greens if you want.
- It’s perfect as a light lunch, a hearty side dish, or even for potlucks.
- It just *looks* so pretty with all those colors!
Ingredients for Your Perfect Roasted Sweet Potato Salad
Okay, so for this masterpiece, you’ll need these bits and bobs. It’s pretty straightforward!
For the Salad Itself:
- 2 big sweet potatoes, all peeled and cut into bite-sized cubes
- 2 tablespoons of good olive oil
- 1 teaspoon of salt, don’t be shy!
- 1/2 teaspoon of freshly cracked black pepper
- About 5 ounces of whatever mixed greens look best at the store – baby spinach, arugula, the works!
- 1/4 cup of red onion, sliced super thin – I mean, almost see-through!
- 1/4 cup of pecans that you’ve given a little toasty hug in a dry pan
- 1/4 cup of dried cranberries for that little zing!
And for the Zippy Vinaigrette:
- 3 tablespoons more of that lovely olive oil
- 1 tablespoon of apple cider vinegar (the good stuff!)
- 1 teaspoon of Dijon mustard – it adds a nice little kick
- 1/2 teaspoon of honey, just a touch of sweetness
- A pinch more salt and pepper, to taste, of course!
Step-by-Step Guide to Making Roasted Sweet Potato Salad
Alright, let’s get this deliciousness made! It’s really as simple as 1, 2, 3. Here’s how I whip up my favorite Roasted Sweet Potato Salad:
- Get that oven nice and hot! First thing’s first, crank your oven up to 400°F (that’s 200°C for those of you with fancy ovens!).
- Prep those sweet potatoes. Grab your cubed sweet potatoes and toss ’em on a baking sheet with about 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Give it all a good mix so every piece is coated.
- Roast ’em up! Slide that baking sheet into the hot oven and let those sweet potatoes work their magic for about 20 to 25 minutes. You’re looking for them to be tender and deliciously caramelized around the edges. The smell alone is amazing! If you love roasting veggies, you might also enjoy my honey roasted carrots – another favorite! Once they’re done, take them out and let them cool a bit. This is important so they don’t wilt your lovely greens.
- Mix the greens and goodies. In a big ol’ bowl, combine your tender roasted sweet potatoes, the mixed greens, and all those other wonderful bits: the thinly sliced red onion, those toasty pecans, and the sweet dried cranberries.
- Whip up the dressing. Now for the dressing! In a small bowl, just whisk together the remaining 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and honey. Season with a little salt and pepper to make it just right. Whisk it until it all looks nice and combined – you want it to be smooth and a little creamy-looking. If you want to give it a try, check out this creamy Cajun sauce recipe for some inspiration on dressings!
- Dress and toss! Pour that zippy vinaigrette all over your salad ingredients. Then, very gently, toss everything together. You don’t want to mash those sweet potatoes or bruise the greens, just coat everything beautifully.
- Serve it up immediately! This Roasted Sweet Potato Salad is best enjoyed right away while the greens are crisp and the potatoes are still a little warm, or at room temperature.
Roasting the Sweet Potatoes to Perfection
This is where the magic really starts, folks! Tossing those sweet potato cubes with olive oil, salt, and pepper is key. It helps them get that lovely golden-brown sear and prevents them from sticking to the pan. I always use a baking sheet with edges, just in case. Roasting at 400°F for about 20-25 minutes usually does the trick – you want them fork-tender. Letting them cool slightly before adding them to the salad makes a HUGE difference, keeping your greens nice and fresh!
Preparing the Zesty Vinaigrette
This dressing is so simple, but it packs a punch! Just a quick whisk of olive oil, apple cider vinegar, Dijon mustard, and a touch of honey. Make sure you whisk it well until it’s all emulsified – that means it won’t separate so easily. Fun fact: you can totally make this dressing ahead of time and keep it in a little jar in the fridge. Just give it another quick shake or whisk before you use it!
Assembling Your Flavorful Roasted Sweet Potato Salad
Once your sweet potatoes are roasted and cooled, and your dressing is ready, it’s time for the grand finale! Pile everything into a big bowl: the tender potatoes, the crisp mixed greens, those crunchy pecans, tart cranberries, and thin red onion. Drizzle that fantastic vinaigrette over the top and gently toss it all together. Imagine all those flavors and textures mingling – it’s pure happiness on a plate!
Tips for the Best Roasted Sweet Potato Salad
You know, making this Roasted Sweet Potato Salad is pretty foolproof, but there are a few little tricks I’ve picked up that just make it *extra* special. It’s all about using good ingredients and not rushing the simple steps. Trust me, a little bit of care goes a long way to make this salad truly shine. We’re aiming for that perfect balance of sweet, savory, and texture that makes you want to go back for more. If you love kicking up your salad game, you might also fancy my chicken salad recipes!
Ingredient Substitutions and Additions
The best part about this salad is how adaptable it is! Don’t have pecans? Walnuts or even some toasted almonds are fabulous too. If you’re not a fan of cranberries, try dried cherries or even some chopped dried apricots! And for a heartier meal, I often toss in some leftover grilled chicken or a can of rinsed chickpeas. It really transforms it into a full-on delicious dinner. Sometimes I’ll even swap out the mixed greens for baby kale if I want something a bit more robust. It’s all about what you have on hand and what tastes good to you!
Making Ahead and Storage
This salad is actually fantastic for making ahead, especially the components. You can roast the sweet potatoes and make the vinaigrette a day or two in advance and store them separately in airtight containers in the fridge. Then, all you have to do when you’re ready to serve is combine everything with the greens and toss. Leftovers? They’ll keep in the fridge for about a day, though the greens might get a little sad. It’s best to store the dressed salad without the greens, or keep them separate, if you plan on having any!
Frequently Asked Questions about Roasted Sweet Potato Salad
Got questions about this delicious salad? I’ve got you covered!
Can I use other vegetables in this Roasted Sweet Potato Salad?
Oh, absolutely! Sweet potatoes are divine, but you can totally swap them out. Roasted butternut squash or even chunks of roasted carrots would be amazing. Bell peppers, red onion, or even Brussels sprouts would add a different but equally yummy dynamic. Just make sure whatever you choose roasts up nicely!
How long does this salad keep in the refrigerator?
This Roasted Sweet Potato Salad is best eaten fresh, but leftovers are still pretty good! Store any leftovers in an airtight container in the fridge for about 1 to 2 days. I find it’s best if you keep the dressing separate from the greens if you can, or just accept that the greens might get a little softer. The sweet potatoes themselves hold up great!
Is this Roasted Sweet Potato Salad suitable for meal prep?
Yep, you bet! This is a fantastic candidate for meal prep. Roast your sweet potatoes and make your vinaigrette ahead of time. Store them separately. When you’re ready for lunch, just combine everything with your greens and give it a good toss. It makes for a way more exciting and healthy lunch than the usual suspects!
Nutritional Information for Roasted Sweet Potato Salad
Now, let’s talk numbers. Just so you know, these are just estimates, because what we use can change things up a bit! But generally, one serving of this glorious Roasted Sweet Potato Salad packs about 350 calories. You’re looking at around 20g of fat, 40g of carbs (with about 7g of that being awesome fiber!), and roughly 5g of protein. It’s a pretty balanced and super satisfying bite!
Share Your Delicious Roasted Sweet Potato Salad Creations!
Did you try out this amazing Roasted Sweet Potato Salad? I’m dying to know what you thought! Please leave a comment below and share your experience, or even a rating if you loved it. And hey, if you snap a pic of your masterpiece, be sure to tag me on social media – I absolutely adore seeing how your salads turn out! You can always reach out through my contact page too if you have questions!
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Roasted Sweet Potato Salad
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful salad featuring roasted sweet potatoes, mixed greens, and a light vinaigrette.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces mixed greens
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecans, toasted
- 1/4 cup dried cranberries
- For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Let cool.
- In a large bowl, combine the mixed greens, roasted sweet potatoes, red onion, toasted pecans, and dried cranberries.
- In a small bowl, whisk together the vinaigrette ingredients: 3 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
- You can substitute other nuts like walnuts or almonds for the pecans.
- For a heartier salad, add grilled chicken or chickpeas.
- The vinaigrette can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted sweet potato salad, sweet potato, salad, vegetarian salad, side dish, healthy salad