Sweet Potato Salad

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This Sweet Potato Salad features roasted sweet potatoes, a tangy maple-Dijon dressing, crunchy pecans, and creamy cheese. Easy to make and seriously delicious!

Prep Time20

Cook Time35

Total Time55

Course: Appetizer, Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Sweet Potato Salad

Servings: servings, as a side

Author: Chelsea Lords

Cost: $13.12

Equipment

Extra-large rimmed sheet pan see note 1

Ingredients

Salad

6 cups peeled and chopped sweet potatoes 2 pounds
3 tablespoons olive oil
3 tablespoons maple syrup not pancake syrup
1 teaspoon salt
1/4 teaspoon cinnamon optional
1/2 cup thinly sliced dates or dried cranberries
6 cups mixed greens
1 cup pecans coarsely chopped
3/4 cup goat cheese or feta

Maple Dijon Vinaigrette

4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup not pancake syrup
1 tablespoon Dijon-style mustard
Salt and pepper

US - Metric

Instructions

Preheat oven to 400°F. Peel and cube sweet potatoes into 1/2-inch pieces. Place them on a 15×21-inch sheet pan. Add oil, syrup, salt, and cinnamon. Mix well with your hands and spread out evenly. Roast for 15 minutes.
Toss potatoes and spread them out again. Roast another 8–12 minutes until tender. Remove from oven and let cool to room temperature.
Combine vinaigrette ingredients in a jar and shake well. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until ready to use, and shake before serving.
Only assemble the salad you plan to eat immediately, as it doesn’t store well once dressed. Toss greens with a few tablespoons of dressing. Add sweet potatoes, pecans, dates or cranberries, and goat cheese. Drizzle more dressing to taste. Gently toss and serve promptly.

Notes

Note 1: Use an extra-large, rimmed sheet pan for roasting sweet potatoes. The more space they have, the better they roast. Overlapping veggies steam instead of roast, making them softer and soggier, and they take longer to cook.

Storage: Store the different parts of the undressed Sweet Potato Salad separately in the fridge, tightly covered, for up to 3 days. Dress just before serving; the salad gets soggy once dressed.

Nutrition