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Home » Salad » Roasted Sweet Potato Salad

Published: Jan 20, 2022 by Kathy · This post may contain affiliate links

Roasted Sweet Potato Salad

Jump to Recipe
A green salad with sweet potatoes and quinoa.

A delicious salad filled with roasted sweet potatoes, quinoa, leaf greens and toasted pecans.

Roasted sweet potato salad is perfect as a main dish for lunch or dinner or serve in smaller portions as a side dish. Easy to pack for a quick lunch away from home.

Roasted sweet potatoes, quinoa and baby greens in a bowl.
Table of Contents
A tasty salad
Key ingredients
Step by step directions
Recipe tips
Variations and substitions
Recipe Faqs
How to meal prep this salad
More delicious salad recipes
Roasted Sweet Potato Salad

A tasty salad

Talk about delicious! This sweet potato salad is filled with so many amazing flavors and textures!

First there's the sweet potatoes. Oven roasted brings out the natural sweetness and they have so much flavor! You could also use leftover roasted butternut squash instead of the sweet potatoes.

Then there's the quinoa. Just a bit to add some extra nutrition. There's also mixed baby greens, sliced red onions and toasted pecans. Everything is covered with a simple maple vinaigrette.

This salad is great served as a side dish or a main dish. I also like to pack it up into individual containers and take in my lunch. So easy and you'll feel good what you've got in your lunch box!

You can feel good about eating this salad!

Key ingredients

Ingredients for a sweet potato salad.
Ingredients for a maple vinaigrette.

Ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

Dressing

  • Olive oil - choose an oil that's not too heavily flavored.
  • White wine vinegar - can also use apple cider vinegar or rice wine vinegar
  • Maple syrup - adds just a touch of sweetness
  • Dijon mustard - adds a bit of spice and helps blend the dressing together

Salad

  • Sweet potato - the sweet potato is roasted and brings out the natural flavors and sweetness of the potato
  • Quinoa - cooked and cooled
  • Baby salad greens - use any type of green available
  • Toasted pecans - adds great crunch and flavor
  • Red onion - can also use shallot or a white onion

Step by step directions

How to make it

In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.

  • Make the dressing by combining olive oil, vinegar, maple syrup, dijon, garlic and salt in a jar with a lid. Place lid on top and shake until everything is well mixed.
Salad dressing ingredients in a jar.
A mixed vinaigrette in a glass jar.
  • Peel and cut the sweet potatoes into evenly sized pieces

Sliced sweet potatoes.
Sweet potatoes cut into small chunks.
  • Cover with a bit of olive oil
  • Place on a baking sheet lined with parchment paper and bake in a preheated 400° oven for 30-35 minutes

Pouring olive oil over sweet potatoes.
Cubed sweet potatoes on a baking sheet.
  • Once potatoes are cooked through and slightly browned, remove from oven and let cool
  • Toast pecans in a saute pan over medium low heat. Heat just until fragrant, 2-3 minutes. Remove from pan and allow to cool.
  • Place greens, sliced onion, quinoa and cooled sweet potatoes in a bowl
  • Pour dressing over salad and gently toss to coat
  • Add pecans and serve
Salad ingredients in a bowl.
Dressing being poured over a salad.

Recipe tips

  • Make certain sweet potatoes are cooled so they don't wilt the greens
  • If you're not certain how to cook quinoa, check out this post - How to cook Quinoa
  • Add dressing just before serving
  • If making ahead of time, store ingredients in separate containers and then combine just before serving
  • You will most likely have leftover roasted sweet potatoes, depending on the size of your potato. Use for breakfast with fried eggs, reheat and serve as a side dish, or make this salad again and use up the leftover potatoes!

Variations and substitions

This is an easy going salad. Add what you like and omit anything you don't like or don't have on hand.

  • Use your favorite type of lettuce green - use all spinach, kale or romaine lettuce
  • Add microgreens
  • Any type of quinoa can be used
  • Pecans, walnuts, almonds or pine nuts all work
  • Use green onions instead of red onions
  • Add dried cranberries or chopped apples
  • Use your favorite vinaigrette
A closeup shot of a salad.

Recipe Faqs

Do I need to peel sweet potatoes before using?

Peeling sweet potatoes or not is entirely up to you. I peeled mine before roasting and adding to this salad.

How long will the roasted sweet potatoes last?

Once roasted and cooled, sweet potatoes can be stored in an airtight container and refrigerated for 3-5 days.

How to meal prep this salad

This is a great salad to prepare ahead of time, but there are a few tips to follow. When packing for an individual salad, pack most ingredients in separate containers.

  • Pack lettuce and onions together in one container
  • Place dressing in a leak proof container
  • Quinoa, sweet potatoes and pecans can each go in their own containers or use a container with a divider
  • At meal time, combine everything together and toss well with the dressing
Salad in a glass storage container.

More delicious salad recipes

  • Southwest Quinoa Salad
  • Caesar Salad
  • Oriental Chicken Salad
  • Black Bean Salad
  • Italian Pasta Salad
  • Asparagus Orzo Salad
A green salad with quinoa and sweet potatoes.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my salad recipes!

  • Tortellini Pasta Salad
  • Raspberry Vinaigrette
  • Italian Pasta Salad
  • Lemon Vinaigrette
Roasted sweet potatoes, quinoa and baby greens in a bowl.

Roasted Sweet Potato Salad

Kathy
A delicious salad with baby greens, roasted sweet potatoes, quinoa and toasted pecans.
5 from 8 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad
Cuisine American
Servings 4 people
Calories 284 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Chef Knife
  • Cookie Sheet
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Ingredients
  

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon garlic (minced)
  • 1 teaspoon dijon mustard
  • ⅛ teaspoon salt

Salad

  • 1 sweet potato (diced)
  • 2 tablespoons olive oil
  • 2 tablespoons pecans
  • 4 cups baby greens
  • ¼ cup quinoa (cooked and cooled)
  • ¼ cup red onion (sliced thinly)

Instructions
 

Dressing

  • Place all dressing ingredients in a glass jar with a lid. Place lid on and shake vigorously until everything is well combined.
    3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon maple syrup, 1 teaspoon garlic, 1 teaspoon dijon mustard, ⅛ teaspoon salt

Salad

  • Peel and cut the sweet potato into evenly sized pieces
    1 sweet potato
  • Cover with a bit of olive oil
    2 tablespoons olive oil
  • Place on a baking sheet lined with parchment paper and bake in a preheated 400° oven for 30-35 minutes
  • Once potatoes are cooked through and slightly browned, remove from oven and let cool
  • Toast pecans in a saute pan over medium low heat. Heat just until fragrant, 2-3 minutes. Remove from pan and allow to cool.
    2 tablespoons pecans
  • Place greens, sliced onion, quinoa and about 1 cup of the cooled sweet potatoes in a bowl
    4 cups baby greens, ¼ cup red onion, ¼ cup quinoa
  • Pour dressing over salad and gently toss to coat
  • Add pecans and serve

Notes

  • Make certain sweet potatoes are cooled so they don't wilt the greens
  • If you're not certain how to cook quinoa, check out this post - How to cook Quinoa
  • Add dressing just before serving
  • If making ahead of time, store ingredients in separate containers and then combine just before serving
  • You will most likely have leftover roasted sweet potatoes, depending on the size of your potato. Use for breakfast with fried eggs, reheat and serve as a side dish, or make this salad again and use up the leftover potatoes!
 
Variations and Substitutions
  • Use your favorite type of lettuce green - use all spinach, kale or romaine lettuce
  • Add microgreens
  • Any type quinoa can be used
  • Pecans, walnuts, almonds or pine nuts all work
  • Use leftover roasted butternut squash
  • Use green onions instead of red onions
  • Add dried cranberries
  • Use your favorite vinaigrette

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 284kcalCarbohydrates: 20gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 118mgPotassium: 293mgFiber: 2gSugar: 5gVitamin A: 5177IUVitamin C: 11mgCalcium: 34mgIron: 1mg
Keyword roasted sweet potato salad
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Comments

  1. amy says

    January 24, 2022 at 3:01 pm

    5 stars
    We had this for dinner and the recipe is terrific! Thanks for posting!

    Reply
    • Kathy says

      January 24, 2022 at 4:55 pm

      Thanks so much!!! I really appreciate you letting me know!
      Kathy 🙂

      Reply
  2. David @ Spiced says

    January 21, 2022 at 4:49 am

    5 stars
    I really should use quinoa more often! I like the idea of combining quinoa with greens here - this salad sounds fantastic, Kathy. And it's a great option for January - i.e. "holiday detox month" Haha!

    Reply
    • Kathy says

      January 21, 2022 at 5:25 am

      Yes! My daughter has been making all sorts of unique salads using so many different ingredients, including sweet potatoes. Quinoa is so easy to make a big batch and store in the fridge to add to so many dishes. I love it on salads!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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