Roasted Sweet Potato Salad
This warm and hearty Roasted Sweet Potato Salad features tender, caramelized sweet potato cubes, fresh baby spinach, and thinly sliced red onion, all brought together with a bright lemon-dijon vinaigrette. It's a satisfying and nutritious meal perfect for a quick lunch or light dinner.
For 2 servings
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper until evenly coated. If adding chickpeas, spread them on the same baking sheet alongside the sweet potatoes.
Roast for 20-25 minutes, flipping the sweet potatoes and chickpeas halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy.
While the sweet potatoes are roasting, prepare the vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, Dijon mustard, maple syrup (if using), ¼ teaspoon of salt, and ⅛ teaspoon of black pepper until well combined and emulsified.
In a large mixing bowl, combine the fresh baby spinach and thinly sliced red onion.
Once roasted, carefully add the warm sweet potatoes and crispy chickpeas (if using) to the bowl with the spinach and red onion. The warmth from the roasted vegetables will slightly wilt the spinach, enhancing its texture.
Pour the lemon-dijon vinaigrette over the salad. Gently toss everything together until all ingredients are evenly coated. Garnish with fresh chopped parsley if desired, and serve immediately for the best warm-salad experience.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd: Ensure sweet potatoes are in a single layer on the baking sheet to roast evenly and get crispy edges. Overcrowding will steam them instead of roasting.
- 2Meal Prep Friendly: Roast the sweet potatoes and prepare the dressing ahead of time. Store them separately and combine with fresh spinach and onion just before serving for a quick meal.
- 3Customize Your Crunch: Add toasted nuts like pecans or walnuts, or seeds like sunflower or pumpkin seeds, for extra texture and healthy fats.
- 4Protein Boost: For a heartier meal, consider adding grilled chicken, pan-seared tofu, or crumbled vegan feta cheese to the salad.
Adapt it for your goals.
Greens Swap
Replace baby spinach with massaged kale, arugula, or mixed greens for a different texture and flavor profile.
Dressing TwistDressing Twist
Experiment with a balsamic vinaigrette, a creamy tahini dressing, or a maple-pecan dressing for a richer flavor.
Add GrainsAdd Grains
Incorporate cooked quinoa or farro to make it an even more substantial grain bowl, perfect for a complete meal.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts to Vitamin A, essential for vision, immune function, and skin health.
Fiber-Packed
Both sweet potatoes and spinach contribute significant dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Heart-Healthy Fats
Olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Frequently asked questions
You can roast the sweet potatoes and prepare the dressing up to 2-3 days in advance. Store them separately in airtight containers. Assemble the salad with fresh spinach and onion just before serving to prevent the greens from wilting too much.
