Print

Roasted Sweet Potato Salad with Light Vinaigrette

Close-up of a white bowl filled with roasted sweet potato salad featuring pecans and dried cranberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this roasted sweet potato salad with a zesty dressing. It is a healthy side dish perfect for potlucks or holiday meals.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled goat cheese (optional)
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20 to 25 minutes, turning halfway, until the sweet potatoes are tender and slightly caramelized. Let them cool slightly.
  4. While the potatoes roast, prepare the vinaigrette. Whisk together 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, maple syrup, and salt in a small bowl.
  5. In a large bowl, combine the roasted sweet potatoes, chopped pecans, and dried cranberries.
  6. Pour the vinaigrette over the potato mixture and toss gently to coat.
  7. If using, gently fold in the crumbled goat cheese.
  8. Serve the sweet potato salad warm or chilled.

Notes

  • For a vegan option, omit the goat cheese.
  • You can make this salad ahead of time; store the dressing separately and combine just before serving for the best texture.
  • This recipe works well for meal prep lunches.

Nutrition

Find it online: https://kingscook.com/sweet-potato-salad/