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Roasted Sweet Potato Salad with Zesty Vinaigrette

A close-up of vibrant orange cubes in a sweet potato salad mixed with dried cranberries and fresh parsley.
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This roasted sweet potato salad offers a healthy, flavorful twist on classic potato salad, perfect as a holiday side dish or for meal prepping lunches.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and cubed (about 1 inch)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 4 cups mixed greens (optional, for serving)
  • For the Zesty Vinaigrette:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small clove garlic, minced
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet. Spread them in a single layer.
  3. Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized. Remove from the oven and let cool slightly.
  4. While the potatoes roast, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, 2 tablespoons of olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined.
  5. In a large bowl, combine the slightly cooled roasted sweet potatoes, dried cranberries, and chopped nuts.
  6. Pour the vinaigrette over the sweet potato mixture. Gently toss everything together until the potatoes are lightly coated.
  7. Serve the sweet potato salad warm or chilled. For a lighter meal, serve over a bed of mixed greens.

Notes

  • To make this a complete meal prep option, add 1 cup of rinsed black beans when tossing the salad.
  • If you prefer a creamy texture, substitute half of the vinaigrette with 1/4 cup of plain Greek yogurt or mayonnaise.
  • For a holiday side dish feel, substitute pecans with toasted pepitas (pumpkin seeds).

Nutrition

Find it online: https://tastethisplate.com/sweet-potato-salad-recipe-roasted-zesty/