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Roasted Sweet Potato Salad

Roasted sweet potato salad combines tender, browned sweet potatoes with baby spinach, dried cranberries, toasted pecans, and crumbled goat cheese. A tangy balsamic-Dijon dressing ties together the warm, savory, and sweet flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 1.5 lb sweet potatoes peeled and cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
For the dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
For the salad
  • 5 oz baby spinach
  • 0.33 cup dried cranberries
  • 0.5 cup pecans toasted
  • 2 oz goat cheese crumbled

Equipment

  • 1 large rimmed baking sheet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes with the avocado oil, kosher salt, and black pepper.
  4. Spread the sweet potatoes in a single layer on the baking sheet.
  5. Roast for 25 to 30 minutes, turning the potatoes halfway through, until tender and browned in spots.
Make the dressing
  1. Whisk the olive oil, balsamic vinegar, Dijon mustard, and maple syrup in a small bowl until combined.
Assemble the salad
  1. Let the sweet potatoes cool for 5 minutes.
  2. Combine the sweet potatoes with the spinach, dried cranberries, pecans, and goat cheese in a large serving bowl.
  3. Drizzle the dressing over the salad.
  4. Toss gently to coat.

Notes

For the best texture, add the dressing just before serving. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free variation, swap the goat cheese for dairy-free cheese.