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Roasted Sweet Potato Salad with Maple-Dijon Vinaigrette

A close-up of a serving of vibrant sweet potato salad mixed with dried cranberries and pecans on a white plate.
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A simple recipe for roasted sweet potato salad featuring a zesty maple-Dijon dressing, perfect for potlucks or as a healthy side dish.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 cups mixed greens (optional)
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20 to 25 minutes, turning halfway, until the potatoes are tender and slightly caramelized. Let them cool slightly.
  4. While the potatoes roast, prepare the vinaigrette. Whisk together the 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
  5. In a large bowl, combine the cooled roasted sweet potatoes, dried cranberries, and chopped pecans. If using, add the mixed greens.
  6. Pour the vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
  7. Serve immediately or chill for later.

Notes

  • For a make-ahead option, roast the potatoes and prepare the dressing separately. Store them in the refrigerator for up to 3 days. Combine just before serving.
  • Add crumbled goat cheese or black beans for extra flavor and protein.
  • If you prefer a creamier texture, substitute 2 tablespoons of the olive oil in the dressing with 2 tablespoons of plain Greek yogurt.

Nutrition

Find it online: https://epicureempire.com/sweet-potato-salad-recipe-roasted-vinaigrette/