This Roasted Sweet Potato Salad is colorful and full of flavor! With warm, tender sweet potatoes, crunchy greens, and a tangy dressing, it’s a treat for the taste buds.
I love making this salad because it’s so easy and satisfying. Plus, it works great as a side for dinner or a light lunch. Who knew healthy could taste this good? 😊
Key Ingredients & Substitutions
Sweet Potatoes: The star of this salad! Their sweet flavor becomes deeper when roasted. If you can’t find sweet potatoes, butternut squash or carrots are good substitutes. They’ll bring that earthy sweetness to the dish.
Olive Oil: This adds richness and helps with roasting. You can use avocado oil or vegetable oil if needed. They work well too and have a high smoke point, perfect for roasting!
Greens: Fresh baby spinach is my go-to for its tender texture. If it’s not available, any mixed greens or kale will work. Just ensure they are fresh for the best crunch and flavor.
Dried Cranberries: They provide a lovely tartness. If you’re looking for something lower in sugar, try raisins or chopped dried apricots for a different twist!
Walnuts: They add crunch and a nutty flavor. Pecans or sunflower seeds can be great alternatives, especially for those with nut allergies.
How Do I Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes is super easy, but there’s a trick to getting them perfectly tender and caramelized. Here’s how:
- First, make sure your sweet potatoes are cut into even 1-inch cubes. This helps them roast uniformly.
- Don’t overcrowd the baking sheet! Spread them out so they have space to breathe and brown nicely.
- Turn them halfway through roasting for an even cook. Look for a golden-brown color and fork-tender texture.
- Let them cool a bit before adding to the salad. This keeps the greens from wilting too much.
Roasted Sweet Potato Salad
Ingredients:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh baby spinach or mixed salad greens
- 1/2 cup dried cranberries
- 1/2 cup walnut halves or pieces
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon 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 recipe will take about 10 minutes for prep and 30 minutes for roasting, giving a total of around 40 minutes. Perfect for making a delicious salad in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help caramelize the sweet potatoes, making them deliciously sweet and tender!
2. Prepare the Sweet Potatoes:
In a big bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each piece is well coated!
3. Roast Them Up:
Spread the sweet potatoes in a single layer on a baking sheet that you have lined with parchment paper or a silicone mat. Roast them in the oven for about 25-30 minutes. Remember to turn them halfway through for even browning!
4. Make the Dressing:
While the sweet potatoes are roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of vinegar (apple cider or balsamic), 1 teaspoon of honey (or maple syrup), 1 teaspoon of Dijon mustard, and a pinch of salt and pepper until everything is mixed well.
5. Combine the Salad Ingredients:
In a large salad bowl, add the fresh baby spinach or mixed greens, dried cranberries, and walnut halves. They add great flavor and texture!
6. Add the Sweet Potatoes:
Once the roasted sweet potatoes are slightly cool but still warm, add them to the salad bowl with the greens and mix gently.
7. Dress the Salad:
Pour the dressing over your salad and gently toss everything together so the flavors mix—yum!
8. Garnish and Serve:
If you’d like, sprinkle some chopped fresh parsley on top for a lovely finish. Serve immediately and enjoy your delicious Roasted Sweet Potato Salad!
This delightful salad brings together the sweetness of the roasted sweet potatoes and cranberries with the crunch of walnuts and freshness of greens—all drizzled with a tangy dressing. It’s a great choice for a side or light meal. Enjoy your cooking! 🍽️
Can I Use Other Types of Potatoes in This Salad?
While sweet potatoes are the star here, you can experiment with regular potatoes or even butternut squash. Just keep in mind that the flavor and texture will differ slightly, and adjust the roasting time if needed.
Can I Prepare This Salad in Advance?
Yes, you can prepare the roasted sweet potatoes and dressing ahead of time. Store them separately in the fridge for up to 3 days. Just combine everything right before serving to keep the greens fresh and crisp!
How Do I Store Leftover Salad?
To store any leftovers, place them in an airtight container in the fridge. They’re best consumed within 2 days. Just keep in mind that the greens might wilt if mixed with the dressing, so it’s ideal to store them separately if possible.
Can I Make This Salad Vegan?
Absolutely! This recipe is already vegan-friendly if you substitute honey with maple syrup. There’s no dairy or animal products involved, so you’re all set for a delicious vegan dish!
