Name: Spinach Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 5 cups fresh baby spinach; 2 medium sweet potatoes, peeled and cubed; 2 tbsp olive oil; Salt and black pepper to taste; 1/2 tsp ground cumin or smoked paprika (optional); 1/4 red onion, thinly sliced; 1/4 cup crumbled feta or goat cheese (optional); 1/4 cup toasted pecans, walnuts, or pumpkin seeds; 1/4 cup dried cranberries or chopped dates; 1/4 cup olive oil; 2 tbsp balsamic vinegar or apple cider vinegar; 1 tsp Dijon mustard; 1 tbsp maple syrup or honey; 1 garlic clove, minced; Salt and black pepper to taste

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This Spinach Salad with Roasted Sweet Potatoes is my favorite way to enjoy a mix of warmth and freshness in one dish. The sweet potatoes are perfectly caramelized, the spinach is crisp and tender, and everything is tied together with a tangy dressing. It’s wholesome, vibrant, and satisfying enough to enjoy as a full meal or a hearty side.

Why You’ll Love This Recipe

I love how this salad combines warm and cool textures with sweet and savory flavors. It’s packed with nutrients, easy to customize, and comes together with minimal effort. The roasted sweet potatoes add a comforting heartiness, while fresh spinach and a zippy vinaigrette keep it light and refreshing. It’s perfect for meal prep or a last-minute lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Sweet potatoes, peeled and cubed
Olive oil
Salt and pepper
Ground cumin or smoked paprika (optional, for seasoning)
Red onion, thinly sliced
Crumbled feta or goat cheese (optional)
Toasted pecans, walnuts, or pumpkin seeds
Dried cranberries or chopped dates
Balsamic vinegar or apple cider vinegar
Dijon mustard
Maple syrup or honey
Garlic, minced

Directions

I preheat the oven to 400°F (200°C) and toss the cubed sweet potatoes with olive oil, salt, pepper, and a little cumin or paprika.
I roast them for about 25–30 minutes until tender and golden, flipping halfway through.
While the potatoes roast, I prepare the vinaigrette by whisking together olive oil, vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
I assemble the salad with fresh spinach, sliced red onion, toasted nuts or seeds, dried fruit, and optional cheese.
I add the warm roasted sweet potatoes on top and drizzle with the vinaigrette just before serving.

Servings and timing

This recipe makes about 4 servings and takes approximately 35 minutes total (10 minutes prep, 25 minutes roasting).

Variations

I swap spinach for kale or arugula when I want something with a different bite.
I use blue cheese or parmesan instead of feta when I want a stronger flavor.
Sometimes I add cooked quinoa or chickpeas for extra protein and bulk.
For a spicy kick, I toss the sweet potatoes with chili powder or cayenne.

Storage/Reheating

I store the salad components separately if I plan to eat it later. The roasted sweet potatoes keep well in the fridge for up to 4 days. I reheat them slightly before adding to the salad to bring back that nice contrast. The dressing keeps in a sealed jar in the fridge for a week. I don’t recommend storing the fully dressed salad, as the spinach wilts quickly.

FAQs

Can I serve this salad cold?

Yes, but I like it best with the sweet potatoes warm—it brings more flavor and contrast to the greens.

What’s the best way to toast the nuts?

I toast them in a dry skillet over medium heat for a few minutes until fragrant, or roast them in the oven for about 5–7 minutes at 350°F (175°C).

Can I use frozen sweet potatoes?

Yes, I’ve used frozen sweet potato chunks when in a hurry. I roast them straight from frozen, just adding a few extra minutes to the cook time.

Is this salad good for meal prep?

Absolutely. I keep all components separate and assemble right before eating for the best texture and flavor.

What kind of dressing works best?

I like balsamic or apple cider vinaigrettes with a bit of sweetness to balance the earthy flavors of the sweet potatoes and spinach.

Conclusion

This Spinach Salad with Roasted Sweet Potatoes is one of those easy meals that’s packed with flavor, color, and texture. It’s healthy, flexible, and satisfying whether I serve it as a main dish or a side. Whenever I need something wholesome but delicious, this salad always hits the spot.