Name: Easy Roasted Sweet Potato Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 medium-large sweet potatoes, peeled and cut into cubes; 2 tablespoons avocado oil; Salt and pepper; 1/4 cup dried cranberries (fruit juiced sweetened if available); 1/4 cup sliced almonds; 1/2 cup chopped fresh flat-leaf parsley (packed); 2 tablespoons apple cider vinegar; 1 tablespoon dijon mustard; 1 tablespoon honey; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup extra-virgin olive oil

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If you’re looking for a vibrant, crowd-pleasing dish that doesn’t require a culinary degree but tastes absolutely gourmet, Easy Roasted Sweet Potato Salad is about to become your new go-to recipe. This salad is a delightful medley of caramelized sweet potatoes, punchy herbs, zingy cranberries, toasty almonds, and a dressing that perfectly balances tangy, sweet, and savory. It’s a celebration of color and texture that brightens any table, and the best part? It all comes together with minimal fuss, making it a dream for weeknights or special gatherings alike.

Easy Roasted Sweet Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Easy Roasted Sweet Potato Salad is how the ingredients come together with such little effort but create BIG results. Each component has its own role, whether it’s adding a pop of color, a boost of flavor, or a crunch that takes each bite over the top.

Sweet potatoes: The star of the show, their natural sweetness intensifies when roasted, providing that luscious, caramelized bite.
Avocado oil: This healthy oil helps achieve a golden roast and brings subtle nutty notes to the potatoes.
Salt and pepper: Essential seasoning that enhances every ingredient’s flavor without overpowering.
Dried cranberries: These tart gems add bursts of color and chewy sweetness to balance the savory elements.
Sliced almonds: Toasty, crunchy, and so satisfying, they’re the secret to adding texture.
Flat-leaf parsley: More than just a garnish, it lends fresh, earthy brightness and a vibrant green to the finished dish.
Apple cider vinegar: This tangy dressing base punches up the brightness of the salad.
Dijon mustard: Adds gentle heat and a mild sharpness that elevates the vinaigrette.
Honey: Balances the vinegar’s zip with soothing sweetness, tying the flavors together.
Extra-virgin olive oil: Lends smoothness and richness as the base of the salad’s irresistible dressing.

How to Make Easy Roasted Sweet Potato Salad

Step 1: Prep and Roast the Sweet Potatoes

Start by peeling and cubing your sweet potatoes, aiming for equal-sized pieces so they’ll roast evenly. Line two rimmed baking sheets for easy cleanup, then spread the cubes out so they’re not crowded—space equals crispiness! Drizzle them with avocado oil, shower with salt and pepper, and toss everything together right on the pan. Roast at 400 degrees Fahrenheit for about 30 minutes, stirring halfway to encourage perfect golden edges on every side.

Step 2: Cool the Roasted Potatoes

Once your sweet potatoes are beautifully caramelized and fork-tender, give them a little breathing room. Letting them cool is crucial; it prevents them from steaming and turning mushy once tossed with the rest of the salad. Plus, a slightly cooled potato holds its shape and soaks up the dressing without getting soggy.

Step 3: Whisk up the Dressing

While the potatoes cool, whisk together apple cider vinegar, Dijon mustard, honey, salt, pepper, and a good glug of extra-virgin olive oil. This vinaigrette is so easy but so elevated—it’s creamy from the mustard, sweet from the honey, and the apple cider vinegar’s tang cuts through the richness of the potatoes. Taste and adjust the balance if you like it more tangy or sweet.

Step 4: Assemble Your Salad

In a large mixing bowl, combine the cooled sweet potatoes, dried cranberries, sliced almonds, and chopped parsley. Pour the dressing over the top and gently toss to coat every piece. You’re aiming for even coverage—each bite should offer a taste of tenderness, crunch, herbaceouness, and zingy brightness.

Step 5: Serve, Savor, and Enjoy

This Easy Roasted Sweet Potato Salad shines whether served slightly warm, at room temperature, or even straight from the fridge. Take a moment to admire that confetti of colors, then get ready for the flavor fireworks—this is a salad that leaves everyone coming back for seconds.

How to Serve Easy Roasted Sweet Potato Salad

Garnishes

A final sprinkle of extra parsley, maybe a scattering of more sliced almonds, or even a dusting of flaky sea salt can make this salad feel restaurant-worthy. You could also shave a little lemon zest over the top for a fresh twist, or drizzle a hint more honey for added gloss and sweetness.

Side Dishes

Easy Roasted Sweet Potato Salad is fabulous alongside anything from grilled chicken or salmon to a pile of roasted vegetables. It holds its own at holiday tables and potlucks, but also feels at home as part of a casual weekday lunch with some crusty bread or hummus on the side.

Creative Ways to Present

Try serving in a wide, shallow platter versus a bowl for dramatic effect, or layer the salad on a bed of greens like arugula for extra dimension and color. For a modern spin, offer it in individual jars or bowls for a grab-and-go lunch or stylish picnic option. The salad also makes a fantastic wrap filling with leafy greens and a handful of feta!

Make Ahead and Storage

Storing Leftovers

Any leftover Easy Roasted Sweet Potato Salad can be kept in an airtight container in the fridge for up to 4 days. The flavors actually develop and deepen overnight, so it’s a fantastic make-ahead option for meal prep or gatherings.

Freezing

While this salad doesn’t freeze well due to the fresh herbs and delicate almonds, you can roast and freeze the sweet potatoes on their own. Thaw thoroughly and allow to come to room temperature before assembling the rest of the salad.

Reheating

If you prefer the salad slightly warm, gently reheat just the sweet potatoes in the oven or microwave before tossing with the remaining ingredients and dressing. Avoid reheating with the nuts and parsley to maintain their texture and freshness.

FAQs

Can I use different nuts or seeds?

Absolutely! While sliced almonds add a lovely crunch, pumpkin seeds, pecans, or walnuts can all work. Toast them for extra flavor before adding to your Easy Roasted Sweet Potato Salad.

Is this salad vegan?

With a quick swap of maple syrup for the honey in the dressing, this salad becomes fully vegan and still delivers all the sweet-savory magic you crave.

Can I make Easy Roasted Sweet Potato Salad in advance?

Yes! The salad can be fully assembled up to a day ahead—just wait to add the parsley and almonds until right before serving for the freshest texture and flavor.

What kind of sweet potatoes should I use?

Any variety will do, but the deep orange-fleshed ones (often labeled “garnet” or “jewel” yams) offer the most vibrant color and richest flavor for Easy Roasted Sweet Potato Salad.

Can I double the recipe?

Definitely! This salad is perfect for feeding a crowd, and the easy prep means you can double (or even triple) the ingredients without breaking a sweat—just use extra sheet pans for roasting.

Final Thoughts

If you haven’t made Easy Roasted Sweet Potato Salad yet, now’s the time to bring a rainbow of flavor to your table. It’s simple, bold, unexpectedly delicious, and sure to impress—one of those rare salads that’s loved by salad skeptics and veggie lovers alike!