Enjoy a healthy twist with this Roasted Sweet Potato Salad recipe. Packed with flavor, it’s perfect for any meal or as a vibrant side dish.
Ingredients
Scale
2 large sweet potatoes, peeled and diced (about 4 cups)
3 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
Salt and pepper, to taste
4 cups mixed greens (like arugula, spinach, and kale)
½ cup feta cheese, crumbled (optional for that creamy zing)
½ cup walnuts or pecans, toasted and roughly chopped
¼ cup dried cranberries or raisins (for a pop of sweetness)
2 tablespoons balsamic vinegar (or your favorite dressing)
Instructions
Preheat your oven to 425°F (220°C). A hot oven is key to getting those deliciously crispy edges on the sweet potatoes.
In a large mixing bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cinnamon, salt, and pepper. Make sure the potatoes are nicely coated.
Spread the sweet potatoes out on a baking sheet in a single layer. Bake for about 25–30 minutes until they are fork-tender and caramelized, giving them a shake halfway through.
In a large serving bowl, add the mixed greens. They’ll bring a refreshing crunch to your salad!
When the sweet potatoes are done roasting, let them cool for a few minutes. Then, add them to the bowl with your greens, along with the feta, nuts, and cranberries. Toss gently to combine.
Drizzle with balsamic vinegar and gently toss again. Adjust seasoning if needed.
Notes
A delightful roasted sweet potato salad that combines sweet and savory flavors, perfect for autumn gatherings or cozy dinners. Easy to prepare, healthy, and versatile.
