This roasted sweet potato salad is a colorful and healthy dish that brings warmth to any meal. The sweet potatoes are crispy outside and soft inside, mixed with fresh greens and a tasty dressing.
You can easily customize this salad with nuts or fruits for extra crunch and flavor. I just love how the sweetness of the potatoes pairs perfectly with the tangy dressing—it’s like a hug on a plate! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These root veggies are naturally sweet and nutritious. If you’re looking for a substitute, you can use butternut squash or even regular potatoes, but the flavor will differ.
Olive Oil: It’s my go-to for roasting, adding flavor and healthy fats. You can use avocado oil if you’re looking for a higher smoke point or a neutral taste!
Mixed Greens: I love using arugula and spinach, but feel free to substitute with kale or romaine. If you prefer a lighter option, you can use just one type of green.
Walnuts: They add a wonderful crunch! If you’re nut-free, pumpkin seeds (pepitas) or sunflower seeds work great.
Dried Cranberries: I prefer these for their tartness. Raisins are a fine swap, or you could use dried apricots for a different sweet flavor.
How Do I Make the Perfect Roasted Sweet Potatoes?
Roasting sweet potatoes to perfection is about achieving a nice caramelization. Start with even-sized cubes to ensure they cook uniformly. Here’s how to nail it:
- Preheat your oven to 425°F (220°C). A hot oven helps avoid sogginess.
- Toss the sweet potato cubes in olive oil and season well with salt and pepper; this adds flavor and helps them crisp up.
- Spread them out on a baking sheet in a single layer. If they’re crowded, they will steam instead of roast.
- Give them a flip halfway through cooking for even browning. Look out for a golden-brown color!
Let them cool slightly before adding to the salad for the best texture contrast with the greens.
Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups mixed greens (such as arugula and baby spinach)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries or raisins
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes from start to finish. Perfect for a quick weeknight dinner or an easy side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help get those sweet potatoes nice and crispy!
2. Prepare the Sweet Potatoes:
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, adding salt and freshly ground black pepper to taste. Make sure every piece is well-coated for the best flavor.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes out on a lined or greased baking sheet in a single layer. Roast them in the oven for about 25-30 minutes. Be sure to flip them halfway through so they roast evenly and get that nice caramelization!
4. Make the Dressing:
While the sweet potatoes are roasting, whisk together the dressing. In a small bowl, mix 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, and season with salt and pepper. Mix until well combined and emulsified.
5. Assemble the Salad:
In a large salad bowl or on a serving platter, lay out the mixed greens as your base. Once the sweet potatoes are cooked and slightly cooled, add them on top of the greens.
6. Add Toppings:
Sprinkle the chopped walnuts and dried cranberries (or raisins) over the salad evenly.
7. Dress the Salad:
Drizzle the dressing over the salad and toss gently to combine all the ingredients. You can also serve the dressing on the side if you prefer.
8. Garnish and Serve:
Finish off with a sprinkle of fresh parsley for a bright touch. Serve immediately while the sweet potatoes are warm or you can enjoy it at room temperature!
Enjoy this hearty, nutritious salad that beautifully combines sweet roasted potatoes with crunchy walnuts, chewy dried fruit, and a tangy, slightly sweet dressing!
Can I Use Other Types of Potatoes Instead of Sweet Potatoes?
Yes, you can substitute sweet potatoes with other varieties such as butternut squash or regular potatoes. Keep in mind that the flavor and texture will differ; sweet potatoes offer a natural sweetness and creaminess.
Can I Make This Salad Ahead of Time?
Absolutely! You can roast the sweet potatoes and prepare the dressing ahead of time. Just store them separately in airtight containers. Assemble the salad just before serving to maintain freshness.
How Do I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. The mixed greens may wilt, but the sweet potatoes will still taste great! You can add fresh greens just before serving if desired.
What Can I Substitute for Nuts in the Salad?
If you need a nut-free option, you can use seeds such as pumpkin seeds (pepitas) or sunflower seeds for a similar crunch. You could also consider adding crispy chickpeas for extra protein and texture!
