Roasted Sweet Potato Salad (Printable)

Caramelized sweet potatoes combined with crisp greens and zesty dressing create a vibrant, hearty blend.

# 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 (pepitas)

→ Cheese

08 - 1/4 cup crumbled feta cheese

→ Dressing

09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, minced
13 - 1 teaspoon honey or maple syrup
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 425°F and prepare for roasting.
02 - Toss sweet potato cubes and red onion slices with 1 tablespoon olive oil, salt, and pepper, then spread evenly on a large baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and golden. Allow to cool slightly.
04 - Whisk remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, combine mixed greens, roasted sweet potatoes, 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. Serve immediately at room temperature or warm.

# Expert Suggestions:

01 -
  • Those roasted sweet potatoes get caramelized and almost candy-like, creating a natural sweetness that feels indulgent without any added sugar
  • It comes together in under an hour and actually tastes better when served at room temperature, so you can prep it ahead for gatherings
  • The combination of textures—creamy chickpeas, crunchy seeds, tender greens—keeps every bite interesting and satisfying
02 -
  • Roast your sweet potatoes hot enough that they actually caramelize—if your oven runs cool, you might need to go to 450°F. Undercooked sweet potatoes are starchy and disappointing; caramelized ones are sweet and complex.
  • Don't dress the salad too far in advance unless you like it very wilted. The dressing is powerful and will soften everything if it sits for more than 30 minutes. If you're making it ahead, dress it just before serving and keep the components separate.
  • The feta and pumpkin seeds are crucial finishes—they transform a good salad into something people actually want to eat. Don't skip them or add them too early.
03 -
  • If your roasted vegetables are done before you're ready to assemble, spread them on a clean plate rather than leaving them on the hot baking sheet—they'll stop cooking and stay textural instead of turning mushy.
  • Make your dressing in a mason jar, screw on the lid, and shake vigorously for 30 seconds—it emulsifies better and you can store any leftover for days. It's also less cleanup.
  • Taste everything as you go: the roasted vegetables for proper seasoning, the dressing for balance, the final salad to make sure each component shines. Seasoning is the difference between good and unforgettable.

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