Name: Goat Cheese and Sweet Potato Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil (for roasting); Salt and black pepper to taste; 5 oz mixed salad greens (arugula, spinach, baby kale, etc.); 1/3 cup crumbled goat cheese; 1/4 red onion, thinly sliced; 1/4 cup toasted pecans or walnuts; 1/4 cup dried cranberries or pomegranate seeds; For the dressing:; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar or lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and pepper to taste

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This goat cheese and sweet potato salad is a warm, comforting, and colorful dish that brings together sweet, creamy, and savory elements in every bite. Roasted sweet potatoes, tangy goat cheese, and crisp greens come together with a zesty dressing to create a salad that’s just as satisfying as it is nutritious.

Why You’ll Love This Recipe

I love how this salad manages to be hearty yet fresh at the same time. The roasted sweet potatoes add natural sweetness and a satisfying texture, while the goat cheese gives a rich, tangy contrast. It’s perfect as a standalone meal or a vibrant side dish, and I can enjoy it warm or cold. Plus, it’s easy to customize based on what I have on hand. Goat Cheese and Sweet Potato Salad

Ingredients

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

Sweet potatoes (peeled and cubed)
Olive oil
Salt
Black pepper
Mixed salad greens (such as arugula, spinach, or baby kale)
Goat cheese (crumbled)
Red onion (thinly sliced)
Pecans or walnuts (toasted)
Dried cranberries or pomegranate seeds (for sweetness)

For the dressing:

Olive oil
Balsamic vinegar or lemon juice
Dijon mustard
Honey or maple syrup
Salt and pepper

Directions

I preheat the oven to 400°F (200°C) and toss the cubed sweet potatoes with olive oil, salt, and pepper. I spread them out on a baking sheet and roast them for about 25–30 minutes until they’re tender and slightly caramelized.
While the potatoes roast, I prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper until smooth.
In a large bowl, I combine the salad greens, thinly sliced red onions, toasted nuts, and dried cranberries.
Once the sweet potatoes are ready and slightly cooled, I add them to the salad bowl and gently toss everything with the dressing.
I finish by scattering crumbled goat cheese over the top and giving it one last light toss before serving.

Servings and timing

This recipe serves about 4 people as a side dish or 2 as a main course. It takes roughly 35 minutes from start to finish, including roasting time.

Variations

I like to swap the nuts for pumpkin seeds if I want a nut-free version, or use feta cheese instead of goat cheese for a sharper flavor. Sometimes I add cooked quinoa or farro to bulk it up and turn it into a more filling grain salad. Roasted beets, apples, or avocado also make delicious additions, depending on what’s in season.

Storage/Reheating

I store any leftover salad in an airtight container in the fridge for up to 2 days. If I know I’ll have leftovers, I keep the dressing and goat cheese separate until I’m ready to serve. The sweet potatoes can be reheated gently in the microwave or eaten cold—they’re tasty either way. Goat Cheese and Sweet Potato Salad

FAQs

Can I serve this salad warm?

Yes, I often serve it warm, especially in colder months. I just let the roasted sweet potatoes cool slightly before tossing everything together so the greens don’t wilt too much.

What kind of goat cheese should I use?

I like using soft, creamy goat cheese for this salad because it melts slightly into the warm ingredients, adding richness. A log-style goat cheese works best for crumbling.

Can I make this ahead of time?

Yes, I roast the sweet potatoes and prepare the dressing ahead, then assemble everything just before serving to keep the textures fresh.

How do I toast the nuts?

I place the nuts in a dry skillet over medium heat and stir them frequently for a few minutes until they’re golden and fragrant. It really boosts their flavor.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check any packaged items like mustard or dried fruits to make sure there are no added gluten-containing ingredients.

Conclusion

This goat cheese and sweet potato salad is one of my go-to recipes when I want something flavorful, balanced, and beautiful on the plate. I love the mix of warm and cool elements, the contrast of creamy and crunchy textures, and the bright pop of flavor from the dressing. It’s a salad that feels like a full meal—and always leaves me satisfied.