Easy Sweet Potato Salad Recipe

This easy sweet potato salad is packed with roasted sweet potatoes, crisp greens, feta cheese, and a tangy maple Dijon dressing. It’s the perfect make-ahead side for BBQs, picnics, or meal prep; light, colorful, and full of flavor.

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Course: Lunch, Salad, Side Dish

Cuisine: American, Gluten-Free, Mediterranean, Vegetarian

Prep Time: 15

Cook Time: 30

Cooling & Assembly: 10

Total Time: 55

Servings: servings

Calories: 290kcal

Cost: $8

Equipment

1 Large baking sheet For roasting sweet potatoes
1 Sharp Chef’s Knife For chopping vegetables
1 Mixing bowl For tossing salad ingredients
1 Small jar with lid To shake and mix dressing
1 Measuring cups and spoons For accuracy
1 Silicone spatula For flipping roasted potatoes

Ingredients

3 large sweet potatoes peeled and cut into 1-inch cubes
2 tablespoon olive oil for roasting
1 teaspoon smoked paprika optional for flavor
0.5 teaspoon garlic powder optional
salt and pepper to taste
4 cups mixed greens kale, spinach, or arugula
1 cup cooked quinoa optional, adds protein
0.5 medium red onion thinly sliced
1 cup cherry tomatoes halved
0.5 cup feta cheese crumbled or vegan alternative
0.33 cup pecans or walnuts toasted
0.25 cup dried cranberries for sweetness
3 tablespoon olive oil for dressing
2 tablespoon apple cider vinegar dressing base
1 tablespoon maple syrup adds natural sweetness
1 tablespoon Dijon mustard adds tangy flavor
1 clove garlic minced
salt and pepper to taste for dressing

Instructions

Preheat oven to 425°F (220°C) and line baking sheet with parchment paper.
Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread in single layer and roast for 25–30 minutes, flipping halfway through.
Mix dressing ingredients in small jar and shake until smooth.
In large bowl, add greens, quinoa, and roasted sweet potatoes.
Add red onion, tomatoes, feta, nuts, and cranberries.
Drizzle dressing, toss gently, and serve warm or chilled.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition