Name: Roasted Sweet Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: For the Roasted Sweet Potatoes:; 1 1/2 lbs sweet potatoes (2 medium or 3 small), peeled and diced; 1 tablespoon olive oil; 1/2 tablespoon maple syrup; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; For the Salad:; 1 bunch kale (about 10 cups chopped); 1 apple, thinly sliced; 1/2 cup pecans, lightly toasted; 1/2 cup dried cranberries or pomegranate seeds; 2 oz goat cheese (about 1/2 cup crumbled); Dressing Ingredients:; 3 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 tablespoon dijon mustard; 1 garlic clove, finely minced or pressed; 1/3 cup extra virgin olive oil; 1/2 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper

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This Roasted Sweet Potato Salad is a vibrant, fall-inspired dish that brings together the earthy sweetness of roasted sweet potatoes, crisp apples, creamy goat cheese, and hearty kale—all tied together with a zesty maple vinaigrette. It’s the perfect side salad for holiday gatherings, potlucks, or as a wholesome lunch that tastes as good as it looks.

Roasted Sweet Potato Salad

Why You’ll Love This Recipe

Packed with fall flavors and seasonal ingredients
Naturally gluten-free and easy to make vegetarian
Great mix of textures: soft potatoes, crunchy pecans, creamy cheese
Massaged kale makes the greens tender and flavorful
Sweet and tangy maple vinaigrette ties everything together
Delicious warm or cold—perfect for meal prep
A crowd-pleaser at holiday meals and potlucks
Can be made ahead of time
Balanced with healthy fats, fiber, and nutrients
Customizable with your favorite toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Sweet Potatoes
1½ lbs sweet potatoes (2 medium or 3 small)
1 tablespoon olive oil
½ tablespoon maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper

For the Salad
1 bunch kale (about 10 cups, chopped)
1 apple, thinly sliced
½ cup pecans, toasted if desired
½ cup dried cranberries or pomegranate seeds
2 oz goat cheese (½ cup, crumbled)

Dressing Ingredients
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 garlic clove, finely minced or pressed
⅓ cup extra virgin olive oil
½ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper

Directions

Preheat and Toast Pecans:
Preheat oven to 425°F. Line a large baking sheet with parchment or a silicone liner.
Toast pecans in a dry skillet over medium heat for a few minutes, stirring often until golden and fragrant. Transfer to a plate to cool.
Roast Sweet Potatoes:
Peel and dice sweet potatoes into ½-inch pieces. In a bowl, toss them with olive oil, maple syrup, salt, and pepper.
Spread evenly on the prepared baking sheet and roast for 30 minutes, flipping halfway through. Let cool once done.
Prepare the Dressing:
In a small bowl or jar, combine apple cider vinegar, maple syrup, Dijon, garlic, olive oil, salt, and pepper. Whisk until fully combined. Shake or stir again before using if it separates.
Prepare the Kale:
Strip kale leaves from stems and chop finely. Rinse and dry well using a salad spinner.
Place kale in a large bowl, drizzle with ¾ of the dressing, and massage with two forks for a few minutes until softened and reduced in volume. Let rest for 15 minutes.
Assemble the Salad:
Top the massaged kale with roasted sweet potatoes, apple slices, toasted pecans, dried cranberries or pomegranate seeds, and crumbled goat cheese.
Drizzle with the remaining dressing (or to taste) and toss gently before serving.

Servings and timing

Servings: 6 (as a side salad)
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Make it vegan: Use a dairy-free cheese or omit the goat cheese altogether.
Use spinach or arugula: Swap out kale for softer greens if you prefer a milder base.
Add grains: Mix in cooked quinoa or farro to make it a more filling main dish.
Swap nuts: Use walnuts, almonds, or pumpkin seeds instead of pecans.
Add protein: Top with grilled chicken, roasted chickpeas, or crispy tofu.
Switch the fruit: Try pear or orange slices in place of the apple.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-ahead tip: Roast the sweet potatoes, toast the nuts, and prep the dressing a day in advance. Assemble just before serving for best texture.
Reheating: This salad is best served cold or at room temperature. If desired, reheat the sweet potatoes separately before adding.

FAQs

Can I make this salad ahead of time?

Yes, prepare all components ahead and store separately. Assemble and add dressing just before serving for best results.

Do I need to massage the kale?

Yes, massaging kale helps break down its tough texture and makes it more enjoyable to eat.

Can I use store-bought dressing?

You can, but the homemade maple vinaigrette is quick to make and adds amazing flavor.

What’s the best apple to use?

Crisp varieties like Honeycrisp, Fuji, or Gala work well and hold up in the salad.

Is it okay to serve this warm?

Absolutely. Slightly warm sweet potatoes add a cozy element to the salad.

Can I substitute maple syrup in the dressing?

Yes, honey works as a substitute, but maple pairs best with the sweet potatoes and fall flavors.

How do I prevent the apples from browning?

Toss apple slices in a bit of lemon juice if prepping ahead.

Can I double this for a crowd?

Yes, this recipe easily scales up—just use a large serving bowl and adjust seasoning to taste.

What’s a good goat cheese substitute?

Feta cheese is a great alternative if you prefer a tangier flavor.

Is this salad suitable for potlucks?

Definitely! It holds up well at room temperature and travels easily.

Conclusion

This Roasted Sweet Potato Salad is everything you want in a fall-inspired side—colorful, flavorful, and loaded with texture. Whether you’re serving it for a holiday feast, a healthy lunch, or a cozy dinner, this salad will impress with its vibrant ingredients and crave-worthy maple vinaigrette. It’s a seasonal classic you’ll want to make again and again.