Roasted Sweet Potato Salad in white bowl on marble with wood spoon

Roasted Sweet Potato Salad

  • Author: Aberdeen (Adapted from Hannah Winkler)
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x


Easy, quick, sweet and savory salad with a tangy orange balsamic vinaigrette. Great as a Thanksgiving side dish!



For the Roasted Sweet Potatoes

  • 2 lbs sweet potatoes, peeled and diced into 1 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper

For the Salad

  • 3 tablespoons sliced almonds, lightly toasted
  • 2 tablespoons dried cranberries
  • 4 tablespoons pomegranate arils
  • 2 tablespoons roasted pepitas
  • 4 ounces goat cheese
  • 1 tablespoon parsley

For the Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon fresh thyme
  • Pinch of salt


  1. Preheat oven to 400˚F. Grease or prepare a baking sheet with parchment paper.
  2. Toss sweet potatoes, olive oil, salt and pepper together in a large bowl. Place in a single layer on the prepared baking sheet. Bake for 20-25 minutes, until fork tender. Remove from heat and set aside to cool for 5-10 minutes.
  3. In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  4. In a large bowl, toss roasted sweet potatoes with half of the dressing and all ingredients for the salad. Drizzle with remaining salad dressing as desired. Serve warm or chilled.