Roasted Sweet Potato Salad with Maple Dijon Dressing
This cozy salad combines tender roasted sweet potatoes with a tangy maple dressing for the perfect side dish.
recipesbynani.comThere is something so satisfying about the way roasted sweet potatoes become soft and caramel like in the oven. I love making this salad whenever I want something that feels a bit special but does not require a ton of extra work in the kitchen.
My favorite trick for this recipe is to roast the sweet potatoes until the edges are nice and brown. It adds such a lovely depth of flavor that pairs perfectly with the sweet maple dressing and the crunch of toasted pecans.
🧺 Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pecans, roughly chopped
- 4 cups fresh baby spinach or mixed greens
- 1/3 cup crumbled goat cheese or feta
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Toss the cubed sweet potatoes with olive oil, salt, and pepper on a large baking sheet.
- 3
Roast for 25 to 30 minutes until the potatoes are tender and golden, tossing them halfway through.
- 4
While the potatoes roast, place the pecans in a small dry skillet over medium heat and toast for about 3 minutes until fragrant. Set them aside.
- 5
Whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl to make the dressing.
- 6
Place the greens in a large serving bowl and top with the warm roasted sweet potatoes.
- 7
Drizzle the dressing over the salad and toss gently to coat.
- 8
Sprinkle the toasted pecans and crumbled cheese over the top before serving.
💡 Tips
You can serve this salad warm right after tossing it, or let it sit at room temperature for a bit. If you have leftovers, store the dressing separately so the greens stay crisp in the fridge for up to two days.
Made this recipe? Let us know how it went.
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