Roasted Sweet Potato Salad: Garden Fresh Delights!

Roasted Sweet Potato Salad is a delightful twist on the classic salad, offering a vibrant medley of flavors and textures that are sure to tantalize your taste buds. This dish combines the earthy sweetness of roasted sweet potatoes with fresh, crisp vegetables and a zesty dressing, creating a harmonious blend of savory and sweet. Whether you’re looking for a hearty side dish or a light and refreshing meal, this Roasted Sweet Potato Salad is sure to be a crowd-pleaser.

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad is a delicious and nutritious dish that brings together the rich flavors of roasted sweet potatoes, crisp vegetables, and a flavorful dressing. It’s a versatile dish that can be served as a side or a main course, and it’s perfect for any occasion. With its vibrant colors and bold flavors, this Roasted Sweet Potato Salad is sure to be a hit at your next meal.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 300 kcal


  • 1 Baking sheet
  • 1 Parchment Paper
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Vegetable Peeler
  • 1 Cutting Board
  • 1 Oven


  • 10 cups sweet potatoes about 3 large, chopped evenly into bite-size chunks
  • 1 Tablespoon avocado or olive oil
  • 1 teaspoon sea salt
  • 4 ounces baby spinach chopped
  • 1/2 cup red onion chopped very small
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice
  • 1/3 cup dried cranberries
  • 1 avocado chopped in chunks
  • 1/2 teaspoon sea salt
  • ground black pepper to taste
  • 1-2 Tablespoons hemp seeds optional


  • Preheat oven to 400°F. Toss sweet potato chunks with oil and sea salt in a large bowl. Flip once during 30 minutes of baking.
  • After baking, let potato chunks cool. This can be done beforehand. Keep the roasted potatoes in the fridge and finish step 2 the day you eat the salad.
  • In a large bowl, combine the chopped spinach, onion, dried cranberries, apple cider vinegar, and lemon juice while the potatoes roast. Add cooled sweet potato chunks to bowl and mix. Mix avocado and sea salt gently.
    Roasted Sweet Potato Salad
  • Season with ground pepper. Optional: sprinkle hemp seeds. Serve immediately or refrigerate until ready. Can be eaten chilled or room temperature.
  • Store leftovers in a sealed jar for two days. Add lemon juice before serving if needed.


  • Since it gets mushy, serve this salad right away.
  • Double or divide the recipe.
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Nutrition Facts

Saturated Fat4g
Vitamin A8500IU
Potassium 397mg 

Where Do You Store Raw Sweet Potatoes?

Sweet potatoes should be stored in a cold, dry, dark pantry or kitchen countertop corner. Use a dish or basket to hold them and wash and clean their skin before cooking.

Roasted Sweet Potato Salad

Why Are My Roasted Sweet Potatoes Dry?

Roasted sweet potatoes can become dry if they are overcooked or if they are not coated with enough oil before roasting. It’s important to monitor them closely while roasting and to toss them in enough oil to ensure they stay moist and tender.

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