Fresh Sweet Potato Salad
A vibrant, wholesome salad made with roasted sweet potatoes, crunchy apples, fresh greens, toasted nuts, and a zingy honey-lemon dressing. It’s Mediterranean-friendly, naturally sweet, nutrient-rich, and perfect for lunches, dinners, meal prep, or festive gatherings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the roasted sweet potatoes:
2 medium sweet potatoes, peeled and cubed (1–1.5 inch pieces)
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried thyme or rosemary
Salad mix:
2 cups baby spinach or mixed greens
½ cup cooked quinoa (optional, for more filling)
1 medium apple, chopped (Honeycrisp or Fuji recommended)
¼ cup red onion, thinly sliced
¼ cup dried cranberries
¼ cup crumbled feta cheese
3 tbsp toasted almonds or pecans
Honey-Lemon Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1½ tbsp honey
½ tsp Dijon mustard
¼ tsp salt
⅛ tsp black pepper
Instructions
1. Roast the sweet potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, salt, pepper, garlic powder, and thyme/rosemary.
Spread on a baking tray and roast 25 minutes, flipping halfway, until golden and tender.
Let cool slightly.
2. Prepare the dressing
In a small jar or bowl, whisk: olive oil, lemon juice, ACV, honey, mustard, salt, and pepper.
Shake well until emulsified.
3. Assemble the salad
In a large bowl, add: spinach, apple chunks, red onion, cranberries, nuts, and quinoa (if using).
Add roasted sweet potatoes.
Drizzle dressing and toss gently.
Top with crumbled feta.
Notes
You can serve the salad warm or cold — both taste amazing.
Add quinoa for a more filling, protein-balanced meal.
If serving later, keep dressing separate to maintain freshness.
Apples can be swapped with pears.
Tips
Toast nuts in a dry pan for 2–3 minutes for maximum flavor.
Add 1–2 tbsp pomegranate seeds for a festive touch.
Mix sweet potatoes with 1 tsp balsamic for deeper caramelization.
Frequently Asked Questions
Q: Can I make this ahead?
Yes. Roast sweet potatoes + make dressing ahead. Assemble right before serving.
Q: Can I make it dairy-free?
Yes, simply skip the feta or use vegan feta.
Q: Does it stay fresh for meal prep?
It lasts 3 days in the fridge without the dressing.
Nutritional Information
Calories: 310
Protein: 5g
Carbs: 42g
Fat: 14g
Fiber: 6g