![To make a delicious roasted sweet potato salad, gather these simple ingredients: - 2 medium sweet potatoes, peeled and cubed - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup fresh spinach leaves - ½ cup cherry tomatoes, halved - ¼ cup red onion, thinly sliced - ⅓ cup feta cheese, crumbled - ¼ cup pecans, roughly chopped - 2 tablespoons balsamic vinegar - 1 tablespoon honey If you want to change things up, here are some great swaps: - Use butternut squash instead of sweet potatoes for a different flavor. - Swap olive oil for avocado oil for a richer taste. - Try regular paprika if you don't have smoked paprika. - Use onion powder in place of garlic powder for a milder taste. - Replace feta cheese with goat cheese for a tangy twist. - If you prefer nuts, sunflower seeds or pumpkin seeds work well too. - Maple syrup can replace honey for a vegan option. Each serving of this salad is packed with nutrients. Here’s a quick look at the nutritional info per serving: - Calories: ~350 - Protein: ~8g - Fat: ~20g - Carbohydrates: ~40g - Fiber: ~6g - Sugar: ~6g This salad is not just tasty but also full of vitamins and minerals. Enjoy your meal knowing it’s good for you! For the full recipe, check the details above. Start by gathering your ingredients. You need sweet potatoes, spinach, cherry tomatoes, red onion, feta, pecans, olive oil, smoked paprika, garlic powder, balsamic vinegar, honey, salt, and pepper. This mix gives you a nice balance of flavors. First, preheat your oven to 400°F (200°C). This step is key for a good roast. While the oven heats, peel and cube your sweet potatoes. Aim for uniform pieces. This way, they cook evenly. In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Make sure all pieces get coated. This adds flavor as they roast. Next, arrange the sweet potatoes in a single layer on a lined baking sheet. Spacing helps them roast better. Roast for 25-30 minutes. Stir halfway through to ensure even cooking. They should be tender and slightly caramelized when done. Roasting is the best method for sweet potatoes. It brings out their natural sweetness. The high heat caramelizes the sugars, giving a nice texture. While the sweet potatoes roast, prepare your salad base. In a large bowl, mix fresh spinach, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped pecans. This provides crunch and color. For the dressing, whisk together balsamic vinegar and honey in a small bowl. This combination adds a sweet and tangy kick to the salad. Once the sweet potatoes finish roasting, let them cool for about five minutes. Then, add them to your salad mix. Drizzle the balsamic dressing over the salad and toss gently. This blends all the flavors together. Adjust seasoning with salt and pepper as needed. For a lovely presentation, serve the salad in a large bowl. Add extra pecans and feta on top for a pop of color. Your roasted sweet potato salad is now ready to enjoy! This dish is perfect as a side or a main. For the full recipe, check the section above. To save time, prep your ingredients first. Peel and cube the sweet potatoes early. You can also wash and dry the spinach ahead. Measure out spices and have everything ready. This way, you can work fast. Roasting sweet potatoes brings out their natural sweetness. Cut them into small cubes for even cooking. Toss them well with olive oil and spices. Spread them out on a baking sheet. Make sure they don’t touch. This helps them roast, not steam. Stir halfway through to ensure even browning. Add more flavor by using fresh herbs like parsley or cilantro. You can also mix in nuts, like walnuts or almonds, for crunch. For a zesty kick, try adding lime juice. If you love heat, a pinch of cayenne pepper works great. Feel free to swap feta for goat cheese if you prefer. Enjoy experimenting with your own flavor twists! For the full recipe, check out the details above. {{image_2}} You can change this salad with the seasons. In spring, add fresh peas and radishes for a crisp, bright touch. Summer calls for fresh corn and diced bell peppers. In autumn, try adding roasted Brussels sprouts or apples for a sweet twist. Winter? Toss in some roasted carrots or pomegranate seeds for color and flavor. Each season brings new tastes that keep this salad exciting! Dressings can change the whole vibe of the salad. Try a lemon-tahini dressing for a nutty flavor. A creamy avocado dressing adds richness. For a spicy kick, mix in sriracha with olive oil. You can also switch up the toppings. Add pumpkin seeds for crunch, or swap feta cheese for goat cheese. These small changes create a fresh experience each time you make this dish. This salad is easy to make vegan and gluten-free. Simply leave out the feta cheese or use a plant-based cheese instead. For a gluten-free version, just ensure your dressing is gluten-free. You can also add extra beans, like chickpeas, for protein. These options make the salad friendly for various diets while keeping it tasty and satisfying! For more ideas and a full recipe, check out the [Full Recipe]. To store leftover roasted sweet potato salad, place it in an airtight container. This keeps the salad fresh and prevents any odors from mixing. Make sure to let it cool down first. You can store it in the fridge for up to three days. If you plan to eat it later, try not to mix the dressing in until you are ready. This helps keep the salad crisp. You can reheat the roasted sweet potato salad if you want it warm. Place it in a microwave-safe dish. Heat it for about 1-2 minutes. Stir halfway through to ensure even warming. Be careful not to overheat it, as this can make the sweet potatoes mushy. If you prefer, you can also eat it cold straight from the fridge. The shelf life of roasted sweet potato salad is about three days in the fridge. For longer storage, you can freeze it, but it is best to avoid freezing the salad with dressing. To freeze, pack the salad in a freezer-safe bag or container. Remove as much air as possible. This helps prevent freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight and reheat as needed. Enjoy your delicious roasted sweet potato salad anytime! For the full recipe, check out the recipe section above. You can pair this salad with grilled chicken or fish. The sweet potatoes work well with meats. Try it with a light soup for a full meal. Also, serve it alongside crusty bread for a nice touch. This salad is great for picnics or potlucks. It is colorful and full of good taste. Yes, you can make this salad ahead. Roast the sweet potatoes and let them cool. Store them in the fridge until you are ready to mix. You can also prepare the salad base early. Just add the dressing when you’re ready to serve. This keeps the greens fresh and crisp. Look for sweet potatoes that feel firm and heavy. Avoid any with soft spots or blemishes. The skin should be smooth and free of cracks. Choose medium-sized ones for even cooking. If possible, pick organic sweet potatoes for better taste. You can find many kinds, but orange flesh is most common. Roasted sweet potato salad is simple and tasty. We covered the ingredients, cooking steps, and storage tips. You can boost flavor with quick tricks and try fun variations. If you plan ahead, meals can be easier. This salad is packed with nutrients and adaptable for your diet. Enjoy exploring your options, and make it your own. Trust me, this dish is sure to please!](https://cookingwells.com/wp-content/uploads/2025/07/40c7479e-8b08-4347-94f3-cda1785d5fdb-250x250.webp)
Roasted Sweet Potato Salad
Elevate your mealtime with this vibrant roasted sweet potato salad! Packed with flavors from smoked paprika, fresh veggies, and creamy feta, it’s a deliciously healthy dish perfect for any occasion. Easy to make in just 50 minutes, this salad combines roasted sweet potatoes with spinach, cherry tomatoes, and pecans for a nutritious boost. Click through to discover the full recipe and bring this colorful dish to your table today!