Roasted Sweet Potato Salad Recipe

User Reviews

5.0

555 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    50 mins

  • Servings

    6 as a side salad

  • Calories

    376 kcal

  • Course

    Side Dish, Salad

  • Cuisine

    American

Roasted Sweet Potato Salad Recipe

Roasted Sweet Potato Salad has all the best flavors of Fall in one delicious salad. It's loaded with kale, roasted sweet potatoes, apple, pecans and goat cheese, then topped with the best maple vinaigrette.

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Ingredients

Servings

For the Roasted Sweet Potatoes:

  • 1 1/2 lbs sweet potatoes (2 medium or 3 smaller sweet potatoes) 
  • 1 Tbsp olive oil
  • 1/2 Tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

For the Salad:

  • 1 bunch kale (10 cups chopped)
  • 1 apple thinly sliced
  • 1/2 cup pecans lightly toasted if desired
  • 1/2 cup dried cranberries or pomegranate seeds
  • 2 oz goat cheese (1/2 cup crumbled)

Dressing Ingredients:

  • 3 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp Dijon
  • 1 garlic clove finely minced or pressed
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/8 tsp black pepper freshly ground
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Instructions

Prep:

  1. Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.

How to Make Sweet Potato Salad:

  1. Roast Sweet Potatoes: Peel and dice sweet potatoes into 1/2” thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine. Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
  2. Make Salad Dressing: In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
  3. Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl.
  4. Massage kale with dressing: Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let the salad rest for 15 minutes while you add the remaining ingredients.
  5. Add Toppings: Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.

Nutrition Information

Show Details
Calories 376kcal (19%) Carbs 41g Protein 5g (10%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Cholesterol 4mg (1%) Sodium 519mg (22%) Potassium 526mg (15%) Fiber 6g (24%) Sugar 18g (36%) Vitamin A 17158IU (343%) Vitamin C 16mg (18%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6as a side salad

Amount Per Serving

Calories 376 kcal

% Daily Value*

Calories 376kcal 19%
Carbs 41g
Protein 5g 10%
Fat 23g 35%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Cholesterol 4mg 1%
Sodium 519mg 22%
Potassium 526mg 11%
Fiber 6g 24%
Sugar 18g 36%
Vitamin A 17158IU 343%
Vitamin C 16mg 18%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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