PrintRoasted Sweet Potato Salad with Maple-Dijon Vinaigrette and Pecans
This recipe offers a healthy, flavorful alternative to classic potato salad, using roasted sweet potatoes, crunchy pecans, and a zesty maple-Dijon dressing. It is perfect for potlucks, holiday meals, or meal prepping lunches.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese (optional)
- For the Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Spread them into a single layer.
- Roast for 20 to 25 minutes, turning halfway through, until the sweet potatoes are tender and slightly caramelized. Remove from the oven and let them cool slightly.
- While the potatoes roast, prepare the vinaigrette. In a small bowl, whisk together the 3 tablespoons of olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, combine the warm roasted sweet potatoes, chopped pecans, and dried cranberries.
- Pour the maple-Dijon vinaigrette over the sweet potato mixture. Gently toss everything together until the potatoes are lightly coated.
- If using, gently fold in the crumbled goat cheese.
- Stir in the fresh chopped parsley just before serving.
- You can serve this salad warm, at room temperature, or chilled.
Notes
- For a vegan option, simply omit the goat cheese.
- This salad holds up well for meal prep; store the dressing separately if you plan to keep it for more than two days.
- If you do not have pecans, walnuts make a good substitute for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18
- Sodium: 320
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 6
- Protein: 7
- Cholesterol: 15