This Sweet Potato Salad will have everyone coming back for seconds – ideal for the holidays or crave worthy for every day!
This Sweet Potato Salad recipe is a vibrant, beautiful, showstopper for Thanksgiving and Christmas, and every dinner in between! It’s loaded with maple kissed roasted sweet potatoes, peppery arugula, tart apples, sweet and crunchy caramelized pecans, punchy red onions, salty toasted pepitas, creamy goat cheese and sweet tart dried cranberries, all drizzled with bright and tangy Pomegranate Orange Vinaigrette. Of course, feel free to mix and match your favorite ingredients (loads of variations included). This Roasted Sweet Potato Salad is a stunning addition to any feast and is easy to assemble ahead of time!
Company worthy salads are one of my favorite recipes to bring to potlucks. Some of our favorites include: Pear Salad, Apple Salad, Fall Salad, Beet Salad, Mandarin Orange Salad and Roasted Butternut Squash Salad.
How to Make Sweet Potato salad Video
Sweet Potato Salad Ingredients
In this easy fall salad recipe, sweet potatoes are roasted until tender, then combined with arugula, caramelized pecans, goat cheese and apples, then drizzled with homemade Orange Pomegranate Vinaigrette. It will look like a lot of ingredients, but most of them are just tossed together, so it’s very straightforward to make.
Let’s take a closer look at what you’ll need to make this Sweet Potato Salad recipe (full measurements in the printable recipe card at the bottom of the post):
For the Roasted Sweet Potatoes:
For the Salad:
For the Dressing:
How to Make Sweet Potato Salad
This Sweet Potato Salad recipe is easy to prepare! While the sweet potatoes are roasting, begin chopping the salad ingredients and caramelizing the nuts, then, toss everything together when the sweet potatoes come out of the oven.
- Step 1: Make the vinaigrette. Whisk all of the ingredients together in a bowl, or shake in a jar.
- Step 2: Roast the sweet potatoes. Toss the cubed potatoes with olive oil, maple syrup and spices, then roast until the sweet potatoes are tender, about 25 minutes.
- Step 3: Caramelize the Nuts. Stir the nuts, sugar, and butter together in a nonstick skillet until the sugar melts and completely coats the nuts, about 5 minutes, then turn out onto parchment paper. Chop the nuts once cooled.
- Step 4: Serve. Toss all of the salad ingredients together in a large bowl, including the roasted sweet potatoes. If serving right away and you don’t expect leftovers, drizzle the salad with the desired amount of dressing and toss to combine. If you expect leftovers, serve dressing on the side.
This Sweet Potato Salad makes a superb addition to all your holiday festivities! Serve it with Herb Butter Turkey, Brown Sugar Glazed Ham, Honey Baked Ham, Garlic Herb Butter Pork Tenderloin, Pot Roast, Beef Tips and Gravy, or Slow Cooker Honey Balsamic Roast Beef.
It also is wonderful with practically EVERYTHING else that graces your table from Garlic Butter Salmon, to Chicken Divan, to Bolognese, to Crockpot Chili to Million Dollar Mac & Cheese to Oven Fried Chicken.
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- 2 pounds sweet potatoes, peeled, chopped into ¾-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- 1/2 tsp EACH salt, paprika, cinnamon
- 1/4 teaspoon pepper
- 3 cups baby arugula (not standard arugula)
- 1 Granny smith apple, sliced or chopped
- 1/3 cup dried cranberries or cherries
- 1/3 cup roasted salted pepitas (or sunflower seeds)
- 1/3 cup feta or goat cheese crumbles
- 1/4 red onion, thinly sliced
- 1/2 Recipe 5 Minute Perfect Caramelized Nuts (I use pecans) (May sub slivered almonds)
ORANGE POMEGRANATE VINAIGRETTE
- 3 tablespoons pomegranate juice
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons pure maple syrup (more or less to taste)
- 1 teaspoon Dijon mustard
- 1/4 tsp EACH salt, pepper, dried thyme, allspice
- 1/4 cup olive oil
ORANGE POMEGRANATE VINAIGRETTE
ROASTED SWEET POTATOES
Preheat the oven to 450 degrees Fahrenheit. Add cubed sweet potatoes to a foil lined baking sheet. Toss with olive oil, maple syrup and seasonings.
Spread potatoes into a single layer. Roast for 25 minutes or until tender. Meanwhile, caramelize the nuts.
MAKE AHEAD: Roast, cool and refrigerate; bring to room temperature before serving or reheat in a 350 degree F oven until slightly warmed.
When ready to serve, toss all of the salad ingredients together in a large bowl, including the sweet potatoes.
If serving right away and you don’t expect leftovers, then drizzle with desired amount of dressing and toss to combine. If you do expect leftovers, serve the dressing on the side.
Plated salad variation: Place the greens on plates, top with the potatoes, and remaining salad ingredients, then drizzle with dressing.
- Chill the dressing: The dressing needs time to chill and the flavors develop – no one likes warm salad dressing! If you are making the salad and serving immediately, place the dressing in the freezer for 30 minutes and then transfer to the refrigerator so it is sufficiently chilled.
- Customize the salad. The salad ingredients and measurements are simply suggestions. See the post for LOTS of variations. You can add/swap any ingredients for your favorite veggies, fruits, cheese, seeds and nuts.
- Storage: After the salad is dressed, it is best served within an hour because the arugula will become soggy. If you hold the dressing, the salad can last up to four days stored in an airtight container in the refrigerator. For the freshest leftover (meal prep), store the ingredients in separate containers, then assemble salads fresh.
This recipe can be made 100% ahead of time then tossed together when ready to serve or you can prepare parts of the salad ahead of time:
- Sweet potatoes: roast, cool, then refrigerate until serving. When ready to use, bring to room temperature or reheat them in a 350ºF oven until slightly warmed.
- Apple: can be peeled, chopped/sliced up to 24 hours ahead of time and soaked in a mixture of apple juice and lemon juice or tossed in some of the vinaigrette.
- Red onions: chop/slice the red onion up to 24 hours ahead of time and store in an airtight container in the refrigerator.
- Caramelized nuts: can be made 1 week ahead of time and stored in an airtight container on your counter.
- Dressing: can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. I recommend making the dressing ahead of time because it allows time for the flavors to build and meld. Dressing also tastes 1000X better chilled.
- 100% Make ahead: layer the salad ahead of time (after soaking the apples) in a salad bowl in this order: sweet potatoes, red onions, apples, arugula, pepitas, caramelized nuts, goat cheese.
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