holiday · Salad · vegetarian

Roasted Sweet Potato Salad

There’s just something about sweet potatoes.

I’m guessing it’s the carby one-two punch. First, you get a potato. Second, you inject it with sugar. How could anything go wrong?!

I’ve been going to town on some sweet potatoes lately. Tomorrow is our work Thanksgiving potluck, and guess what I’m bringing? Yep: sweet potatoes.

My favorite way to make sweet potatoes is to roast them. I’ll dice up a few, toss them with some spices and olive oil, and then let them get all browned and caramelized in the oven. Afterward, I’ll store them in the fridge to toss into everything. Breakfast hash, salads, burritos—you name it, I’ve got sweet potatoes on it.

Surprisingly, roasted sweet potatoes last a pretty long time in the fridge. They’ll lose that crispiness, of course, but they’ll still pack that sweet punch where you need it.

This salad was made for my sweet potato obsession. The maple-honey dressing, the tart cranberries, the creamy feta cheese—it’s a wonder I could get anything done the last few days without daydreaming about this salad.

Get you some spinach to make a bed for your roasted sweet potato nugs to go to sleep on. You can top the salad with whatever you want, but I’ve got an abundance of pecans and cranberries around my house so that’s what I went with.

Enjoy!

Roasted Sweet Potato Salad

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Caramelized, roasted sweet potatoes tossed with a bed of spinach, cranberries, pecans and feta cheese in a maple-honey dressing.

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 2 TBS. olive oil
  • 1 TBS. chipotle chili powder
  • salt & pepper
  • 3 cups baby spinach
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/2 cup feta cheese, crumbled

For the maple-honey dressing:

  • 3 TBS. oil (vegetable or olive oil)
  • 3 TBS. apple cider vinegar
  • 2 TBS. honey
  • 2 TBS. maple syrup
  • 2 garlic cloves, minced
  • 1 tsp. thyme
  • 1 tsp. dijon mustard
  • salt & pepper

Directions

  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with olive oil, chili powder, salt and pepper and lay out on a large, rimmed baking sheet.
  2. Roast sweet potatoes for 35-40 minutes or until tender and browned.
  3. Meanwhile, make the dressing: whisk together all ingredients until emulsified. Set aside until ready to use.
  4. Make the salad: toss greens, cranberries, pecans and feta together with dressing. Add roasted sweet potatoes and serve.

Step-By-Step Instructions

Preheat oven to 425 degrees. Toss diced sweet potatoes with olive oil, chili powder, salt and pepper and lay out on a large, rimmed baking sheet. Roast sweet potatoes for 35-40 minutes or until tender and browned.

Meanwhile, make the dressing: whisk together all ingredients until emulsified. Set aside until ready to use. Make the salad: toss greens, cranberries, pecans and feta together with dressing. Add roasted sweet potatoes and serve.