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To make this tasty dish, gather the following ingredients: - 4 medium sweet potatoes, peeled and cubed - 3 tablespoons olive oil - 1 teaspoon smoked paprika - ½ teaspoon ground cumin - Salt and pepper to taste - 4 cups mixed greens (arugula, spinach, or kale) - 1 cup cherry tomatoes, halved - ½ cup feta cheese, crumbled - ¼ cup pecans, toasted and roughly chopped - 2 tablespoons balsamic vinegar - 1 tablespoon honey - Fresh parsley or cilantro for garnish You can add some extra ingredients to enhance the flavor: - Avocado for creaminess - Red onion for a sharp bite - Quinoa for added protein - Dried cranberries for sweetness This salad is not just delicious; it is also nutritious! Here’s a quick look at the benefits: - Sweet potatoes are rich in vitamins A and C. - Mixed greens provide fiber and iron. - Feta cheese adds protein and calcium. - Pecans are high in healthy fats and antioxidants. This dish is a great balance of flavors and nutrients. For the complete recipe, check out the Full Recipe. Start by peeling the sweet potatoes. I like to use medium-sized ones for this salad. Next, cut them into small cubes, about one inch. This size helps them cook evenly. Place the cubed sweet potatoes in a large mixing bowl. Preheat your oven to 425°F (220°C). Toss the sweet potatoes with olive oil, smoked paprika, ground cumin, salt, and pepper. Make sure every piece gets coated well. Spread the sweet potatoes on a baking sheet lined with parchment paper. Roast them for 25 to 30 minutes. Flip them halfway through to get an even roast. When they are tender and caramelized, they are done. While the sweet potatoes roast, prepare the salad. In a large salad bowl, mix the greens, cherry tomatoes, and crumbled feta cheese. Add the toasted pecans for a nice crunch. Once the sweet potatoes cool for a few minutes, add them to the salad bowl. Drizzle the balsamic dressing over the salad and toss gently. Taste and adjust the seasoning if needed. Garnish with fresh parsley or cilantro before serving. For the full details, see the Full Recipe. Roasting sweet potatoes brings out their natural sweetness. Here are some tips to get them just right: - Cut Evenly: Cube the sweet potatoes into similar sizes. This helps them cook evenly. - Use Parchment Paper: Line your baking sheet with parchment paper. It keeps the sweet potatoes from sticking. - Don’t Crowd the Pan: Spread the sweet potatoes in a single layer. This allows them to roast properly and become crispy. - Flip Halfway: Turn the sweet potatoes halfway through roasting. This helps them brown on all sides. The dressing elevates the salad and adds a burst of flavor. Here’s how to make it shine: - Balance Sweet and Tangy: Use equal parts balsamic vinegar and honey. This gives a nice balance. - Add Fresh Herbs: Mix in fresh herbs like parsley or cilantro. They add freshness and brightness to the dressing. - Season Well: Don’t forget salt and pepper. They enhance all the flavors in your dressing. A beautiful presentation makes your salad appealing. Here are a few ideas to wow your guests: - Use a Shallow Bowl: Serve the salad in a large, shallow bowl. This showcases the vibrant colors. - Add Extra Toppings: Sprinkle more feta and pecans on top. It adds texture and draws the eye. - Garnish with Herbs: Finish with fresh parsley or cilantro. It adds a pop of color and looks inviting. For the complete details, you can check the Full Recipe for Roasted Sweet Potato Salad. {{image_2}} You can switch up the greens in your salad. Use arugula for a peppery taste. Spinach adds a mild flavor. Try kale if you want a hearty base. Each green gives the dish a new twist. Feel free to add more toppings to your salad. Chopped apples or pears add sweetness and crunch. Dried cranberries give a burst of flavor. You can also add seeds, like pumpkin or sunflower. These little changes can make your salad shine. For a vegan option, skip the feta cheese. Use avocado for creaminess instead. Make sure to check labels for gluten-free ingredients. Most of the ingredients are naturally gluten-free, so it’s easy to adapt. These changes keep the salad tasty and meet all dietary needs. For the full recipe, check the section above. To store leftover salad, place it in an airtight container. This keeps the salad fresh. You can store it in the fridge for up to three days. Make sure to keep the dressing separate. This helps avoid soggy greens. If you have leftover roasted sweet potatoes, reheat them in the oven. Set the oven to 350°F (175°C). Spread the sweet potatoes on a baking sheet. Bake for about 10-15 minutes until warm. You can also use a microwave, but the oven keeps them crisp. To keep your salad ingredients fresh, store them separately. Keep greens in a damp paper towel inside a bag. This helps maintain moisture. Store cherry tomatoes at room temperature. Avoid refrigerating them, as cold can affect their taste. For feta cheese, wrap it in plastic wrap and store it in the fridge. Pecans should go in an airtight container to stay crunchy. Following these tips helps ensure your Roasted Sweet Potato Salad remains delicious and vibrant. For the full recipe, check out the instructions above. Yes, you can prepare the salad ahead of time. I recommend roasting the sweet potatoes and making the dressing first. You can store them in separate containers in the fridge. When ready to serve, mix them with the greens and other ingredients. This way, everything stays fresh. If you want to avoid feta, you have options. Goat cheese offers a tangy flavor. For a non-dairy choice, try tofu, mashed for creaminess. You can also use avocado for a rich taste. Each option adds its own unique flavor to your salad. Sweet potatoes are done when they are golden brown and soft. You can test them by poking with a fork. If it easily goes through, they are ready. The edges should be slightly caramelized for the best flavor. If you don’t have balsamic vinegar, try apple cider vinegar. It gives a nice tang. Lemon juice is another great choice, adding brightness. You can also mix soy sauce and a little honey for a different twist. Each option will still make the salad tasty. To make the salad more filling, add protein. Grilled chicken or chickpeas work well. You can also toss in quinoa or farro for extra substance. Nuts, like walnuts or almonds, can add crunch too. These additions will make your salad a complete meal. Roasted sweet potato salad shines with its blend of flavors and textures. We covered key ingredients and optional additions for extra taste. You learned how to roast sweet potatoes perfectly and mix them in a salad. Tips for serving and keeping it fresh enhance your meal prep. Try different greens and toppings to make it your own. This dish is easy to personalize and can fit any diet. Enjoy your colorful and healthy salad that is full of nutrients.

Roasted Sweet Potato Salad

Discover the deliciousness of Roasted Sweet Potato Salad, a perfect blend of flavors and nutrients. This vibrant dish combines tender roasted sweet potatoes, mixed greens, juicy cherry tomatoes, and creamy feta, all drizzled with a tangy balsamic dressing. Easy to make and packed with wholesome ingredients, it's ideal for any meal. Click through to explore the full recipe and elevate your salad game today!

Ingredients
  

4 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

1 teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper to taste

4 cups mixed greens (arugula, spinach, or kale)

1 cup cherry tomatoes, halved

½ cup feta cheese, crumbled

¼ cup pecans, toasted and roughly chopped

2 tablespoons balsamic vinegar

1 tablespoon honey

Fresh parsley or cilantro for garnish

Instructions
 

Preheat the oven to 425°F (220°C).

    In a large mixing bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated.

      Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

        Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized on the edges.

          While the sweet potatoes are roasting, prepare the dressing by whisking together the balsamic vinegar, honey, salt, and pepper in a small bowl. Set aside.

            In a large salad bowl, combine the mixed greens, cherry tomatoes, feta cheese, and toasted pecans.

              Once the sweet potatoes are done roasting, allow them to cool slightly before adding them to the salad bowl.

                Drizzle the prepared dressing over the salad and gently toss to combine all the ingredients.

                  Taste and adjust seasoning as necessary, and garnish with chopped fresh parsley or cilantro before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the salad in a large, shallow bowl or on a platter for a vibrant presentation. Sprinkle with extra feta and pecans on top for visual appeal.