Print

Roasted Sweet Potato Salad with Zesty Vinaigrette

Close-up of roasted, cubed sweet potato salad mixed with dried cranberries and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for roasted sweet potato salad featuring a bright, zesty vinaigrette, suitable for meal prep or holiday side dishes.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil (for dressing)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 shallot, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped pecans (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed 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. In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, Dijon mustard, maple syrup, and minced shallot.
  5. In a large bowl, combine the slightly cooled roasted sweet potatoes, chopped parsley, and optional pecans and cranberries.
  6. Pour the vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
  7. Serve warm or at room temperature. This salad is good for meal prepping.

Notes

  • For a low-carb option, omit the maple syrup and use a sugar-free sweetener or skip added sweetener entirely.
  • If you prefer a creamy texture, substitute the vinaigrette with 1/2 cup of plain Greek yogurt mixed with the dressing seasonings.
  • You can roast the sweet potatoes ahead of time to speed up assembly.

Nutrition

Find it online: https://flavorzine.com/sweet-potato-salad-roasted-zesty-vinaigrette/