Roasted Sweet Potato Salad is a hearty, flavorful dish that brings together the natural sweetness of roasted sweet potatoes with a variety of textures and bold flavors. Tossed with fresh greens, crunchy nuts, and tangy vinaigrette, this salad is the perfect balance of sweet and savory. It’s a versatile salad that works as a side dish for gatherings or a filling meal on its own. The caramelized edges of the roasted sweet potatoes add depth, while the dressing brings a zesty contrast, making every bite deliciously satisfying.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 cups mixed greens or baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries or raisins
- 1/4 cup toasted pecans or walnuts
- 1 small red onion, thinly sliced
For the dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them in an even layer on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, flipping halfway through.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
- Assemble the salad: In a large bowl, combine the roasted sweet potatoes, mixed greens, red onion, feta cheese, dried cranberries, and toasted nuts.
- Dress the salad: Drizzle the salad with the dressing and toss gently to coat all the ingredients evenly.
- Serve: Serve immediately as a light main dish or side salad.
This Roasted Sweet Potato Salad is a warm, nutritious, and flavorful dish that’s perfect for fall gatherings or as a satisfying, healthy meal any time of the year!
