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Roasted Sweet Potato Salad

A warm and hearty salad featuring caramelized roasted sweet potatoes, fresh greens, toasted nuts, and tangy maple Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Salad Base
  • 5 cups mixed salad greens
  • 1/2 red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 1/2 cup pecans toasted
Maple Dijon Dressing
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with olive oil, salt, and pepper in a mixing bowl.
  3. Spread sweet potatoes on the baking sheet and roast for 25–30 minutes until tender and caramelized.
  4. Toast pecans in a dry skillet over medium heat until fragrant.
  5. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced garlic to make the dressing.
  6. Place mixed greens, sliced red onion, and toasted pecans in a large bowl.
  7. Add roasted sweet potatoes and drizzle with dressing.
  8. Toss gently, top with feta cheese, and serve warm.

Notes

For extra flavor, add roasted chickpeas or quinoa to turn this salad into a full meal.