Description
This roasted sweet potato salad is a hearty, wholesome, and colorful side or main dish featuring caramelized sweet potatoes, fresh greens, creamy cheese, and a tangy dressing. Perfect for lunch, dinner, or meal prep. Ideal for gluten-free and vegetarian diets.
Ingredients
2 medium sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 cups mixed greens or arugula
1/2 small red onion
1/2 cup goat cheese or feta
1/3 cup dried cranberries
1/4 cup pumpkin seeds or walnuts
1/4 cup balsamic vinaigrette or tahini dressing
Instructions
1. Peel and cube the sweet potatoes into bite-sized pieces.
2. Toss the cubes with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast at 400°F for 25–30 minutes or until golden and fork-tender.
4. While roasting, rinse and dry the greens. Thinly slice the red onion. Crumble the cheese.
5. In a large bowl, combine greens, red onion, cheese, cranberries, and seeds.
6. Once the sweet potatoes are cooled slightly, add them to the salad.
7. Drizzle with your chosen dressing and gently toss everything together.
8. Taste and adjust salt or add more dressing if needed. Serve warm or chilled.
Notes
This salad can be made vegan by using plant-based cheese or skipping it altogether.
Add cooked quinoa or farro for an extra filling grain boost.
Best enjoyed fresh, but leftovers store well for up to three days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 9g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg