Roasted Sweet Potato Salad (Print Version)
A colorful blend of roasted sweet potatoes, fresh greens, and a zingy dressing for a wholesome dish.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red onion, cut into thin wedges
03 - 5 oz baby spinach or mixed salad greens
04 - 1 small red bell pepper, diced
05 - 1/4 cup pumpkin seeds (pepitas)
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp apple cider vinegar
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, minced
12 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
13 - 2 oz feta cheese, crumbled
14 - 2 tbsp fresh parsley, chopped
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss sweet potato cubes and red onion with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway, until sweet potatoes are golden and tender. Let cool slightly.
04 - In a small bowl, whisk together remaining olive oil, apple cider vinegar, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - Combine greens, roasted sweet potatoes, roasted red onions, and red bell pepper in a large salad bowl. Drizzle with dressing and toss gently to combine.
06 - Sprinkle pumpkin seeds, crumbled feta cheese, and fresh parsley over the salad before serving.
# Expert Advice:
01 -
- Those roasted potatoes turn golden and crispy on the edges while staying creamy inside—it's the textural magic that makes every bite satisfying.
- The dressing is bright and tangy without being heavy, so you actually want to eat all your greens instead of pushing them around.
- It works as a side dish at dinner or a hearty lunch on its own, and it tastes even better the next day.
02 -
- Don't skip turning the vegetables halfway through roasting—I learned this the hard way with a half-burnt batch, and now I set a timer and actually listen for it.
- Make the dressing while the vegetables roast, and if it seems to separate, just whisk it again when you're ready to dress the salad—that's completely normal and not a sign you've failed.
03 -
- Dress the salad right before serving rather than ahead of time, so the greens stay crisp and the pumpkin seeds don't soften.
- If you're taking this to a potluck or packing it for lunch, keep the dressing in a separate container and add it just before eating.