This Roasted Sweet Potato Salad is a colorful mix of sweet potatoes, fresh greens, and crunchy nuts. It’s warm, tasty, and perfect for any meal!
Plus, who doesn’t love the combo of sweet and crunchy? I always add a bit of dressing to make it even better. It’s a dish my whole family enjoys together! 😊
I love how easy it is to throw this salad together. Roast the sweet potatoes, toss everything in a bowl, and enjoy a healthy, delicious dish in no time!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this salad! Sweet potatoes bring a natural sweetness and creaminess when roasted. If you can’t find sweet potatoes, you could use butternut squash for a similar taste and texture.
Olive Oil: This oil adds richness. If you prefer, avocado oil can be a great alternative because of its high smoke point and neutral flavor.
Ground Cumin: Cumin gives a warm, earthy flavor. If you’re out of cumin, try using smoked paprika for a different but tasty profile.
Walnuts: They add crunch and nuttiness. If you have nut allergies, sunflower seeds or toasted pumpkin seeds can provide that pleasant crunch.
Dried Cranberries: These add a sweet-tart flavor. You can swap them for raisins or chopped apricots, depending on what you have on hand.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes until they’re perfectly tender and caramelized is key to this salad. Here’s how to do it right:
- Preheat your oven first! A hot oven (425°F) ensures crispy edges.
- Cut the sweet potatoes into even 1-inch cubes. This helps them cook evenly.
- Toss them well in oil, cumin, salt, and pepper for great flavor distribution.
- Spread them out in a single layer on your baking sheet. Crowding can lead to steaming instead of roasting.
- Turn them halfway through cooking to promote even browning.
With these tips, your sweet potatoes will be delicious and golden, making your salad amazing!
Roasted Sweet Potato Salad
Ingredients You’ll Need:
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons pumpkin seeds
- 1/4 cup dried cranberries
- 1 green onion, sliced (optional)
- 1 tablespoon fresh rosemary or thyme leaves, chopped (for garnish)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prepare and another 25-30 minutes to roast the sweet potatoes, making it a quick dish ready in about 40 minutes! Perfect for a filling lunch or a side dish at dinner.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a mixing bowl, toss the sweet potato cubes with olive oil, ground cumin, salt, and pepper until they are all nicely coated. This will ensure lots of flavor in every bite!
2. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. This helps them roast evenly. Now, pop them into the oven and roast for 25-30 minutes. Be sure to turn them halfway through to get a nice caramelization on all sides!
3. Make the Dressing:
While the sweet potatoes are roasting, prepare your dressing! In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), minced garlic, and a pinch of salt and pepper. This dressing is going to tie all the flavors together beautifully!
4. Combine Ingredients:
Once the sweet potatoes are roasted and tender, transfer them to a large mixing bowl. Add in the chopped parsley, walnuts, pumpkin seeds, dried cranberries, and green onion (if you like that extra crunch and flavor).
5. Toss and Serve:
Pour the dressing over the salad and gently toss everything together until well mixed. Taste a bit to see if it needs more salt or pepper! Finally, garnish with fresh rosemary or thyme leaves on top.
6. Enjoy!
Serve your roasted sweet potato salad warm or at room temperature. It’s perfect for a light meal or as a lovely side dish. Enjoy every flavorful bite!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are the star of this salad, you can use regular potatoes or even butternut squash for a different flavor profile. Just keep in mind that cooking times may vary slightly.
How Can I Store Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, making it even more delicious the next day!
Can I Make This Salad Vegan?
Yes, this salad is naturally vegan when you use maple syrup instead of honey for the dressing. Enjoy your plant-based, tasty twist!
What Can I Use Instead of Walnuts?
If you’re looking for a nut-free option, sunflower seeds or toasted pumpkin seeds work wonderfully! They’ll still provide that satisfying crunch without the nuts.
