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Roasted sweet potato salad with lemon-Dijon dressing has a perfect balance of textures and sweet-savory-tangy flavors for a crowd-pleasing, fall-inspired side for parties, potlucks, & holidays!
Why Try This Recipe for Sweet Potato Salad
Roasting sweet potatoes brings out their natural sweetness, caramelizing them, and producing crispy edges while maintaining an abundance of nutrients, including vitamin A, vitamin C, potassium, fiber, and antioxidants (like beta-carotene). This makes them perfect for this nutritious, satisfying roasted sweet potato salad recipe.
When combined with the soft crunch of walnuts, juicy tomatoes, fresh and delicate spinach (or other greens), all tossed in a vibrant, tangy lemon Dijon dressing, it’s a hearty, satisfying, meat-free salad the entire family will enjoy! Plus, it’s easy to adjust based on what’s in season and in your kitchen, so you can enjoy it all year long.
You might also enjoy my equally delicious roasted butternut squash salad, roasted pumpkin salad, or roasted beet salad.
Ingredients
Please refer to the recipe card for the full list of ingredients (and substitutes) and quantities.
Recipe Variations and Add-Ins
- Spices: Add smoked paprika, cayenne, garlic powder, cumin, and/or cinnamon to the roasted sweet potato or dressing. For sweetness, add maple syrup/brown sugar.
- Alternative dressing: Like the orange dressing used for my easy butternut squash salad, miso tahini dressing, or a simple balsamic vinaigrette.
- Roasted beets: To add earthy flavor, texture, and heaps of nutrients/antioxidants.
- Avocado: Add a diced avocado for creaminess, healthy fats, and antioxidants.
- Vegan cheese: i.e., A vegan halloumi and sweet potato salad, or topping the roasted sweet potato salad with tofu feta cheese or blue cheese (vegan, of course).
- Apple: Add a crisp, sweet-tart apple (or pear) like Honeycrisp, Fuji, Pink Lady, etc.
- Pomegranate: For tangy-sweet morsels of juiciness, vibrant color, and nutrients.
- Cranberries: (or raisins) To add color, chew, and tangy sweetness.
- Grains: Enjoy a heartier salad with cooked quinoa (complete guide to quinoa here), wild rice, farro, or couscous.
- Chickpeas: Add crispy texture and plant-based protein with roasted air-fryer chickpeas.
Bulk up a salad with sweet potato further by adding leftover Thanksgiving veg, like Brussels sprouts, broccoli, green beans, carrots, etc.
How to Make Roasted Sweet Potato Salad
Step 1: Preheat the oven to 400F/200C and line a baking sheet with parchment paper or a silicone baking mat. Meanwhile, (optionally peel first) cube the sweet potato into 1-inch pieces. Spread it across the tray, drizzle with 2 tbsp olive oil and a sprinkle of salt and pepper, then roast for 20-25 minutes, flipping halfway under fork-tender, with crispy edges and slight charring. Remove from the oven and set aside to cool.
Step 2: Then, combine all the dressing ingredients (apple cider vinegar, lemon juice, Dijon mustard, water, salt, and pepper) in a small bowl or jar and whisk or shake thoroughly.
Alternatively, air fry sweet potato for 10-13 minutes at 400F/200C, flipping halfway.
Step 3: Then, thinly slice the red onion and halve the cherry tomatoes. To assemble the salad with roasted sweet potatoes, first add the onion, tomatoes, and walnuts to a large bowl with half of the dressing – toss well.
Step 4: Add the sweet potatoes, spinach, and remaining dressing and toss again. Top with the sweet potato, toss once more, and serve!
To keep the nuts crunchy, add them just before serving– this is especially helpful if storing leftovers for later.
FAQs
Only if you prefer to. Leaving the peel will add even more fiber and nutrients to this feel-good roasted sweet potato spinach salad, though.
Yes, but they won’t be as crispy or caramelized as roasted sweet potato chunks made using fresh potatoes.
Warm potatoes can cause the leafy greens to wilt. If serving warm, I usually prefer to lightly sauté the spinach (or kale), as both work well for warm dishes.
Pro Recipe Tips
- Cut the sweet potato evenly: So that it roasts evenly.
- Leave the potato to cool: Otherwise, the heat will cause the delicate leafy greens to wilt.
- Only dress/garnish when serving: This ensures the salad stays crisp and nuts don’t become soggy.
Serving Suggestions
Enjoy hearty vegan roasted sweet potato salad as an appetizer, side, or main with:
- Bread: Vegan avocado toast, a tempeh sandwich, or vegan grilled cheese
- Soup: Like spicy lentil soup, creamy vegan broccoli soup, or butternut squash red pepper soup.
- ‘Eggs’: Like a vegan veggie and herb frittata, vegan quiche, or plant-based omelette.
- A vegan charcuterie board: Like this Christmas wreath charcuterie board.
- On your holiday table: (including Thanksgiving, Christmas, and New Year) With your favorite proteins, vegan mashed potatoes, veggie green bean casserole, etc.
Storage Instructions
For the longest-term storage, store the salad, nuts, and dressing separately, only combining it when serving. This way, it lasts up to 5 days in the fridge.
Once assembled, however, enjoy the salad immediately, within a day (maximum).
Roasted Sweet Potato Salad
Ingredients
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons apple cider vinegar
- 1 lemon
- 1 teaspoon of dijon mustard
- 2 tablespoons of water
- Salt and pepper to taste
- 1 small red onion, thinly sliced
- 1 pint of cherry tomatoes, halved
- ⅓ cup of chopped walnuts (any nuts or seeds will work)
- 5 ounces of baby spinach or spring mix
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle 2 tablespoons of olive oil, and sprinkle salt and pepper. Roast for 10 minutes, flip them, and roast for another 10 minutes or until slightly charred. When ready, remove them from the oven and set aside to cool.
- In a small jar or bowl, mix the apple cider vinegar, juice of 1 lemon, dijon mustard, water, and salt and pepper to taste. Mix well and set aside.
- In a large bowl, add the onion, tomatoes, and walnuts. Add half of the dressing and mix well.
- Add the spinach and the remaining of the dressing. Toss well to coat the spinach with the dressing. Top with the sweet potato, toss, and serve.
Notes
- Cut the sweet potato evenly: So that it roasts evenly.
- Leave the potato to cool: Otherwise, the heat will cause the delicate leafy greens to wilt.
- Only dress/garnish when serving: This ensures the salad stays crisp and nuts don’t become soggy.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love a good potato salad!
Same! Love the sweet potato addition on this one too!
The only way potato salad could be better is with sweet potatoes! Yummm!
Agreed! It adds such a nice sweet touch to it 🙂
Perfect for BBQ day! Thank you!
Yessss! Everyone’s favoite 🙂
Genius! I never thought to add sweet potatoes in a potato salad. My new favorite!
It adds such goodness to it!
Truly an incredible salad! Sweet potatoes are so good!
Right?! Love a good sweet potato recipe!
This sweet potato salad is perfect for the summer months. I love the range of veggies included. Great for meal prep and perfect for parties, gatherings and BBQ’s.
Definitely comes in clutch for parties and get togethers!