Roasted 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
Find it online: https://cookedbymaya.com/roasted-sweet-potato-salad/
