I make this roasted sweet potato salad when I want something colorful, hearty, and full of fall flavor. It’s a vibrant mix of roasted sweet potatoes, fresh spinach, crisp apples, dried cranberries, pecans, pumpkin seeds, and feta cheese, all tossed in a simple maple-lime dressing. Ready in about 30 minutes, it’s perfect for everyday dinners or holiday celebrations.
Why I’ll Love This Recipe
I love that this salad looks elegant yet comes together so quickly. The sweet potatoes add warmth, the apples bring crunch, the feta offers creaminess, and the nuts and seeds give it extra texture. The maple-lime dressing ties it all together with a bright and slightly sweet finish. It’s meatless, gluten-free, and just as good for a cozy weeknight meal as it is for a Thanksgiving spread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sweet potatoes, peeled and cubed
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Olive oil
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Salt
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Baby spinach
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Red apple, chopped
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Green apple, chopped
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Pecans, toasted
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Pumpkin seeds, toasted
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Dried cranberries
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Feta cheese
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Maple syrup (or honey)
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Lime juice, freshly squeezed
Directions
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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I toss the cubed sweet potatoes with olive oil and salt, then spread them in a single layer. I roast them for 15–20 minutes until tender.
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While the potatoes roast, I toast the pecans and pumpkin seeds in the oven for about 5–10 minutes, watching closely so they don’t burn.
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I make the dressing by whisking together olive oil, lime juice, and maple syrup until emulsified.
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In a large serving bowl, I combine the spinach, chopped apples, dried cranberries, roasted sweet potatoes, toasted nuts and seeds, and feta cheese.
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I drizzle with the dressing and toss gently to coat.
Servings and Timing
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Servings: 6
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Prep time: 15 minutes
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Cook time: 15 minutes
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Total time: 30 minutes
Variations
I like changing this salad up depending on what I have:
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Swap sweet potatoes for roasted butternut squash.
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Use arugula or kale instead of spinach.
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Replace pecans with walnuts, almonds, or candied nuts.
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Try sunflower seeds instead of pumpkin seeds.
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Add dried cherries, blueberries, or figs instead of cranberries.
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Use goat cheese or gorgonzola instead of feta for a different flavor profile.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. If making ahead, I keep the dressing separate and toss it in just before serving to keep the spinach crisp.
FAQs
1. Can I make the sweet potatoes ahead of time?
Yes—I roast them 1–3 days in advance and store them in the fridge until I’m ready to assemble the salad.
2. Can I serve this salad warm?
Absolutely—it’s delicious warm, at room temperature, or slightly chilled.
3. What apples work best?
I prefer a mix of sweet Fuji or Honeycrisp and tart Granny Smith for balance.
4. Can I skip the cheese?
Yes—the salad is still flavorful without it, or you can use a dairy-free alternative.
5. Can I make the dressing with lemon juice instead of lime?
Yes—lemon juice works just as well, though it gives a slightly different brightness.
Conclusion
I find this roasted sweet potato salad to be one of my most versatile and crowd-pleasing recipes. It’s packed with flavor, texture, and color, making it as beautiful on the table as it is satisfying to eat. Whether for a weeknight dinner or a holiday gathering, it’s always a hit.
PrintRoasted Sweet Potato Salad
This roasted sweet potato salad is a vibrant and hearty dish featuring tender roasted sweet potatoes, fresh baby spinach, crisp red and green apples, sweet dried cranberries, crunchy toasted pecans and pumpkin seeds, creamy feta, and a zesty maple-lime dressing. Perfect for fall and holiday gatherings, potlucks, or weeknight dinners, this easy salad is naturally gluten-free, vegetarian, and ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American-Inspired
- Diet: Vegetarian
Ingredients
- Sweet potatoes, peeled and cubed
- Olive oil
- Salt
- Baby spinach
- Red apple, chopped
- Green apple, chopped
- Pecans, toasted
- Pumpkin seeds, toasted
- Dried cranberries
- Feta cheese
- Maple syrup (or honey)
- Fresh lime juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil and salt; roast for 15–20 minutes until tender.
- Toast pecans and pumpkin seeds in the oven for 5–10 minutes, watching closely to prevent burning.
- In a small bowl, whisk together olive oil, lime juice, and maple syrup until emulsified.
- In a large bowl, combine spinach, apples, dried cranberries, roasted sweet potatoes, toasted pecans, pumpkin seeds, and feta.
- Drizzle with dressing and toss gently to coat before serving.
Notes
- Substitute butternut squash for sweet potatoes.
- Use arugula or kale instead of spinach.
- Replace pecans with walnuts, almonds, or candied nuts.
- Swap pumpkin seeds for sunflower seeds.
- Replace feta with goat cheese or gorgonzola for a tangier flavor.
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 14g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
