Introduction
This Roasted Sweet Potato Salad is the perfect blend of hearty comfort and bright, fresh flavors. You get warm, caramelized sweet potatoes tossed with a tangy maple dressing and creamy avocado, all served over a bed of crisp greens. It’s a satisfying dish that works beautifully as a main course or a standout side for any occasion.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 1/4 -1 1/2 pounds (600g) sweet potato (washed, peeled, and cut into ¾ inch pieces. see note 1 )
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon Dijon mustard
- 1 clove garlic (pressed or very finely minced)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups green salad mix (or spinach, arugula, kale, etc.)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted, see note 2)
- 1 avocado (sliced)
- 3 ounces goat cheese (or feta cheese)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato pieces with the 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges. Remove and let cool slightly.
- While the sweet potatoes roast, make the dressing. In a small bowl or jar, whisk together the 3 tablespoons extra virgin olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- In a very large serving bowl, place the 8 cups of green salad mix. Top with the slightly cooled roasted sweet potatoes, dried cranberries, toasted pecans, sliced avocado, and crumbled goat cheese.
- Drizzle the dressing over the salad just before serving and toss gently to combine, ensuring the warm sweet potatoes are evenly distributed.
Variations
- Grain Bowl Style: Serve the roasted sweet potatoes and all the toppings over a base of quinoa or farro for a heartier, protein-packed meal.
- Wrap or Sandwich Filling: Skip the greens and use the cooled, dressed sweet potato mixture as a delicious and colorful filling for wraps or pita bread.
- Deconstructed Platter: For a party, arrange all the components (roasted sweet potatoes, greens, toppings) beautifully on a large platter and let guests build their own salads.
- Warm Potato Side Dish: Omit the greens and simply toss the warm roasted sweet potatoes with the dressing, cranberries, pecans, and cheese for a warm side dish.
Tips for Success
- Cut the sweet potatoes into uniform ¾-inch pieces to ensure they all cook at the same rate.
- Toasting the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant will dramatically enhance their flavor.
- For the best texture and to prevent wilting, dress the salad right before you are ready to serve.
- Let the roasted sweet potatoes cool for about 5 minutes before adding to the greens—they should be warm but not piping hot to avoid wilting the delicate leaves.
Storage & Reheating
Store leftover undressed salad (with the sweet potatoes separate from the greens) in airtight containers in the refrigerator for up to 2 days. The sweet potatoes are best reheated in the oven or a toaster oven to restore crispness, but they can also be enjoyed cold. Dress only the portion you plan to eat immediately.
FAQ
Can I make this salad ahead of time?
Yes, you can roast the sweet potatoes and prepare the dressing up to 2 days in advance. Store them separately in the fridge and assemble the salad just before serving.
Is there a substitute for goat cheese?
Absolutely. As noted, feta cheese is an excellent alternative. For a dairy-free version, you can omit the cheese altogether or use a vegan feta alternative.
Can I use a different nut?
Yes, walnuts or sliced almonds would be great substitutes for the pecans. Just be sure to toast them for the best flavor.
My sweet potatoes got mushy. What happened?
This is usually due to overcrowding on the baking sheet, which steams the potatoes instead of roasting them. Use two sheets if needed to ensure they are in a single layer with space between pieces.
Can I use frozen sweet potato cubes?
It’s not recommended, as frozen sweet potatoes release too much water during roasting, preventing proper caramelization and leading to a soggy texture.
How can I make this recipe vegan?
Use maple syrup (instead of honey) in the dressing and omit the goat cheese or use a certified vegan cheese alternative. Ensure all other ingredients align with your dietary preferences.
