Roasted Sweet Potato Salad (Printable)
Caramelized roasted sweet potatoes with fresh greens, chickpeas, and a tangy dressing for a vibrant dish.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced
03 - 4 cups mixed salad greens (arugula, spinach, romaine)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup fresh parsley, chopped
→ Legumes & Nuts
06 - 1/2 cup cooked chickpeas, drained and rinsed if canned
07 - 1/4 cup toasted pumpkin seeds
→ Cheese (optional)
08 - 1/4 cup crumbled feta cheese
→ Dressing
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp balsamic vinegar
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, minced
13 - 1 tsp honey or maple syrup
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set the oven temperature to 425°F.
02 - Combine sweet potato cubes and red onion slices with 1 tablespoon of olive oil, salt, and pepper; spread evenly on a baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes become golden and tender; allow to cool slightly.
04 - In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
05 - In a large bowl, combine mixed greens, roasted sweet potatoes and red onion, cherry tomatoes, chickpeas, and parsley.
06 - Drizzle the dressing over the salad ingredients and toss gently to coat evenly.
07 - Sprinkle crumbled feta cheese and toasted pumpkin seeds on top before serving.
# Expert Advice:
01 -
- The roasted sweet potatoes become almost caramel-like, adding a natural sweetness that makes you feel like you're eating something indulgent, even though it's completely wholesome.
- It comes together quickly enough for a weeknight dinner but looks impressive enough to serve at a gathering, which is my favorite kind of recipe.
- The whole thing is naturally vegetarian and gluten-free, so you can serve it to almost anyone without worrying.
- You can eat it warm right out of the oven or let it cool and eat it at room temperature, making it perfect for meal prep.
02 -
- Don't skip the step of stirring the vegetables halfway through roasting. I learned this the hard way when one side got burnt while the other was undercooked. That gentle stir makes all the difference.
- If you're using canned chickpeas, rinse them really well. That starchy liquid they're packed in can make the whole salad feel gummy and dull.
- The dressing tastes better when you let it sit for a few minutes after whisking—the flavors meld together and taste more balanced and intentional.
03 -
- Make the dressing the night before and let it sit in the fridge. The garlic becomes mellow and the flavors integrate beautifully, so the dressing tastes smoother and more polished.
- Cut your sweet potatoes slightly smaller than you think you want them. They shrink a bit as they roast, and smaller pieces get more caramelized edges, which is where all the flavor lives.
- Keep the salad components separate until you're ready to serve. The greens will stay crisp longer, and you maintain control over how much dressing you're using.