Go Back
–+ servings
tossing Roasted sweet potatoes with maple lemon dressing
Print

Sweet Potato Salad

Roasted sweet potatoes, spinach, apple, feta, and pecans tossed in a maple-lemon dressing — a cozy sweet potato salad for any season! #sweetpotato #sweetpotatosalad
Course Salad
Cuisine American
Keyword green salad recipes, sweet potato recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 - 8 servings
Calories 487kcal
Author Kathleen

Ingredients

Salad

  • 2 large sweet potatoes peeled and cut into ½-inch cubes
  • 1/4 cup olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon pure maple syrup
  • salt and pepper to taste
  • 3 cups baby spinach
  • 1 sweet apple cored and thinly sliced
  • 1 small red onion peeled and thinly sliced
  • 6 ounces feta cheese crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans toasted

Dressing

  • 1 tablespoon wholegrain mustard
  • 1 teaspoon Dijon mustard
  • 1/4 cup pure maple syrup
  • 1/8 cup freshly squeezed lemon juice
  • zest of 1 lemon
  • 1/2 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste
US Customary - Metric

Instructions

Roast the Sweet Potatoes:

  • Preheat your oven to 425°F (218ºC). Line a baking sheet with parchment paper and place it in the oven while it preheats.
  • In a large bowl, toss the cubed sweet potatoes with olive oil (1/4 cup), curry powder (1/2 teaspoon), cumin (1/2 teaspoon), maple syrup (1 tablespoon), salt, and pepper until evenly coated.
  • Carefully spread the potatoes onto the hot baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until golden brown and tender. Set aside to cool slightly.

Make the Dressing:

  • In a small bowl or jar, whisk together the wholegrain mustard (1 tablespoon), Dijon mustard (1 teaspoon), maple syrup (1/4 cup), lemon juice (1/8 cup), lemon zest, apple cider vinegar (1/2 tablespoon), olive oil (1/4 cup), salt, and pepper until smooth and emulsified.

Assemble the Salad:

  • In a large salad bowl, combine the spinach (3 cups), apple slices, red onion, feta (6 ounces), cranberries (1/2 cup), and toasted pecans (1/2 cup). Add the roasted sweet potatoes and toss gently to mix.

Dress and Serve:

  • Drizzle the dressing over the salad just before serving, or serve it on the side so everyone can add their preferred amount.

Notes

  1. Pickled Onion Upgrade: Want to mellow the onion’s sharp bite? Soak slices in vinegar, sugar, and salt for 10 minutes before adding them to the salad.
  2. Add Herbs for Freshness: Fresh basil, mint, or parsley are lovely for a bright, garden-fresh twist.
  3. Optional Crunch: Toss in thinly sliced celery or radish for extra crunch and color.
  4. Serving Tip: This salad is wonderful slightly warm (so the feta softens) or fully chilled for a refreshing summer version.
  5. Flavor Variations: For a subtle twist, try roasted butternut squash in place of sweet potatoes, or swap feta for goat cheese.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 48g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 25mg | Sodium: 438mg | Potassium: 610mg | Fiber: 6g | Sugar: 24g | Vitamin A: 17617IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 2mg