Description
Looking for a vibrant and wholesome dish that ticks all the boxes? This Roasted Sweet Potato Salad is the perfect blend of sweet, savory, tangy, and crunchy—all in one bowl. Ideal for a quick lunch, healthy dinner, or even a show-stealing side at your next gathering. Featuring roasted sweet potatoes, kale, cranberries, goat cheese, and a maple mustard vinaigrette, this easy recipe brings big flavor and satisfying texture. Great for meal prep, holiday spreads, or when you just want a nourishing, colorful salad. A must-save for your go-to healthy food ideas and dinner ideas!
Ingredients
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped kale or mixed greens
1/3 cup dried cranberries
1/3 cup toasted pumpkin seeds (pepitas)
1/4 cup chopped red onion
1/2 cup goat cheese or feta, crumbled
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and tender.
2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper to make the dressing. Adjust seasoning to taste.
3. In a large salad bowl, add chopped kale, red onion, cranberries, and pumpkin seeds. Pour in half the dressing and lightly massage it into the greens.
4. Add the roasted sweet potatoes once they’ve slightly cooled. Gently toss everything together.
5. Sprinkle crumbled goat cheese over the top and drizzle remaining dressing just before serving. Serve warm, at room temperature, or chilled.
Notes
Massage the kale with dressing for 1–2 minutes to soften and reduce bitterness.
You can make the dressing up to 5 days in advance—store in a sealed jar in the fridge.
To make it vegan, skip the cheese or use a plant-based version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 10g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 12mg