Roasted Sweet Potato Salad

It’s my mission in life to get everybody to like sweet potatoes in applications other than candied.  Well, one of my missions anyway, and I’m sure I’ve mentioned it before.  I’m confident this delicious Roasted Sweet Potato Salad will win converts.

While Roasted Sweet Potato Salad is easy enough for any fall or winter day, it’s also welcome on the holiday table.  It makes a great potluck offering, since it travels beautifully and tastes best at room temperature.  (I love when that happens.)

Sweet potatoes are considered a superfood, as are cranberries and pecans.  The quick vinaigrette has apple cider vinegar–which I hear cures anything and everything. And then there’s orange in case you’re low on vitamin C. Imagine how healthy you’re going to be!  I certainly think you’ll be at least healthy enough for an extra serving of dessert.

The cubed sweet potatoes are roasted, and if you’ve not roasted sweet potatoes, you’re in for a treat.  They get browned and caramelized here and there thanks to the natural sugars, and flavor is intensified in a great way.  Quickly toasting the pecans wakes up their flavor, and dried cranberries add a pleasant tang.  The slightly spicy and citrusy vinaigrette is perfect on Roasted Sweet Potato Salad, but don’t stop there.  You’ll likely want to use it on all sorts of things throughout the year.

So give it a try!  Feel free to make it ahead; it lasts for days in the refrigerator.  I think it may be even better on day two.  You can always let it sit out for a bit before serving.

Are you liking the idea of cool weather salads?  Check out our Apple Cranberry Salad, too.

Print Recipe

Roasted Sweet Potato Salad

You'll field requests on repeat for this beautiful fall salad!

Ingredients

Dressing

• ½ cup olive oil
• ¼ cup apple cider vinegar
• juice and zest of one orange
• 1 t. Dijon mustard
• 1 t. Worcestershire sauce, or to taste
• ½ t. powdered ginger
• a dash of cayenne pepper
• a pinch each salt and pepper, or to taste

Salad

• 3 medium sweet potatoes
• olive oil
• salt and pepper
• ½ cup pecan pieces, lightly toasted
• ½ cup dried cranberries
• 2 scallions, thinly sliced
• ½ cup crumbled feta

Instructions

• Preheat the oven to 425°. Mix together the dressing ingredients and set aside to allow flavors to meld.
• Cover a sheet pan with foil or parchment. Peel the sweet potatoes and cut into ½ inch to 1 inch cubes. Pile the potato cubes on the pan. Drizzle with olive oil, and sprinkle with salt and pepper. Toss until all pieces are coated and spread out in a single layer with a bit of space between them. Roast for 25 minutes or until a little firm on the outside and tender inside when pierced with a fork. You may see a little char on the edges and that's fine.
• While the sweet potatoes roast, add the pecans to a dry skillet and warm over medium heat just until fragrant. Remove from the heat.
• When the potatoes are done, allow them to cool on the sheet pan for 15 minutes.
• Add the sweet potatoes, pecans, cranberries, and scallions to a large bowl. Toss gently until all ingredients are evenly distributed. Sprinkle the feta in and give another light toss. Add the dressing and toss gently again. Chill or enjoy at room temperature.