Roasted Sweet Potato Salad (Printable)
Caramelized sweet potatoes with greens, avocado and nuts, tossed in a tangy maple-mustard vinaigrette.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cubed (about 1.5 lbs)
02 - 1 small red onion, thinly sliced
03 - 3.5 oz baby spinach or mixed greens
04 - 1 small avocado, diced
→ Nuts & Cheese
05 - 1/2 cup feta cheese, crumbled (optional)
06 - 1/4 cup pecans or walnuts, roughly chopped
→ Dressing
07 - 3 tbsp olive oil
08 - 1 tbsp maple syrup
09 - 1 tbsp Dijon mustard
10 - 1 tbsp apple cider vinegar
11 - 1 tsp lemon juice
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper
→ Seasoning
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp ground cumin
16 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the prepared tray.
03 - Roast for 25–30 minutes, tossing halfway through, until sweet potatoes are golden and tender.
04 - In the last 10 minutes of roasting, scatter red onion slices over the sweet potatoes to lightly caramelize.
05 - Meanwhile, whisk together remaining olive oil, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, salt, and black pepper in a small bowl to make the dressing.
06 - In a large salad bowl, combine roasted sweet potatoes and onions, spinach, avocado, nuts, and feta (if using).
07 - Drizzle with dressing and toss gently to combine. Serve warm or at room temperature.
# Expert Tips:
01 -
- The sweet potatoes develop this incredible caramelized exterior while staying tender inside, creating texture contrasts that keep each bite interesting.
- Its endlessly adaptable to whatever you have on hand, becoming either a stunning side dish or satisfying main with just a few tweaks.
02 -
- Let the roasted vegetables cool for about 5 minutes before adding them to the greens, otherwise, youll end up with wilted, sad-looking spinach.
- The dressing actually tastes better if made 30 minutes ahead, allowing the flavors to meld and the mustard to fully incorporate.
03 -
- Save time by roasting extra sweet potatoes whenever your oven is on, then refrigerate to quickly assemble this salad on busy weeknights.
- For the absolute best flavor, add the avocado and dress the salad no more than 20 minutes before serving, which prevents oxidation while still allowing flavors to meld slightly.