Go Back
Dorothy Thomas

Sweet Potato Salad Recipe

A vibrant and healthy Sweet Potato Salad with a perfect balance of sweet and savory flavors. Roasted sweet potatoes are tossed with fresh greens, crunchy nuts, and a tangy dressing for a delicious side or light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Sweet potatoes (diced)
  • 2 tbsp Olive oil
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 cups Mixed greens (spinach/arugula)
  • ¼ cup Red onion (thinly sliced)
  • ⅓ cup Feta cheese (crumbled)
  • ¼ cup Walnuts (chopped)
  • 3 tbsp Dried cranberries
Dressing:
  • 1 tbsp Maple syrup
  • 1 tbsp Dijon mustard 
  •  2 tbsp  Apple cider vinegar
  • 3 tbsp  Olive oil
  • To taste Salt & pepper

Equipment

  • Baking she
  • Mixing bowls
  • Whisk
  • Knife & cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 20-25 mins, flipping halfway, until tender and slightly crispy.
  4. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
  5. In a large bowl, combine mixed greens, roasted sweet potatoes, red onion, feta, walnuts, and cranberries.
  6. Drizzle with dressing and toss gently.
  7. Garnish with extra feta and walnuts if desired. Serve immediately.

Notes

  • Make Ahead: Roast sweet potatoes in advance and store in the fridge for up to 2 days.
  • Variations: Add avocado, chickpeas, or swap walnuts for pecans.
  • Vegan Option: Skip feta or use dairy-free cheese.