This easy roasted sweet potato salad is vibrant and full of flavor. Sweet potatoes are roasted to perfection, bringing out their natural sweetness, and they’re mixed with crunchy veggies.
It’s so colorful that it almost looks like a work of art on your plate! I love adding a simple dressing to tie everything together. Perfect as a side or a light meal!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad. You can use regular potatoes if sweet potatoes aren’t available, but keep in mind the flavor will change. I prefer using orange-fleshed sweet potatoes for their sweetness and creamy texture.
Olive Oil: A must for roasting your sweet potatoes and making the dressing. If you’re looking for a different flavor, avocado oil works well too. My personal touch is using extra virgin olive oil for that rich taste.
Red Bell Pepper: This adds crunch and sweetness. Feel free to swap it with other veggies like cucumbers or carrots for a twist. I occasionally use roasted bell peppers for extra flavor.
Feta Cheese: Optional, but it adds a nice tang! If you’re dairy-free, omit it or substitute with vegan feta or nutritional yeast for a cheesy flavor.
What’s the Best Way to Roast Sweet Potatoes?
Roasting sweet potatoes can bring out their natural sweetness and create a lovely texture. Here’s how to do it perfectly:
- Start with evenly sized 1-inch cubes to ensure they cook uniformly.
- Don’t overcrowd the baking sheet; it helps them roast rather than steam.
- Roast at 425°F (220°C); it’s high enough to caramelize the sugars and get a nice golden color.
- Turn the sweet potatoes halfway through roasting for even browning.
- Let them cool slightly before adding to your salad to avoid wilting other ingredients.
How to Make Easy Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh parsley or cilantro
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pumpkin seeds or walnuts (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious roasted sweet potato salad will take about 10 minutes to prepare and around 30 minutes to cook, for a total of about 40 minutes. Most of the time is just roasting, so you can use that time to chop other vegetables or set the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This is the perfect temperature for roasting sweet potatoes to get them nice and tender while caramelizing their natural sugars.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, and season with salt and pepper. Make sure all the sweet potatoes are coated evenly.
3. Roast the Sweet Potatoes:
Spread the sweet potato cubes out on a baking sheet in a single layer. This helps them roast nicely. Place them in your preheated oven and roast for about 25-30 minutes, turning them halfway through. They should be tender and slightly caramelized when done. Once they’re out of the oven, let them cool slightly.
4. Combine the Salad Ingredients:
In a large salad bowl, mix together the roasted sweet potatoes, diced red bell pepper, sliced red onion, halved cherry tomatoes, and chopped parsley or cilantro. This colorful mixture looks so inviting!
5. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Taste the dressing and adjust it to your liking.
6. Dress the Salad:
Pour the dressing over your salad and toss everything together gently to ensure all the ingredients get coated well.
7. Add the Finishing Touches:
If you’re using feta cheese and toasted pumpkin seeds or walnuts, sprinkle them over the top of the salad for added flavor and texture.
8. Serve and Enjoy:
Your roasted sweet potato salad can be served warm or at room temperature. It’s perfect as a side dish or a light meal on its own. Enjoy your delicious creation!
FAQ for Easy Roasted Sweet Potato Salad
Can I Use Other Vegetables in This Salad?
Absolutely! Feel free to swap in veggies like zucchini, kale, or even cooked quinoa for added protein. Just make sure to adjust the cooking time if you’re adding anything that requires roasting!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To maintain the freshness, consider keeping the dressing separate until ready to eat, and you can reheat the sweet potatoes slightly or enjoy the salad cold!
Can I Make This Salad Ahead of Time?
Yes! You can roast the sweet potatoes and prepare the dressing a day in advance. Just combine everything together on the day you plan to serve for the best taste and freshness.
What Can I Substitute for Feta Cheese?
If you’re looking for a different flavor or a dairy-free option, try crumbled goat cheese, nutritional yeast, or omit cheese entirely for a lighter version. The salad will still taste delicious!