This Roasted Sweet Potato Salad with Spinach is proof that a salad can absolutely be the main event. Caramelized roasted sweet potatoes, tangy feta, crunchy toasted pecans, and sweet dried cranberries all pile onto a bed of fresh baby spinach, then get tossed in a maple Dijon dressing that ties every single bite together. It's hearty enough for dinner and impressive enough for a holiday table.
The combination of warm, roasted sweet potatoes against crisp spinach and a bright, tangy dressing is what makes this salad genuinely special. It comes together with simple ingredients, but the flavor and texture in every forkful feels a lot more thought out than the short ingredient list would suggest.
If you loved this recipe, try our Fall Harvest Salad, Pomegranate Pear Salad with Walnuts, or Spinach Salad next.
Why You'll Love This Recipe
- Hearty enough to be a meal. Between the roasted sweet potatoes, feta, and nuts, this salad is genuinely filling.
- Big contrast in every bite. Warm, caramelized sweet potatoes against crisp spinach and crunchy pecans keeps things interesting.
- The dressing makes it. A tangy maple Dijon vinaigrette ties the sweet and savory elements together perfectly.
- Great for any occasion. Simple enough for a weeknight side, impressive enough for a holiday spread.
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Ingredients and Substitutions
To make this hearty Roasted Sweet Potato Salad with Spinach, you will need the following ingredients (see recipe card below for quantities):
- sweet potatoes - peeled and cubed. Cutting them evenly helps them roast at the same rate and develop that lightly caramelized edge.
- olive oil - helps the sweet potatoes crisp up and the seasoning stick.
- paprika and garlic powder - add warmth and savory depth to the roasted sweet potatoes, along with whatever other spices you'd like to add, such as ground cumin for a smokier flavor.
- salt and black pepper - season both the sweet potatoes and the dressing.
- baby spinach - the fresh, leafy base of the salad. Baby kale or arugula work as substitutes if you want a different green.
- red onion - thinly sliced for a sharp, savory bite. One small red onion is all you need. Shallots work well as a milder substitute if you prefer.
- feta cheese - adds a salty, tangy finish. Goat cheese works well as a substitute if you prefer.
- dried cranberries - add little pops of chewy sweetness throughout.
- pecan halves - toasted for extra flavor and crunch. Walnuts or pepitas work as substitutes.
- pepitas - add another layer of crunch and a subtle earthy flavor.
- olive oil - the base of the dressing.
- apple cider vinegar - adds tang to the dressing. Red wine vinegar works as a substitute.
- maple syrup - balances the tang with a touch of sweetness. Honey works as a substitute.
- Dijon mustard - adds sharpness and helps the dressing emulsify.
- garlic - freshly grated for the dressing, adding a punch of savory flavor.
Equipment
You will need a large baking sheet, parchment paper, a small bowl or jar for the dressing, and a large bowl for serving.
Instructions
- Season the sweet potatoes. Toss the sweet potatoes with the olive oil, paprika, garlic powder, salt, and pepper.
- Roast the sweet potatoes. Spread them in a single layer on a baking sheet lined with parchment paper. Roast in a 425°F preheated oven for 25 to 30 minutes, flipping halfway through, until tender and lightly browned. Let cool for about 10 minutes.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth.
- Assemble the salad. In a large serving bowl, combine the spinach, roasted sweet potatoes, red onion, feta, cranberries, pecans, and pepitas.
- Dress and serve. Drizzle with the dressing and gently toss until evenly coated. Serve immediately.
Expert Tip
Let the Sweet Potatoes Cool Slightly
Don't toss the salad together with sweet potatoes straight out of the oven. Giving them about 10 minutes to cool means they won't wilt the spinach or melt the feta the moment everything comes together. A little residual warmth is nice against the cold, crisp greens, but too much heat will leave you with a soggy, limp salad instead of one with real textural contrast.
Alternative Cooking Method
Air Fryer Instructions
Toss the sweet potato cubes with the olive oil, paprika, garlic powder, salt, and pepper as directed, then air fry at 400°F for 15 to 18 minutes, shaking the basket halfway through, until tender and lightly crisped at the edges. Let cool slightly before assembling the salad as directed.
Recipe Variations
- Swap the cheese. Goat cheese or blue cheese both work well in place of feta.
- Change the nuts. Walnuts, almonds, or pepitas alone all work in place of pecans.
- Add protein. Grilled chicken, shrimp, chickpeas, or black beans turn this into an even heartier main dish.
- Swap the dressing. A tahini dressing or orange vinaigrette both pair nicely with the sweet potatoes and greens.
- Make it vegan. Skip the feta or use a plant-based cheese alternative, and swap the honey for maple syrup if you use it elsewhere in the recipe.
- Add fresh fruit. Sliced apple or pear adds a nice fresh, crisp contrast alongside the roasted sweet potatoes.
- Add avocado. Sliced or diced avocado adds a creamy richness that pairs beautifully with the tangy dressing and crunchy toppings.
Tips for the Best Roasted Sweet Potato Salad
- Cut the sweet potatoes evenly. Uniform ¾-inch cubes roast at the same rate and give you consistent texture throughout.
- Don't overcrowd the baking sheet. Give the sweet potatoes room to spread out so they roast instead of steam.
- Toast the pecans. A few minutes in a dry skillet or the oven brings out much more flavor than using them raw.
- Make the dressing ahead. It keeps well in the fridge for several days, so it's an easy thing to prep in advance.
- Toss just before serving. This keeps the spinach from wilting and everything looking fresh and vibrant.
Storage
Make Ahead
The sweet potatoes can be roasted up to 3 days in advance and stored in the fridge, and the dressing can be made ahead as well. Assemble the salad fresh when you're ready to serve.
How to Store
Store any leftover assembled salad in an airtight container in the refrigerator for up to 2 days, though the spinach will soften over time. For best texture, store components separately and assemble just before eating.
How to Serve
This salad is filling enough to be a meal on its own, but it also makes a great side for a bigger spread, especially around the holidays. It's also a great option for meal prep, since the components hold up well stored separately for a few days.
These are my favorite mains to serve with it:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Most versions start with roasted sweet potatoes as the base, then build out with a green like spinach or kale, something crunchy like pecans or pepitas, something tangy like feta or goat cheese, a touch of sweetness from dried fruit, and a flavorful dressing to tie it all together. This version specifically uses baby spinach, feta, pecans, dried cranberries, and a maple Dijon dressing, but the format is easy to customize.
Yes, roast the sweet potatoes and make the dressing up to 3 days in advance, then assemble the salad fresh right before serving so the spinach stays crisp.
Yes, this salad is delicious served with the sweet potatoes still slightly warm. Just be careful not to toss it together straight out of the oven, since too much heat can wilt the spinach.
Let the sweet potatoes cool slightly before assembling, and toss the salad with the dressing right before serving rather than letting it sit dressed for a long time.
Overcrowding the baking sheet is a big one, since it causes the sweet potatoes to steam instead of roast, leaving them soft instead of caramelized. Assembling the salad while the sweet potatoes are still too hot is another common mistake, since it wilts the spinach and melts the feta more than you want. Dressing the whole salad too far in advance can also leave you with a soggy, less appealing dish by the time you serve it.
A tangy vinaigrette is the classic choice, since it cuts through the natural sweetness of the roasted sweet potatoes. This maple Dijon dressing works especially well, but tahini dressings, honey Dijon, and citrus vinaigrettes are all popular options too, depending on the other flavors in your specific salad.
More Fall Salad Recipes
Looking for other recipes like this? Try these:
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Roasted Sweet Potato Salad with Spinach
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Roasted Sweet Potato Salad with Spinach features caramelized sweet potatoes, feta, pecans, and cranberries tossed in a tangy maple Dijon dressing.
Ingredients
- 2 medium sweet potatoes (about 1½ pounds), peeled and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 ounces baby spinach
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese or goat cheese
- ½ cup dried cranberries
- ½ cup pecan halves, toasted
- ¼ cup pepitas (pumpkin seeds)
For the maple Dijon dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 small clove garlic, grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Toss the sweet potatoes with the olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned. Let cool for about 10 minutes.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until smooth.
- In a large serving bowl, combine the spinach, roasted sweet potatoes, red onion, feta, cranberries, pecans, and pepitas.
- Drizzle with the dressing and gently toss until evenly coated. Serve immediately.
Notes
Storage: Best assembled fresh. Store roasted sweet potatoes and dressing separately in the fridge for up to 3 days, or refrigerate the assembled salad for up to 2 days, though the spinach will soften.
Air Fryer instructions: Air fry the seasoned sweet potatoes at 400°F for 15 to 18 minutes, shaking halfway through, until tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
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