What are the ingredients in a sweet potato salad?

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.

Can I make this salad ahead of time?

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.

Can I serve this salad warm?

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.

How do I keep the salad from getting soggy?

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.

What are some common mistakes to avoid when making sweet potato salad?

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.

What dressing goes well with sweet potato salad?

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.

Roasted Sweet Potato Salad with Spinach

Description

Roasted Sweet Potato Salad with Spinach features caramelized sweet potatoes, feta, pecans, and cranberries tossed in a tangy maple Dijon dressing.

Ingredients

Scale

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

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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