Sweet Potato Salad

This Sweet Potato Salad is an exceptional dish that brings together the warm sweetness of roasted sweet potatoes, a tangy maple-Dijon dressing, the satisfying crunch of toasted pecans, and the creamy richness of soft goat cheese or feta. It’s not just easy to prepare; it’s a vibrant explosion of flavors and textures that promises to delight your palate and become a staple in your recipe collection.

Whether you’re looking for a standout side dish for a special occasion or a hearty, healthy option for a weeknight dinner, this sweet potato salad truly delivers. Its unique combination of sweet and savory elements, coupled with a perfectly balanced dressing, makes it an unforgettable culinary experience. For those who love sweet potatoes, explore my quick-bake method for sweet potatoes in half the time, learn more about crafting perfect Roasted Sweet Potatoes, or try a lighter option like the Sweet Potato Quinoa Salad.

Elevate Your Meal with This Irresistible Sweet Potato Salad

As the holiday season approaches, or even when planning for a cozy family meal, side dishes often take center stage. While I frequently contribute favorites like Apple Pie and Coconut Cream Pie, my savory contributions typically include comforting classics like Thanksgiving Dressing, the delightful Raspberry Fluff, and a decadent Sweet Potato Casserole. However, a large, fresh salad is always a crucial addition to any spread.

My rotation for festive salads usually includes a vibrant Thanksgiving Salad, a hearty Butternut Squash Salad, or an elegant Beet and Goat Cheese Salad. This year, I’m thrilled to introduce this particular Sweet Potato Salad, which has quickly become a new favorite. Its rich flavors and satisfying textures make it a perfect complement to any main course, whether for a holiday feast or a simple weeknight dinner.

What sets this salad apart is its incredible versatility and depth of flavor. The sweet and earthy notes of roasted sweet potatoes are beautifully complemented by the bright, tangy maple-Dijon dressing. The addition of tender dates or tart cranberries, along with the buttery crunch of toasted pecans and the creamy tang of goat cheese, creates a symphony of tastes and textures in every bite. The beauty lies in the thoughtful combination of ingredients that work harmoniously for both the salad and the dressing, making it simple to prepare yet incredibly flavorful and impressive.

The Heart of the Salad: Essential Ingredients

Crafting a truly memorable Sweet Potato Salad begins with selecting the finest ingredients. Each component plays a vital role in achieving the perfect balance of flavors and textures.

Perfect Sweet Potatoes for Roasting

• Sweet Potatoes: Choose firm sweet potatoes that are free from cracks, soft spots, or blemishes. Look for those with relatively even skin, as this makes peeling and cutting much easier. Varieties like Jewel or Garnet are excellent choices for their sweet flavor and vibrant color.
• Olive Oil: Opt for a good quality extra virgin olive oil. Its fruity notes will enhance the overall flavor of the roasted sweet potatoes and the dressing.
• Maple Syrup: Insist on pure maple syrup. Avoid “pancake syrup” or artificial varieties, which are often just corn syrup with added flavorings and lack the rich, authentic taste of real maple. The maple syrup not only sweetens the potatoes but also helps them caramelize beautifully during roasting.
• Cinnamon (optional): A touch of ground cinnamon adds a warm, inviting spice, especially fitting for a fall or winter salad. It beautifully complements the sweetness of the potatoes and the maple.

Flavorful Add-ins and Creamy Cheese

• Dates or Dried Cranberries: Dates offer a rich, caramel-like sweetness and a soft, chewy texture. If using dates, ensure they are pitted and thinly sliced. Dried cranberries, on the other hand, provide a burst of tartness that beautifully cuts through the sweetness of the potatoes. Whichever you choose, ensure they are soft and not coated in excessive sugar.
• Pecans: Toasted pecans are non-negotiable for their depth of flavor and satisfying crunch. Toasting them briefly in a dry pan or oven brings out their natural oils and nuttiness. Chop them evenly to ensure even toasting and a consistent texture throughout the salad, preventing smaller pieces from burning.
• Goat Cheese or Feta: These cheeses add a crucial creamy, tangy, or salty counterpoint. Fresh goat cheese crumbles easily and offers a distinct tangy flavor. Feta cheese, typically saltier and more crumbly, provides a Mediterranean twist. Both work wonderfully, so choose based on your preference for tang or saltiness. For a vegan option, a plant-based feta or goat cheese alternative can be used.
• Mixed Greens: A base of fresh mixed greens provides a crisp, refreshing foundation for the warm, roasted vegetables and rich dressing.

Crafting the Maple-Dijon Vinaigrette

The dressing is the secret to tying all the wonderful flavors of this salad together. This Maple-Dijon Vinaigrette is simple to make yet incredibly impactful, balancing sweet, tangy, and savory notes.

Key Dressing Components

• Apple Cider Vinegar: This provides the essential tang and acidity for the dressing. For a richer, more complex flavor, look for unfiltered apple cider vinegar “with the mother,” which contains beneficial enzymes and probiotics.
• Dijon Mustard: More than just a flavor enhancer, Dijon mustard acts as a natural emulsifier, helping to bind the oil and vinegar together to create a smooth, creamy dressing. A good quality brand like Grey Poupon® will provide the best flavor profile.
• Olive Oil, Maple Syrup, Salt, and Pepper: These complete the vinaigrette, providing richness, sweetness, and seasoning.

How to Create Your Delicious Sweet Potato Salad

Making this delightful Sweet Potato Salad is a straightforward process, broken down into three simple stages. Follow these steps for a perfectly balanced and flavorful dish:

1. Roast the Sweet Potatoes to Perfection: Begin by preheating your oven to 400°F (200°C). Peel the sweet potatoes and cut them into uniform 1/2-inch cubes. Consistency in size is key for even cooking. Place the cubed sweet potatoes on an extra-large, rimmed sheet pan (a 15″ x 21″ pan is ideal). Drizzle them with olive oil, maple syrup, a generous pinch of salt, and the optional cinnamon. Use your hands to thoroughly toss the potatoes, ensuring every piece is evenly coated. Spread them out in a single layer to prevent steaming. Roast for 15 minutes, then remove the pan, toss the potatoes again, and spread them back out. Return to the oven and roast for another 8-12 minutes, or until they are tender when pierced with a fork and lightly caramelized at the edges. Allow them to cool completely to room temperature before assembling the salad.
2. Prepare the Tangy Maple-Dijon Vinaigrette: While the sweet potatoes are roasting or cooling, prepare your dressing. In a small jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously until all ingredients are well combined and emulsified. Taste and adjust seasoning as necessary. Refrigerate the dressing until you’re ready to serve, giving it another good shake just before using. Chilling helps the flavors meld beautifully.
3. Assemble and Serve Your Vibrant Salad: The key to a crisp and fresh salad is to assemble it just before serving. In a large serving bowl, lightly toss the mixed greens with a few tablespoons of the prepared maple-Dijon vinaigrette. This allows the greens to be lightly coated without becoming soggy. Next, gently add the cooled roasted sweet potatoes, toasted pecans, and your choice of thinly sliced dates or dried cranberries. Finally, crumble the goat cheese or feta over the top. Drizzle with more dressing to taste, if desired. Toss everything together very gently to combine without mashing the sweet potatoes. Serve promptly to enjoy the full range of textures and flavors.

Pro Tips for Sweet Potato Salad Success

Achieving the best sweet potato salad is all about paying attention to a few crucial details. These expert tips will ensure your salad is perfectly cooked, wonderfully flavorful, and visually appealing every time.

• Even Cubes, Even Cooking: This is perhaps the most critical tip for perfectly roasted sweet potatoes. Cut your sweet potatoes into uniform, bite-sized 1/2-inch cubes. If some pieces are larger and others smaller, they will cook at different rates, resulting in an inconsistent texture—some might be mushy, while others are still firm. Evenly sized cubes ensure every piece is tender and slightly caramelized.
• Toss for Coverage: Don’t skimp on tossing the sweet potatoes with oil and spices. Ensure every surface of every cube is lightly coated. This coating is essential for promoting even browning and caramelization, creating that delicious exterior texture and locking in flavor. Thorough coating prevents dry spots and ensures uniform seasoning.
• Space Out on the Pan: Overcrowding your baking sheet is a common mistake that leads to steamed, rather than roasted, vegetables. When sweet potato cubes are too close together, they release moisture, which then gets trapped, turning your potatoes soft and mushy instead of beautifully browned and slightly crispy. Use an extra-large, rimmed sheet pan (15″ x 21″ is ideal) and spread the sweet potatoes in a single layer with a little space between each piece. If you don’t have a large enough pan, roast in batches. This allows the hot air to circulate freely around each piece, resulting in superior roasting.
• Test for Tenderness: Roasted sweet potatoes should be tender enough to eat comfortably but still hold their shape. To test for doneness, simply pierce a few cubes with a fork. It should slide in easily without resistance, but the potatoes shouldn’t be falling apart. Overcooked sweet potatoes will become too soft and break apart when tossed in the salad.
• Dress to Impress (Just Before Serving): This salad is best enjoyed when assembled and dressed right before it hits the table. If you dress the salad too early, especially with the mixed greens, the acidic dressing will cause the greens to wilt and become soggy. The sweet potatoes, while heartier, can also absorb too much dressing and lose their pleasant texture. By dressing just before serving, you maintain the crispness of the greens and the integrity of the roasted sweet potatoes, ensuring a fresh and vibrant salad.

Perfect Pairings: What To Serve With Sweet Potato Salad

This Sweet Potato Salad is incredibly versatile and pairs wonderfully with a wide array of main courses, enhancing any meal with its unique blend of sweet, savory, and tangy flavors. Here are some ideas to inspire your next culinary creation:

1. Hearty Meats: Its robust flavors make it an excellent accompaniment to various meats. Serve it alongside perfectly Baked Chicken Breast, tender Crockpot Sweet Pulled Pork, or a savory Ground Beef Stroganoff. The sweetness of the potatoes beautifully complements the richness of these proteins.
2. Fresh Fish: For a lighter meal, this salad is a fantastic match for fish dishes. Enjoy it with some spicy Blackened Tilapia, or a simple yet delicious Baked Cod. The tang of the dressing brightens the fish, creating a refreshing contrast.
3. Flavorful Vegetarian Entrees: This salad can easily elevate plant-based meals. It pairs exceptionally well with grilled tofu or tempeh, a hearty lentil loaf, or various vegetable stews. It can even serve as a substantial vegetarian main course on its own due to its rich ingredients.
4. Casual Sandwiches & Burgers: Take your casual lunch or dinner to the next level by serving this salad as a side to simple Turkey Sandwiches or any gourmet Chicken Burger. It adds a sophisticated and satisfying element beyond traditional fries or chips.
5. Other Salads for a Vibrant Spread: Create an impressive salad spread by pairing this sweet potato salad with an Everyday Salad recipe or a refreshing Avocado Quinoa Salad. This offers a variety of textures and nutrient profiles, perfect for potlucks or large gatherings.
6. Comforting Soups: The salad’s fresh flavors provide a wonderful counterpoint to a warm bowl of soup. Enjoy it as a refreshing side following a creamy and healthy Creamy Vegetable Soup or the famous, hearty Crockpot Chili.

Explore More Sweet Potato Delights:

• BBQ Chicken Sweet Potatoes using rotisserie chicken
• Creamy Sweet Potato and Sausage in foil packets!
• Farro Soup with sweet potatoes
• Sweet Potato Risotto made in the pressure cooker (in just six minutes)
• Sweet Potato Black Bean Burger my fave veggie burger!

Pin
Print

No ratings yet

Sweet Potato Salad

By Chelsea Lords

This Sweet Potato Salad features roasted sweet potatoes, a tangy maple-Dijon dressing, crunchy pecans, and creamy cheese. Easy to make and seriously delicious!

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6 servings, as a side

Equipment

• Large sheet pan (15″ x 21″) see note 1

Ingredients

Salad

• 6 cups peeled and chopped sweet potatoes (approx. 2 pounds)
• 3 tablespoons olive oil
• 3 tablespoons maple syrup (not pancake syrup)
• 1 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 1/2 cup thinly sliced dates (or dried cranberries)
• 6 cups mixed greens
• 1 cup pecans (coarsely chopped, toasted)
• 3/4 cup goat cheese (or feta, crumbled)

Maple Dijon Vinaigrette

• 4 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup (not pancake syrup)
• 1 tablespoon Dijon-style mustard
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Peel and cube sweet potatoes into uniform 1/2-inch pieces. Place them on a 15×21-inch sheet pan, ensuring they are not overcrowded. Add 3 tablespoons olive oil, 3 tablespoons maple syrup, 1 teaspoon salt, and 1/4 teaspoon cinnamon (if using). Mix well with your hands until all pieces are evenly coated, then spread them out evenly in a single layer. Roast for 15 minutes.

   Remove the pan from the oven, toss the potatoes gently, and spread them out again. Continue to roast for another 8–12 minutes, or until the sweet potatoes are tender when pierced with a fork and have achieved a light golden caramelization. Remove from the oven and let them cool completely to room temperature before assembling the salad. This cooling step is important for salad texture.

2. While the sweet potatoes are cooling, prepare the vinaigrette. Combine 4 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, and 1 tablespoon Dijon-style mustard in a small jar with a tight-fitting lid. Shake vigorously until the ingredients are well combined and emulsified. Season with approximately 1/4 teaspoon salt and 1/8 teaspoon pepper, or to taste. Refrigerate the dressing until ready to use, and give it a good shake again just before serving.
3. Only assemble the portion of the salad you plan to eat immediately, as dressed salad does not store well. In a large serving bowl, lightly toss the 6 cups of mixed greens with a few tablespoons of the prepared dressing. Add the cooled roasted sweet potatoes, 1 cup toasted pecans, 1/2 cup thinly sliced dates or dried cranberries, and 3/4 cup crumbled goat cheese or feta. Drizzle with additional dressing to taste. Gently toss to combine all ingredients without mashing the sweet potatoes, ensuring an even distribution. Serve promptly for the best texture and flavor.

Recipe Notes

Note 1: Using an extra-large, rimmed sheet pan is crucial for roasting sweet potatoes effectively. The more space the sweet potatoes have, the better they will roast. When vegetables are overcrowded on a pan, they tend to steam instead of roast, leading to softer, soggier results and longer cooking times. A single layer allows for proper caramelization and crisp edges.

Storage: To maximize freshness and prevent sogginess, store the components of the undressed Sweet Potato Salad separately in airtight containers in the refrigerator. The roasted sweet potatoes, mixed greens, pecans, dates/cranberries, and cheese can be stored this way for up to 3 days. The vinaigrette should also be stored separately in a sealed jar. Assemble and dress the salad only right before you plan to serve it. Once dressed, the salad will begin to lose its crispness and become soggy relatively quickly.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 39.2g | Protein: 4.8g | Fat: 25.2g | Cholesterol: 12.5mg | Sodium: 525.4mg | Fiber: 4.8g | Sugar: 20.1g

Nutrition information is automatically calculated, so should only be used as an approximation.