This Roasted Sweet Potato Salad is a colorful and tasty dish that’s packed with sweet, tender potatoes and fresh veggies. Perfect for any meal, it adds a pop of flavor to your plate!
It’s a fun way to enjoy healthy food—plus, who can resist those warm sweet potatoes? I love adding a sprinkle of nuts for crunch. Trust me, it’s hard to stop at just one serving!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the salad! Look for firm, smooth ones. If you want to mix it up, you could use butternut squash or regular potatoes for a different flavor.
Kale: I love using curly kale for its texture, but you can swap it for spinach or arugula for a milder taste. Just remember, if you use spinach, it won’t need to be massaged like kale does!
Dried Cranberries: These add a nice sweetness. If you’re not a fan, raisins or chopped apples work well as substitutes. You might want to try dried cherries for a tart punch!
Nuts: I like almonds or pecans for their crunch. Feel free to replace them with walnuts or sunflower seeds for a nut-free option—for added texture and protein!
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes may seem simple, but a little technique goes a long way for the best flavor. Here’s how I do it:
- Start by preheating your oven well so the sweet potatoes roast evenly.
- Cut the sweet potatoes into equal cubes to ensure they cook uniformly.
- Coat them in olive oil, salt, and pepper—this season will enhance their natural sweetness.
- Spread them on a baking sheet in a single layer. Overcrowding can lead to steaming instead of roasting!
- Turn them halfway through the cooking time for an even caramelization, about 25-30 minutes total.
Once they’re fork-tender and have golden edges, you’re ready to mix them into your salad!
Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
- 4 cups curly kale, washed and torn into bite-sized pieces
- 1/2 cup dried cranberries
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup chopped almonds or pecans (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This delightful salad takes about 15 minutes for prep and around 30 minutes for roasting, totaling about 45 minutes to have it ready to serve. Some extra chilling time is great if you prefer it cold, but it’s delicious warm too!
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
Begin by preheating your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, a good pinch of salt, and pepper. Spread them out in a single layer on a baking sheet to ensure they roast evenly. This will help them become tender and nice and caramelized!
2. Bake Until Perfect:
Roast the sweet potatoes in the oven for about 25-30 minutes. Remember to stir them halfway through for even cooking! They should be tender and slightly crispy. When they’re ready, remove them from the oven and let them cool for a bit.
3. Making the Dressing:
While the sweet potatoes are baking, whisk together the dressing. In a small bowl, combine 3 tablespoons of olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, minced garlic, and season with salt and pepper. Mix until well combined and set aside.
4. Combining the Ingredients:
In a large mixing bowl, combine the torn kale, dried cranberries, finely chopped red onion, fresh parsley, and nuts if you’re using them. This adds a delicious crunch!
5. Bringing It All Together:
Once the sweet potatoes have cooled slightly, add them to the mixed greens and veggies. Pour the dressing over everything and toss gently until everything is well coated in that tasty dressing.
6. Serve or Chill:
You can serve the salad immediately while the sweet potatoes are warm, or if you prefer, refrigerate it for about 30 minutes to let all those wonderful flavors meld together. Enjoy your colorful and nutritious salad!
Can I Use Other Types of Potatoes in This Salad?
Absolutely! While sweet potatoes are the star here, you can substitute them with butternut squash or even regular potatoes. Just keep in mind that cooking times might vary slightly.
How Can I Make This Salad Vegan?
This salad is already mostly vegan, but if you want to ensure it’s completely plant-based, use maple syrup instead of honey in the dressing and skip the optional nuts if they aren’t vegan-friendly.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Just give it a good toss before serving again, adding a splash of olive oil or vinegar to refresh the flavors if needed.
Can I Add More Protein to This Salad?
Definitely! You can mix in some grilled chicken, chickpeas, or quinoa to make it heartier. Tofu or edamame also make for great vegetarian-friendly protein options!