This Roasted Sweet Potato Salad is a colorful and tasty dish! It features tender sweet potatoes, crunchy greens, and some yummy toppings that make every bite exciting.
Trust me, the sweet potatoes add a nice touch of sweetness that’ll have you asking for seconds. I love to drizzle on a simple dressing to bring everything together. So good!
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star here! Sweet potatoes add a lovely sweetness and a creamy texture when roasted. If you don’t have sweet potatoes, butternut squash is a great substitute!
Olive Oil: It gives a nice flavor when roasting. If you need a substitute, avocado oil works well and has a similar smoke point.
Mixed Greens: I like using arugula for its peppery taste, but spinach or kale are perfect too. You can mix or match based on what you have or prefer!
Walnuts: They add a delightful crunch. You could replace them with pecans, sunflower seeds, or pumpkin seeds for a nut-free option.
Dried Cranberries: Their tartness is wonderful! Raisins or chopped dates will add sweetness if cranberries aren’t available.
Cheese: Feta adds a nice tang. If you’re not a fan of feta, try goat cheese or even some shredded cheddar for a different flavor.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their natural sweetness. Here’s how to get it just right:
- Start by preheating your oven to 400°F (200°C) to ensure even cooking.
- Peel and cube the sweet potatoes into uniform pieces—this helps them cook evenly.
- Coat them in olive oil, salt, and pepper. A little oil helps with caramelization.
- Spread them out on the baking sheet in a single layer. Overcrowding can lead to steaming instead of roasting.
- Turn the sweet potatoes halfway through cooking. This helps them brown more evenly.
- After 25-30 minutes, they should be tender and have a nice golden-brown color. Let them cool slightly before adding to your salad.
Follow these tips, and you’ll have perfectly roasted sweet potatoes every time! Enjoy your delicious salad!
Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1/2 cup walnuts, roughly chopped
- 1/3 cup dried cranberries or raisins
- 1/2 cup feta cheese or halloumi, cubed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar or balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes for prep and around 30 minutes for roasting the sweet potatoes, totaling about 40 minutes. If you’d like to chill it before serving, add an extra 15 minutes to that time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting sweet potatoes. While your oven is heating, line a baking sheet with parchment paper to make clean-up easier later on.
2. Prepare the Sweet Potatoes:
Take your cubed sweet potatoes and toss them in a bowl with 2 tablespoons of olive oil, a sprinkle of salt, and freshly ground black pepper. Make sure they are nicely coated with the oil. Spread the sweet potatoes out on the prepared baking sheet in a single layer to allow for even roasting.
3. Roast the Sweet Potatoes:
Roast the sweet potatoes in the oven for about 25-30 minutes. Halfway through, give them a little stir to help them cook evenly. You’ll know they’re done when they are tender and slightly caramelized. Once done, take them out and let them cool for a few minutes.
4. Toast the Walnuts:
While the sweet potatoes are roasting, grab a dry skillet and heat it over medium heat. Add the walnuts and give them a light toasting for about 3-5 minutes until they’re fragrant and a bit golden. Keep an eye on them so they don’t burn!
5. Prepare the Dressing:
In a small bowl, whisk together the olive oil, vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. This dressing adds a delicious tanginess to the salad.
6. Assemble the Salad:
In a large salad bowl, combine the mixed greens, the roasted sweet potatoes, the toasted walnuts, dried cranberries, cubed cheese, chopped parsley, and dill. The colors will look beautiful together!
7. Dress the Salad:
Drizzle your dressing over the salad and gently toss everything together to coat all the ingredients evenly. Be careful not to mush up your sweet potatoes!
8. Serve and Enjoy:
Your vibrant and hearty roasted sweet potato salad is ready to be served! You can enjoy it immediately while it’s warm or chill it for a while before serving. Either way, it’s delicious!
Enjoy this refreshing and satisfying salad that’s perfect as a side dish or a main course!
Can I Use Different Nuts in This Salad?
Absolutely! While walnuts add a lovely crunch, you can substitute them with pecans, almonds, or even sunflower seeds for a nut-free option. Just toast them lightly for extra flavor!
What Can I Substitute for Feta Cheese?
If feta isn’t your favorite, you can use goat cheese for a tangy option, or halloumi for a firmer texture. You could also skip cheese altogether for a vegan-friendly salad.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate until you’re ready to eat it to prevent the greens from wilting!
Can I Prepare This Salad in Advance?
Yes! You can roast the sweet potatoes and prepare the dressing a day ahead. Just assemble everything when you’re ready to serve for the freshest flavor.