This Roasted Sweet Potato Salad Recipe is a healthy side dish that is so easy to make. Throw in some quinoa, kale or black beans to make this a complete meal. This healthy dish is vegan and naturally gluten free.
(This post was originally published in 2017; Updated in 2019.)
Skye gets up at 6:30 am seven days a week.
For many of you, I know that sounds like a terrible thing.
Surprisingly, I love it.
First of all, I get up so early. Very rarely is she waking me up when she gets up, because I am typically awake by 4:00 am.
By the time 6:30 am rolls around, I’ve usually had some crazy veggie filled breakfast (like today’s Roasted Sweet Potato Salad Recipe), and am ready for snuggles and play time.
Also, I am grateful for how her sleep has progressed.
Although she was sleeping the night for a long while, sometime last fall she started getting up again. At first it was once, then it turned into a two or three times a night thing.
Then she somehow ended up going to sleep in her bed but getting up around 1:30 am and pretty much keeping us up for the rest of the night. (What four-year-old still gets up at night?!)
It wasn’t that she wasn’t sleeping after this, but that she was a restless sleeper and made it impossible to get any quality of sleep with her.
Finally, 1:30 am became 6:30 am and she was getting up for the day. So for now, it seems like our sleep troubles are over.
(It is funny to think that she may, in fact, be just like her mom – an “early to bed early to rise” person.)
I love knowing that my natural rhythm makes it easy for me to take care of her right now, while hubby, who stays up much later than I do, can sleep in a bit on the weekends.
Also, the time with her when most often the rest of the house is asleep, is priceless. Now that she is almost 5, she is quite the conversationalist, and it is so fun finally finding out what is going on in that little brain.
It seems like our biggest struggle in the morning is convincing her that we should wait until it is light to go outside. Some days we end up on the back porch where the only thing keeping it from being pitch black is the floodlight.
Because just like her Mom, she would prefer to be outside than inside.
Unfortunately, she hasn’t yet developed my love for vegetables, but there is still time.
Sweet Potato Salad To The Rescue!
Every now and then we make some progress, and this Sweet Potato Salad is one that has helped.
This healthy sweet potato salad recipe is one that I’ve made countless times and it never gets old. It is fun to see the kids start to join in with my enthusiasm for it.
It holds up well in the fridge, so it is perfect for meal prep. I try to make at least one salad that holds up well like this one ever weekend. Because much as I love cooking, I am always tempted to reach for something unhealthy if I’m not prepared.
How to Make Roasted Sweet Potato Salad
1. First preheat your oven to 375 degrees and line a baking sheet with parchment paper.
2. Cube your sweet potatoes and place them in a bowl.
3. Toss with olive oil, salt, and pepper.
4. Transfer sweet potatoes to the prepared baking sheet, and post for 28 to 35 minutes, until tender. Allow to cool slightly in the pan and transfer to a bowl.
5. While the sweet potatoes are roasting make the dressing by combining the olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and chipotle chili powder in a blender. Process until smooth. (You can also whisk together in a bow.)
6. Add the scallions and red pepper to the bowl with the sweet potatoes.
7. Toss with the dressing. Top with pine nuts and serve warm or at room temperature.
Variations for Sweet Potato Salad
- Use sherry vinegar in place of the apple cider vinegar. Add 1 tablespoon organic white miso. (If you make it this way, I recommend not adding the salt and then tasting and adjusting the seasonings to your taste. Miso adds a lot of salt on its own.)
- Add 1 bunch of kale massaged with 1 tablespoon of lime juice. Top with 2 tablespoons of pepitas.
- Add 1 1/2 cups cooked quinoa or 1 1/2 cups (about one can) drained and rinsed black beans.
Tips for Making Roasted Sweet Potato Salad
- Don’t skip lining your pan with parchment paper when roasting sweet potatoes! The caramelized juices will make a mess and can be very difficult to clean up.
- Make sure you give the sweet potatoes long enough. They should cook a little past the initial point of tenderness for the flavors to fully develop.
Serving Suggestions for Roasted Sweet Potato Salad
- Serve over baby arugula and top with 1/4 cup of chopped scallions for a complete meal.
- Add 1 cup of corn and serve in a gluten-free corn tortilla soft-taco style!
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Roasted Sweet Potato Salad
- 4 medium sweet potatoes peeled and cut into ½ inch slices
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 6 scallions
- 1 red pepper diced
- 1/4 cup pine nuts toasted
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons maple syrup
- 2 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon chipotle chili powder
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cubed sweet potatoes in a bowl and toss with olive oil, salt and pepper. Roast for 28 to 35 minutes, until tender. Transfer to a bowl.
- Meanwhile, whisk together dressing ingredients in a small bowl or process in a blender
- Toss sweet potatoes with scallions, red pepper and dressing. Top with pine nuts and serve warm or at room temperature.
If you Like this Roasted Sweet Potato Salad Recipe, You May Also Like:
- Chicken Broccoli Cauliflower Risotto
- Asian Quinoa Salad
- Kale Waldorf Salad Recipe
- Quinoa Stuffed Sweet Potato
- Red Skin Potato Salad
Other Sweet Potato Recipes to Try:
- Creamy Dijon Sweet Potato Salad from Food52