Description

This Roasted Sweet Potato Salad is a vibrant, flavorful dish featuring tender roasted sweet potatoes combined with fresh cherry tomatoes, crunchy walnuts, baby spinach, and a zesty lemon-Dijon dressing. Perfect as a nutritious side or light meal, it balances sweet, savory, and tangy notes, making it ideal for fall gatherings, potlucks, or holiday celebrations.

Ingredients

Scale

Sweet Potatoes

3 large sweet potatoes, chopped into bite-size cubes
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Dressing

2 tablespoons apple cider vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
2 tablespoons water
Salt and pepper to taste

Salad Components

1 small red onion, thinly sliced
1 pint cherry tomatoes, halved
⅓ cup chopped walnuts (any nuts or seeds will work)
5 ounces baby spinach or spring mix

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with a silicone mat or parchment paper to prevent sticking.
Roast the Sweet Potatoes: Place the chopped sweet potatoes on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle evenly with 1 teaspoon salt and 1 teaspoon black pepper. Roast in the oven for 10 minutes, then flip the cubes to ensure even cooking and roast for another 10 minutes or until they are slightly charred and tender. Remove from the oven and set aside to cool.
Prepare the Dressing: In a small jar or bowl, combine 2 tablespoons apple cider vinegar, the juice of 1 lemon, 1 teaspoon Dijon mustard, 2 tablespoons water, and salt and pepper to taste. Whisk or shake well until the dressing is well emulsified. Set aside.
Mix Vegetables and Nuts: In a large bowl, add the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour half of the prepared dressing over this mixture and toss well to combine the flavors thoroughly.
Add Greens and Sweet Potatoes: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss gently to coat the greens nicely with the dressing. Finally, top the salad with the cooled roasted sweet potato cubes, toss once more lightly, and serve immediately.

Notes

This salad beautifully balances textures with the sweetness of roasted sweet potatoes, the crunch of walnuts, and the fresh acidity of the lemon-Dijon dressing.
It makes an ideal side for fall-inspired meals, parties, potlucks, and holiday celebrations.
You can substitute walnuts with any preferred nuts or seeds for texture variation.
For added protein, consider topping with grilled chicken or chickpeas if not vegetarian.
Serve the salad slightly warm or at room temperature for best flavor.

Nutrition

Serving Size: 1 serving
Calories: 397 kcal
Sugar: 16 g
Sodium: 789 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 11 g
Protein: 8 g
Cholesterol: 0 mg