Sweet Potato Salad

This Sweet Potato Salad is one of my favorite ways to combine warmth, color, and freshness in a single bowl. Roasted sweet potatoes meet crisp apples, toasted seeds, creamy feta, and a zingy maple-lime dressing. It’s vibrant, satisfying, and nourishing—perfect as a wholesome side dish or a light main course.

Why You’ll Love This Recipe

I love how this salad brings together sweet, salty, and tangy flavors with soft, crunchy, and creamy textures. It’s packed with nutrients and naturally gluten-free and meatless, which makes it a crowd-pleaser for nearly any table. Whether I’m making it for a quick lunch, a potluck, or a holiday feast like Thanksgiving, this salad always stands out. Bonus? It holds up surprisingly well and looks as good as it tastes.

Ingredients

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

Roasted Sweet Potatoes

• 1 lb sweet potatoes (about 2 medium), peeled and diced

• 2 tablespoons olive oil

• ½ teaspoon salt

Maple-Lime Dressing

• ¼ cup extra virgin olive oil

• 2 tablespoons maple syrup (or honey)

• 2 tablespoons freshly squeezed lime juice

Salad

• 6 oz baby spinach

• 1 small green apple, chopped

• 1 small red apple, chopped

• ⅓ cup pecans, toasted (some chopped)

• ½ cup pumpkin seeds, toasted

• ½ cup dried cranberries

• ½ cup feta cheese

Directions

1. Roast the Sweet Potatoes

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the diced sweet potatoes with olive oil and salt, then spread them in a single layer on the baking sheet.
I roast them for 15–20 minutes, or until tender and lightly golden. If I’m using a convection oven, they’re usually ready in about 10–15 minutes. I let them cool slightly before adding them to the salad.

2. Make the Dressing

In a mason jar or small bowl, I combine olive oil, maple syrup (or honey), and lime juice. I whisk it with a fork until it’s fully emulsified and smooth.

3. Assemble the Salad

In a large salad bowl, I add the baby spinach, chopped apples, toasted pecans, pumpkin seeds, dried cranberries, feta cheese, and roasted sweet potatoes.
I pour the dressing over the top and gently toss everything together until coated.
I serve it in individual bowls or leave it in the large bowl for sharing.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prep and another 15–20 minutes to cook the sweet potatoes, so it’s ready in 30–35 minutes total.

Variations

Sometimes I swap spinach for arugula or kale if I want a bit more bite. I’ve added cooked quinoa for a more filling version or tossed in roasted chickpeas for extra protein and crunch. Goat cheese works well instead of feta, and I’ve also used walnuts in place of pecans. For a fall twist, I’ll sprinkle in some cinnamon or nutmeg over the roasted sweet potatoes.

storage/reheating

If I’m prepping ahead, I keep the roasted sweet potatoes, dressing, and salad components separate and combine them just before serving. The assembled salad is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. I avoid reheating it—this one is meant to be enjoyed chilled or at room temperature.

FAQs

Can I serve this warm?

Yes, I sometimes serve the sweet potatoes warm over the salad—it slightly wilts the spinach and melts the feta a bit, which is delicious.

What apples work best?

I like using one tart (green) and one sweet (red) apple for a flavor contrast. Granny Smith and Honeycrisp are my go-to combination.

Can I make this ahead of time?

Absolutely. I roast the sweet potatoes and make the dressing in advance. I store everything separately and assemble just before serving.

Is there a dairy-free option?

Yes. I skip the feta or use a dairy-free alternative. The salad still has tons of flavor from the dressing, fruit, and nuts.

What’s the best way to toast the nuts and seeds?

I toast them in a dry skillet over medium heat for a few minutes until fragrant. I stir frequently and watch closely—they can burn quickly.

Conclusion

Sweet Potato Salad is one of those recipes that always makes me feel good. It’s colorful, flavorful, and packed with ingredients I can feel great about eating. Whether I’m enjoying it as a light lunch or serving it up during the holidays, this salad never fails to brighten up the table—and my plate.

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