Roasted Sweet Potato Salad
This Roasted Sweet Potato Salad combines caramelized roasted sweet potatoes with fresh greens, crunchy nuts, and a tangy dressing for a nutritious and satisfying dish perfect as a lunch or side.
Servings: 4 servings
Ingredients
- 3 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- 4 cups mixed salad greens (arugula, spinach, or your choice)
- 1/2 cup cooked chickpeas optional, for added protein
- 1/4 cup chopped fresh parsley or cilantro
- 1/4 cup toasted walnuts or pecans roughly chopped
- 1/4 cup crumbled feta cheese use a -certified brand
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
Step 1: Prep and Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper.
- Spread them out evenly on a baking sheet lined with parchment paper or a silicone baking mat. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized on the edges.
Step 2: Prepare the Dressing
- While the sweet potatoes are roasting, whisk together the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified. Taste and adjust the seasoning as needed.
Step 3: Assemble the Salad
- In a large salad bowl, combine the mixed greens, cooked chickpeas (if using), and chopped fresh parsley or cilantro.
- Once the sweet potatoes have cooled slightly, add them to the bowl along with the toasted walnuts or pecans and crumbled feta cheese.
Step 4: Toss and Serve
- Pour the dressing over the salad and gently toss everything together until well coated. Serve immediately for the freshest taste and texture. This salad can also be served at room temperature.
Equipment
- Large Bowl
- Baking Sheet
- Parchment paper or silicone baking mat
- Small Bowl
- Whisk
- Dry skillet (optional for toasting nuts)
Notes
Use evenly sized sweet potato cubes to ensure uniform roasting. Don’t overcrowd the baking sheet for better caramelization. Toast nuts in a dry skillet for extra crunch and flavor. For a creamier dressing, add tahini or Greek yogurt (-certified). Let roasted sweet potatoes cool before adding to avoid wilting greens. Variations include adding grains, switching nuts, making it vegan by omitting or replacing feta, adding chili flakes for heat, or incorporating fruit like dried cranberries or fresh orange segments. Store leftovers in an airtight container in the refrigerator up to 3 days; keep dressing separate and add before serving.