Go Back

Roasted Sweet Potato Salad

This Roasted Sweet Potato Salad combines caramelized sweet potatoes, fresh greens, juicy cherry tomatoes, and red onion with a tangy homemade honey mustard dressing. It's an easy, flavorful side dish perfect for weeknight dinners, summer gatherings, potlucks, and meal prep. If you love savory sweet potato recipes, this colorful salad is a delicious way to enjoy oven-roasted sweet potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 2 large sweet potatoes peeled and cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 4 cups fresh baby spinach or mixed greens
  • ½ small red onion thinly sliced
  • ½ cup cherry tomatoes halved
  • ¼ cup crumbled feta cheese optional
  • ¼ cup toasted pecans or walnuts optional
  • For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste

Method
 

  1. Preheat the Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
  2. Cut the Sweet Potatoes: Peel the sweet potatoes and cut them into evenly sized cubes, about ¾ inch wide.
  3. Season: Toss the sweet potato cubes with 1 tablespoon olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
  4. Roast: Spread the cubes in a single layer on the baking sheet. Roast for 25–30 minutes, turning halfway through, until tender and caramelized around the edges.
  5. Prepare the Greens: Place the spinach or mixed greens in a large bowl. Add the sliced red onion and cherry tomatoes.
  6. Make the Dressing: Whisk together the 2 tablespoons olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl.
  7. Assemble the Salad: Allow the roasted sweet potatoes to cool slightly, then add them to the salad bowl.
  8. Dress and Serve: Drizzle the dressing over the salad and toss gently. Top with feta cheese and toasted nuts if desired. Serve warm or at room temperature.

Notes

 
Roasting tip: Spread the sweet potatoes out without overcrowding the baking sheet to encourage browning.
Variations: Add chickpeas, avocado, pumpkin seeds, or dried cranberries for extra flavor and texture.
Make ahead: Roast the sweet potatoes and prepare the dressing in advance. Store separately and assemble just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Keep the dressing separate when possible.
Serving suggestions: Pair with grilled chicken, baked salmon, roasted turkey, or vegetarian main dishes.
Nutrition: Calories are estimates and vary with the amount of dressing, nuts, and optional feta used.