Print

Roasted Sweet Potato Salad with Goat Cheese, Pecans, and Maple-Balsamic Vinaigrette

Close-up of a vibrant sweet potato salad featuring roasted orange cubes, crumbled white cheese, pecans, and dark glaze over greens.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create this vibrant roasted sweet potato salad featuring caramelized sweet potatoes, creamy goat cheese, crunchy pecans, and a bright maple-balsamic vinaigrette. This recipe delivers exceptional flavor and texture, making it a perfect healthy side dish for holidays or meal prep.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed greens (such as arugula or spinach)
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted pecans
  • 1/4 cup dried cranberries (optional)
  • For the Maple-Balsamic Vinaigrette:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet. Spread them in a single layer.
  3. Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and lightly caramelized. Remove from the oven and let them cool slightly.
  4. While the potatoes cool, prepare the vinaigrette. In a small bowl, whisk together the balsamic vinegar, maple syrup, and Dijon mustard. Slowly whisk in the 1/2 cup of extra virgin olive oil until the dressing emulsifies. Season with salt and pepper to taste.
  5. In a large bowl, combine the mixed greens and the slightly cooled roasted sweet potatoes.
  6. Drizzle about half of the vinaigrette over the salad mixture and gently toss to coat.
  7. Transfer the salad to a serving platter or individual bowls. Top evenly with the crumbled goat cheese, toasted pecans, and dried cranberries.
  8. Drizzle the remaining vinaigrette over the top before serving.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5-7 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • You can substitute feta cheese for goat cheese if you prefer a saltier flavor profile.
  • For a heartier meal prep salad, add cooked quinoa or lentils to the base mixture.

Nutrition

Find it online: https://alchemychef.com/sweet-potato-salad-recipe/