Roasted Sweet Potato Salad

This incredible Roasted Sweet Potato Salad is made with a simple 4-ingredient yet super flavorful dressing and tender sweet potatoes.

Fall is already here and when the temperature starts dropping it’s time for some warm and cozy recipes. Like these delicious and hearty soups made with wholesome ingredients.

I also crave warm salads when I want a light quick meal. Some of my favorites are Warm Farro Salad, Warm Wild Rice Salad and Warm Goat Cheese Salad.

Ingredients and Substitutions

• Sweet Potato – use a medium sweet potato for this salad recipe. Sweet potatoes are packed with nutrients and roasting them brings out their delicious flavor.
• Lettuce – you can use your favorite lettuce. Romaine lettuce, baby spinach, arugula or endive are great choices.
• Red Onion – the mild taste of red onion goes really well with salads, however you can replace it with scallions or white onion.
• Dill – any other soft fresh herb works too, like cilantro or parsley, but keep in mind that they have a stronger flavor.
• Avocado – use a ripe avocado to add some yummy creamy texture to your salad.
• Dried Cranberries – cranberries add a touch of sweetness to this salad, but you can also use raisins, chopped dates or even chopped dried apricots.
• Walnuts – I love the crunch and texture of walnuts combined with the rest of the ingredients, however pecans and almonds are great choices too.
• Feta Cheese – I like how crumbled feta cheese rounds up all the flavors and melts in you mouth, but if you don’t have any on hand, goat cheese works well too.
• All Spice – one of my favorite spices, it is rich and flavorful and it blends beautifully with all the ingredients. If you don’t have any, you can use a pinch of cinnamon, nutmeg and cloves instead.
• Avocado Oil – any other flavorless oil works great too.

Ingredients and Substitutions for Salad Dressing

• Dijon Mustard – I don’t recommend replacing it, the taste of Dijon mustard is very mild and thus it is my go to for salad dressings. But if necessary, you can use any other mustard instead.
• Maple Syrup – the mix of maple syrup with Dijon mustard tastes amazing and goes really well with many salads. You can see more ideas in my Maple Mustard Balsamic Dressing. However, for this Roasted Sweet Potato Salad, you can also use any other liquid sweetener like honey, agave nectar or coconut nectar.
• Apple Cider Vinegar – white vinegar, rice vinegar or even lemon juice can be used in a pinch too.
• Olive Oil – any other flavorless oil can be used as well, like avocado oil, sunflower oil, etc.

How to Make Roasted Sweet Potato Salad

1. Dice Sweet Potato – peel and dice a medium sweet potato into small cubes.
2. Season Sweet Potato – add the dice to a shallow bowl, drizzle it with just a tiny bit of avocado oil and then season with 1/2 teaspoon all spice and salt and pepper to taste. Work the oil and seasoning into the sweet potato with your hands.
3. Roast Sweet Potato – by now your oven is probably preheated and your baking sheet is nice and hot. Add the dice to the hot baking sheet and distribute evenly into one layer. Remember to be careful the sheet is HOT! Then put it back into the oven and roast for 20-25 minutes giving it a quick stir about half way.
4. Prep Salad – wash and spin dry 3-4 cups of your favorite lettuce and place them in a large salad bowl. Then either thinly slice or dice 1/4 red onion and add that to the lettuce. Chop a small handful of dill and add that to the salad bowl as well. Next add 1/4 cup dried cranberries, 1/4 cup walnuts and about 1/3 of a cup crumbled feta cheese.
5. Make Dressing – get a sealable jar and add 1 tap Dijon mustard to it as well as a drizzle of maple syrup, 1 Tbsp apple cider vinegar and 3 Tbsp extra virgin olive oil. Seal the jar and shake it until the dressing is well combined.
6. Add Avocado – when your sweet potato is about 5 minutes away from being finished roasting, cut open an avocado and peel about 1/4 of it and cut it into bite-size pieces. Then, add the avocado to the salad bowl.
7. Mix Salad – get your sizzling hot roasted sweet potato and add it to the salad bowl with the rest of the ingredients. Drizzle your delicious dressing over everything, give it a good stir and enjoy!!!

Special Tips and Tricks

Sweet potato is notorious for sticking to the baking sheet when roasting it unless it’s a brand new non-stick baking sheet SO, a way to avoid that on no matter how old your baking sheet is, is to stick it in the oven empty when you preheat your oven to 400F.

This makes it 100% non-stick without having to add a gallon of oil. You’re welcome!

Roasted Sweet Potato Salad

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

This incredible Roasted Sweet Potato Salad is made with a simple 4-ingredient yet super flavorful dressing and tender sweet potatoes.

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Ingredients

• ▢ 1 medium sweet potato
• ▢ 1/2 Tbsp avocado oil
• ▢ 1 tsp all spice
• ▢ sea salt
• ▢ pepper
• ▢ 5 oz lettuce
• ▢ 1/4 red onion
• ▢ 1/4 cup dill
• ▢ 1/4 avocado
• ▢ 1/4 cup dried cranberries
• ▢ 1/4 cup coarsely chopped walnuts
• ▢ 1/3 cup crumbled feta
• ▢ 1 tsp Dijon mustard
• ▢ 1 Tbsp apple cider vinegar
• ▢ 1 tsp maple syrup
• ▢ 3 Tbsp olive oil

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Instructions

• Preheat the oven to 400F. Bonus tip: add your baking sheet into the preheating oven so it gets hot and the sweet potato doesn't stick.
• In the meantime, peel and cube the sweet potato, add to a shallow bowl and season with avocado oil, all spice, sea salt, and pepper. Work seasoning into the sweet potato cubes with your hands. Then add seasoned cubes to the hot baking sheet and place back in the oven for 20-25 minutes stirring midway.
• In the meantime, add lettuce, finely chopped onion, finely chopped dill, coarsely chopped walnuts, dried cranberries, and crumbled feta cheese to a large salad bowl.
• Prepare the dessing by adding Dijon mustard, apple cider vinegar, maple syrup, and olive oil to a sealable jar and shake until well combined.
• About 5 minutes before the sweet potato will be done roasting, cut 1/4 avocado into dice and add to the salad as well.
• Add roasted sweet potato to the salad bowl, drizzle dressing over everything and give a good toss.

Nutrition

Calories: 300kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 193mg | Potassium: 397mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8500IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 1mg

Course Salad

Cuisine International

Keyword roasted sweet potato salad, sweet potato salad

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