Print

Sweet Potato Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet Potato Salad is a vibrant, nutritious mix of roasted sweet potatoes, crisp apples, toasted seeds and nuts, creamy feta, and a tangy maple-lime dressing. Naturally gluten-free and vegetarian, it’s perfect as a side or a light main.

Ingredients

  • 1 lb sweet potatoes (about 2 medium), peeled and diced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ cup extra virgin olive oil
  • 2 tablespoons maple syrup (or honey)
  • 2 tablespoons freshly squeezed lime juice
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced sweet potatoes with olive oil and salt. Spread in one layer on the sheet and roast for 15–20 minutes until tender and lightly golden. Let cool slightly.
  2. In a small bowl or mason jar, whisk together extra virgin olive oil, maple syrup (or honey), and lime juice until smooth.
  3. In a large salad bowl, combine baby spinach, chopped green and red apples, toasted pecans, pumpkin seeds, dried cranberries, feta cheese, and roasted sweet potatoes.
  4. Pour dressing over the salad and gently toss until everything is evenly coated.
  5. Serve immediately, or buy time by preparing components ahead and assembling just before serving.

Notes

  • Swap spinach for arugula or kale for more bite.
  • Add roasted chickpeas or quinoa to make the salad more filling.
  • Go dairy-free by omitting feta or using a plant‑based alternative.
  • Use goat cheese instead of feta for a different tang.
  • Roast nuts and seeds just until fragrant; watch carefully so they don’t burn.
  • If prepping ahead, store roasted sweet potatoes and dressing separately until ready to toss.

Nutrition

Find it online: https://recipesbyliza.com/sweet-potato-salad/