If you’re ready to add a burst of color and flavor to your next meal, this Roasted Sweet Potato Salad is here to shine! Loaded with naturally-sweet roasted sweet potatoes, pops of cranberry, toasty pecans, and a tangy maple-Dijon dressing, it’s a salad that’s anything but ordinary—every bite delivers the perfect balance of comforting, crunchy, and fresh. Whether you’re meal prepping lunches or looking for a standout holiday side, this is the salad to make everyone fall in love with sweet potatoes all over again.
Ingredients You’ll Need
The magic of this salad is that it uses simple, accessible ingredients, yet each one brings something special to the table—vibrant veggies, a touch of sweetness, satisfying crunch, and a dressing that ties it all together. Let’s break down what you’ll need (and why you’ll love it):
- 2 large sweet potatoes (peeled and diced): The star! When roasted, these become irresistibly caramelized and tender.
- 1 tablespoon olive oil: Helps the sweet potatoes roast up golden and crisp on the edges.
- 1/2 teaspoon smoked paprika: Adds a cozy depth and subtle smokiness that complements the sweetness.
- 1/2 teaspoon salt: Brings all the flavors into tasty harmony.
- 1/4 teaspoon black pepper: For a little warmth and zing that brightens the dish.
- 1/4 cup red onion (finely chopped): Delivers a bit of bite and color.
- 1/4 cup celery (diced): Offers a fresh crunch with a mild flavor.
- 1/4 cup dried cranberries: Their chewy sweetness pops in every forkful.
- 1/4 cup chopped pecans (toasted): Add nutty flavor and plenty of crunch—don’t skip the toasting!
- 2 tablespoons chopped fresh parsley: Lends a hint of freshness and a pretty green finish.
- 2 tablespoons Greek yogurt or mayo: Creamy base for a light, tangy dressing.
- 1 tablespoon Dijon mustard: Adds sharpness and complexity to the dressing.
- 1 tablespoon maple syrup or honey: Balances the acid and enhances the sweetness of the potatoes.
- 1 tablespoon apple cider vinegar: Brings a punch of brightness and rounds out the flavors.
- Salt and pepper to taste: Always key for that perfect dressing seasoning.
How to Make Roasted Sweet Potato Salad
Step 1: Roast the Sweet Potatoes
First, get that oven preheating to 400°F so it’s ready to go. Toss your sweet potato cubes with olive oil, smoked paprika, salt, and pepper, coating them generously—this helps every piece get caramelized and full of flavor. Spread them out on a baking sheet in a single layer, so each cube can brown up nicely. Roast for about 25 to 30 minutes, flipping everything halfway through; you’ll know they’re done when the edges are golden and the insides are wonderfully tender.
Step 2: Whisk the Dressing
While the potatoes roast, pull out a small bowl and whisk together Greek yogurt (or mayo), Dijon mustard, maple syrup (or honey), apple cider vinegar, and a big pinch of salt and pepper. The dressing should become smooth and creamy, with a tangy-sweet balance that makes you want to dip a spoon in for a taste right away.
Step 3: Combine Salad Ingredients
Once the sweet potatoes finish roasting, let them cool just enough so they’re warm but not piping hot—this helps keep the salad vibrant. In a large mixing bowl, combine the roasted sweet potatoes, chopped red onion, diced celery, dried cranberries, toasted pecans, and parsley. If you want even more flavor, toss the warm potatoes in first to soak up a bit of the dressing before adding the rest.
Step 4: Toss with Dressing
Pour the creamy maple-Dijon dressing over your assembled ingredients, then gently toss everything together until evenly coated. The goal is to keep all the lovely textures distinct, so try not to overmix. At this stage, your Roasted Sweet Potato Salad bursts with color and aroma—making it nearly impossible to resist sneaking a bite!
Step 5: Serve and Enjoy
Serve your salad warm, at room temperature, or even chilled—it’s fabulous every way. Just before serving, give it a last sprinkle of fresh parsley or a crack of black pepper. Each forkful is bright, satisfying, and loaded with gorgeous flavor.
How to Serve Roasted Sweet Potato Salad
Garnishes
This salad already brings a riot of color and texture, but garnishing with a sprinkle of extra toasted pecans or a bit of crumbled feta or goat cheese adds a special flourish—perfect for holidays or dinner parties. For added brightness, a bit more chopped parsley or thinly sliced green onion delivers a final pop of green and freshness.
Side Dishes
Roasted Sweet Potato Salad pairs beautifully alongside roasted chicken, hearty vegetarian mains, or even a slice of quiche. Try it next to grilled salmon or with a platter of falafel and hummus for a fusion feast. Its blend of sweet, savory, and crunch makes it a crowd-pleaser on any buffet or lunch spread.
Creative Ways to Present
Serve this Roasted Sweet Potato Salad in a large, shallow bowl to show off all the colors, or even spoon it into lettuce cups for a fun finger-food option. For parties, nestle it in mini mason jars for a stylish, portable salad. Turn leftovers into a quick wrap or pita filling with a handful of baby greens—the possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store any remaining Roasted Sweet Potato Salad in an airtight container in the refrigerator for up to three days. The flavors deepen as they sit, making the salad even tastier the next day—just give it a quick toss before serving to redistribute the dressing.
Freezing
While this salad is best enjoyed fresh, you can freeze the roasted sweet potato cubes alone if you like to meal prep—just thaw and toss them with fresh salad ingredients and dressing when ready. The assembled salad isn’t ideal for freezing, as the veggies and dressing can lose their lovely texture once thawed.
Reheating
If you prefer your salad warm, gently reheat the roasted sweet potatoes separately in the oven or microwave before combining with the rest of the ingredients and dressing. The nuts and cranberries stay nice and crunchy this way, keeping every bite perfect. Otherwise, this Roasted Sweet Potato Salad is delicious served straight from the fridge.
FAQs
Can I make Roasted Sweet Potato Salad ahead of time?
Absolutely! Prepare the salad up to a day or two ahead and store it covered in the refrigerator. If you want extra crunch, add the pecans and fresh parsley just before serving to keep their texture bright and lively.
What can I substitute for pecans?
If pecans aren’t your favorite or you have an allergy, try walnuts, almonds, or even pumpkin seeds for that crunchy element. Each brings its unique flavor, and all work well in Roasted Sweet Potato Salad.
Can I make this vegan?
Yes! Swap the Greek yogurt or mayo in the dressing for a dairy-free alternative, such as a vegan mayo or coconut yogurt. Use maple syrup and double-check your mustard for vegan-friendliness, and you’re all set.
Is this salad gluten-free?
It is! All the ingredients in Roasted Sweet Potato Salad are naturally gluten-free. As always, check the packaging on condiments and add-ins to ensure there’s no hidden gluten if you’re serving sensitive eaters.
What proteins pair best with Roasted Sweet Potato Salad?
This salad is wonderfully versatile with proteins. Grilled chicken, salmon, or even chickpeas or lentils for a vegetarian boost pair beautifully. Add roasted chickpeas right into the salad for extra crunch and plant-powered protein.
Final Thoughts
This Roasted Sweet Potato Salad is more than just a side dish—it’s a celebration of flavor, color, and texture that brings so much joy to the table. Whether you share it at a festive gathering or enjoy it as a weeknight lunch, you’ll find yourself coming back to this recipe again and again. Give it a try, and get ready to make sweet potatoes the star of your next meal!
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Roasted Sweet Potato Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Roasted Sweet Potato Salad is a delightful blend of flavors and textures, perfect for any occasion. Roasted sweet potatoes paired with a tangy dressing, crunchy pecans, and sweet cranberries create a salad that is both satisfying and nutritious.
Ingredients
Sweet Potato Salad:
- 2 large sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion (finely chopped)
- 1/4 cup celery (diced)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans (toasted)
- 2 tablespoons chopped fresh parsley
Dressing:
- 2 tablespoons Greek yogurt or mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F.
- Roast Sweet Potatoes: Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
- Prepare Dressing: Whisk together yogurt/mayo, Dijon mustard, maple syrup, vinegar, salt, and pepper.
- Combine Ingredients: In a bowl, mix roasted sweet potatoes, red onion, celery, cranberries, pecans, and parsley.
- Add Dressing: Pour the dressing over the salad and toss gently to combine.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- Add crumbled feta or goat cheese for extra flavor.
- Perfect as a holiday side dish or for meal prep lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
