Roasted Sweet Potato Salad is the perfect fall side! This salad is drizzled in honey mustard dressing for a sweet & savory dish you’ll love!
I love sweet potatoes, I’ll use them in anything. This Roasted Sweet Potato Salad is perfect to complement a fall meal or great to eat as a main dish with a little added protein! This recipe is just as simple as my Baked Sweet Potato recipe!
ROASTED SWEET POTATO SALAD
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Sweet potatoes are one of the best fall vegetables alongside all the autumnal squashes. Most people know about sweet potato casserole, but plain roasted sweet potatoes with a little seasoning is a great option once all the summer veggies leave the shelves.
This is what I like to add to my salads with roasted sweet potatoes, but you can mix and match!
Sweet Potato Salad Ingredients
- Sweet potatoes
- Olive oil
- Chili powder
- Salt & pepper
- Red apples
- Feta cheese
- Spinach and baby kale salad mix
- Olive oil
- Lemon juice
- Dijon mustard
If you’re on a vegan diet, you can swap the honey for maple syrup or leave it out completely! I think the dressing needs a little sweetness to balance the lemon juice and mustard, but it’s all about your preferences.
And skip the bacon too, obviously. Then you could swap out for black beans (drained and rinsed) to add some protein back to the salad.
If you like a little heat to balance out the sweet dressing, you can add a pinch of cayenne pepper to the spice blend for the potatoes. It’s really good, I’m just not always in the mood for the heat.
The only cooking needed is the sweet potatoes and bacon! You can make the bacon ahead of time or use pre-cooked bacon or bacon bits for this salad with roasted sweet potatoes.
How to Make Roasted Sweet Potato Salad
- Start by preheating your oven to 400 degrees F. That you’ll begin peeling and dicing the sweet potatoes into cubes, about 1/2- inch each. You want them small enough to be bite-size, but not so small they burn.
- Next, toss the sweet potatoes with oil and seasonings in a large bowl so the potatoes are coated evenly.
- Then, pour your potato cubes on a baking sheet lined with parchment paper or a silicone mat. The liner will keep the sweet potatoes from sticking to the pan. Roast your sweet potatoes for 30 minutes to 40 minutes, stirring every 10 minutes.
- Now, while the potatoes are roasting, you can mix together your dressing. Whisk together all the dressing ingredients in a small bowl and then set it aside for now. Add pepper to taste and season with salt, if desired.
- Once the potatoes are roasted, add the kale and spinach mix to a large salad bowl along with the sweet potatoes, bacon, apple slices, and feta cheese crumbles.
- Pour dressing over salad when you’re ready to eat and enjoy!
You can definitely make this salad ahead of time! I like the sweet potatoes warm instead of at room temperature. That being said, the other ingredients can be mixed together in advance so all you need to do is roast the potatoes!
The dressing can also be saved if you have some leftover or just love this combination! In an airtight container, it will last about 2 weeks in the fridge. Always check for any change in smell in color before using homemade sauces and dressings!
To keep things SUPER easy, I cook the bacon in the oven while the sweet potatoes are roasting. You could also fry up the bacon in a skillet on your stovetop while the potatoes cook. Whichever way is easier for you is the right answer.
How to Cook Sweet Potatoes for a Salad
Roasting sweet potatoes couldn’t be easier, whether they’re whole potatoes or diced into bites!
No matter what size sweet potato you’re roasting, you want to add a little oil, like olive oil or avocado oil, and a little salt. You can certainly add more spices like in this recipe, but these two are the bare minimum. The oil keeps the potatoes from sticking and helps give them that crisp outside, and the salt helps bring out the natural flavor.
Roast your sweet potatoes at 400 degrees F and check the doneness with a fork. A whole sweet potato will take closer to an hour to roast through completely, while bite-size pieces will take about half an hour or so to cook through.
You can eat these freshly roasted or add them to just about any salad, pasta, or side dish! Either way, they’re amazing and super healthy.
What to Serve with Roasted Sweet Potato Salad
Whether you’re making this for a simple dinner or a spectacular Thanksgiving side salad, the options are endless!
Want to make this a main dish? Pork tenderloin or turkey would be great with these flavors.
For all the flavors of Thanksgiving in one single bite, make the Roasted Sweet Potato Salad with these Turkey Dinner Bites! Perfect for letting everyone make their own plate and the best leftover Thanksgiving recipe!
Get Fall rolling with some of my other favorite sweet potato sides!
- Mini Sweet Potato Casserole
- Sweet Potato Stacks
- Baked Sweet Potato Chips
- Cinnamon Sugar Sweet Potato Fries
- Brown Sugar and Maple Sweet Potatoes
- More SIDE DISH recipes…
Tools used to make this Roasted Sweet Potato Salad recipe
Chef’s knife: Having a strong knife for cutting sweet potatoes or butternut squash is a must. This great knife is easy to cut with and has an ergonomic handle for the perfect slice, dice, or mince every time.
Baking sheet: I’ve had a thousand baking sheets in my life and some are just better than others. If you want to give your baking sheets a longer life, cover them with foil or parchment paper before baking.
- Peel and dice sweet potatoes into even cubes, about 1/2-inch squares. Preheat oven to 400 degrees F.
- In a large bowl, toss sweet potato cubes with oil, chili powder, paprika, salt, and pepper until evenly coated.
- Pour potatoes onto a baking sheet lined with parchment paper or a silicone mat to avoid sticking. Roast for 30 to 40 minutes, stirring every 10 minutes until potatoes are fork-tender.
- While potatoes are roasting, prepare the dressing. Whisk all ingredients in a small bowl and set aside.
- Add kale and spinach mix to a large salad bowl along with roasted sweet potatoes, bacon, apple slices, and feta cheese.
- Pour dressing over salad just before you're ready to eat. Serve immediately.