Print

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
Print Recipe

Roasted Sweet Potato Salad is a vibrant and nourishing dish featuring golden roasted sweet potatoes combined with fresh greens, tangy dressing, crunchy nuts, and creamy feta. This easy-to-make salad offers a perfect balance of sweet, savory, and zesty flavors along with a colorful presentation, making it ideal as a side dish, light lunch, or picnic meal.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and cut into bite-sized cubes
  • 4 cups baby spinach or arugula, washed and dried
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted pecans or walnuts

Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp maple syrup or honey (optional)
  • Salt and freshly ground black pepper, to taste

Additional

  • 2 tbsp fresh herbs (cilantro or parsley), chopped

Instructions

  1. Prepare and Roast the Sweet Potatoes: Peel and chop the sweet potatoes into even, bite-sized cubes. Toss them with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through, until tender, caramelized, and with slightly crispy edges.
  2. Prepare the Fresh Ingredients: While the sweet potatoes roast, thinly slice the red onion, chop the fresh herbs, and wash and dry the greens thoroughly to prevent sogginess.
  3. Toast the Nuts: In a dry pan over medium heat, toast pecans or walnuts for 3-4 minutes until fragrant and lightly browned. Carefully watch to avoid burning. Remove from heat and set aside to cool.
  4. Mix the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, maple syrup or honey if using, salt, and freshly cracked black pepper. Adjust the acidity and sweetness according to your taste.
  5. Assemble the Salad: In a large bowl, combine the roasted sweet potatoes, greens, sliced red onion, toasted nuts, crumbled feta cheese, and chopped fresh herbs. Drizzle the dressing over the salad and gently toss until everything is evenly coated.

Notes

  • Cut sweet potatoes into uniform pieces for even roasting and consistent texture.
  • Don’t overcrowd the baking sheet to allow proper roasting rather than steaming.
  • Use fresh herbs and crisp greens to elevate flavor and freshness.
  • Toast nuts just before assembling to keep them crunchy.
  • Taste and adjust dressing before combining with salad for perfect balance.

Nutrition

Keywords: Roasted Sweet Potato Salad, healthy salad, gluten free, easy salad recipe, fall salad, vegan options, side dish

Find it online: https://marygourmet.com/roasted-sweet-potato-salad/