Roasted Sweet Potato Salad (Printer-Friendly)

Vibrant salad featuring caramelized sweet potatoes, crisp greens, and tangy dressing for a fresh meal.

# What You'll 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

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a bowl, toss sweet potato cubes and red onion wedges with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until potatoes are golden and tender. Allow to cool slightly.
04 - Whisk together remaining olive oil, apple cider vinegar, lemon juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Combine salad greens, roasted sweet potatoes and onions, and diced red bell pepper in a large bowl. Drizzle with dressing and toss gently to coat.
06 - Top salad with pumpkin seeds, crumbled feta cheese, and chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The dressing is tangy and alive, waking up every single ingredient without being heavy.
  • Those caramelized edges on the sweet potatoes are worth the effort alone, and they taste even better once they cool slightly.
  • It works as a side dish at a dinner party or as a complete meal on its own—no apologies needed either way.
02 -
  • Don't skip the halfway turn while roasting—it's the difference between golden and burnt, and it only takes thirty seconds.
  • Let the roasted vegetables cool for just a few minutes before adding them to tender greens, or they'll wilt into a sad heap instead of staying vibrant and alive.
03 -
  • Cut your sweet potatoes the night before so assembly day feels effortless and your oven time is truly hands-off.
  • Make extra dressing and keep it in a jar in the fridge—it's just as good on grain bowls, roasted vegetables, or even drizzled over soup.

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