Sweet Potato Salad is the kind of dish that refuses to be just another side—it demands a little spotlight at every table. With its vibrant cubes of roasted sweet potatoes, zingy Dijon-maple dressing, pops of cranberry sweetness, and the signature crunch of walnuts, this salad manages to feel comforting and downright exciting all at once. Whether you’re serving it warm at a cozy fall gathering or chilled on a sunny picnic, Sweet Potato Salad effortlessly steals the show and leaves everyone sneaking back for seconds (and maybe thirds).
Ingredients You’ll Need
The beauty of this Sweet Potato Salad is in its simple ingredients—it’s a rainbow of flavors and textures that each add their own personality. Every bite delivers something a little unexpected, so don’t skip a thing if you want full flavor!
- 2 large sweet potatoes, peeled and cubed: The heart and soul of the salad, bringing natural sweetness, bold color, and melt-in-your-mouth texture.
- 1 tablespoon olive oil: Helps roast the sweet potatoes to golden perfection and enhances their earthy flavor.
- 1/2 teaspoon salt: Essential for seasoning the potatoes and brightening the whole dish.
- 1/4 teaspoon black pepper: Adds a gentle kick and balances the natural sweetness of the potatoes.
- 1/2 teaspoon smoked paprika: Brings a warm, smoky undertone that ties everything together beautifully.
- 1/4 cup red onion, finely chopped: Offers a spicy crunch and a splash of vibrant color.
- 1/2 cup celery, diced: Adds a refreshing, crisp bite for balance and texture.
- 1/4 cup fresh parsley, chopped: Gives an herbal brightness and a burst of green.
- 1/4 cup dried cranberries: Delivers chewy, sweet-tart surprises in every forkful.
- 1/4 cup chopped walnuts (optional): For a toasty crunch—totally optional but highly recommended!
- 2 tablespoons apple cider vinegar: The tangy ingredient that wakes everything up.
- 1 tablespoon Dijon mustard: Adds depth, subtle heat, and creaminess to the dressing.
- 2 tablespoons maple syrup: Brings in a rich, gentle sweetness that plays off the mustard and vinegar.
- 2 tablespoons olive oil (for dressing): Helps the dressing coat every nook and cranny of your salad.
- Salt and pepper to taste: For final seasoning—taste and adjust at the end for perfection!
How to Make Sweet Potato Salad
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Take your peeled and cubed sweet potatoes and toss them with olive oil, salt, black pepper, and that dreamy smoked paprika. Spread them in a single layer on a baking sheet, making sure there’s a little space so they roast instead of steam. Roast for 25 to 30 minutes, flipping halfway, until they’re lightly browned and fork-tender. The roasting unlocks irresistible caramelized edges— this makes the Sweet Potato Salad truly special.
Step 2: Prep the Supporting Ingredients
While those sweet potatoes work their magic, finely chop the red onion, dice the crisp celery, and rough-chop the parsley. If you’re adding walnuts for crunch, now’s the time to get them ready as well. This step is all about making sure every bite delivers a medley of flavors and textures.
Step 3: Assemble the Salad
Once the sweet potatoes are finished roasting, let them cool for a few minutes so they don’t wilt the herbs. Transfer them to a large mixing bowl and add the red onion, celery, parsley, dried cranberries, and walnuts if you’re using them. Gently toss everything together—you want to keep those sweet potato cubes intact but nicely mingled with the other ingredients.
Step 4: Whisk the Dressing
Grab a small bowl and whisk together the apple cider vinegar, Dijon mustard, maple syrup, and olive oil until the mixture is emulsified and silky. Taste the dressing and adjust the seasoning with salt and pepper. This bright, tangy, and sweet dressing is the secret weapon that ties the whole Sweet Potato Salad together.
Step 5: Dress and Finish
Drizzle your dressing over the warm (or room temperature) salad ingredients. Gently toss to combine, making sure every piece gets a little love. Now, taste and adjust with extra salt and pepper if needed. Serve your Sweet Potato Salad warm, chilled, or somewhere in between—it’s your call!
How to Serve Sweet Potato Salad
Garnishes
A little sprinkle of fresh chopped parsley on top instantly lifts the look and taste of your Sweet Potato Salad. For a bit of glamour, try a scattering of toasted walnuts or even a touch more smoked paprika. The finishing touches are where you can get playful—consider a light dusting of flaky salt or a few extra cranberries for sweet pops of color.
Side Dishes
This salad loves company! Serve it alongside grilled chicken, baked salmon, or smoky tofu for a colorful plate. It’s also delicious next to a grain pilaf or served over a bed of greens for a hearty lunch. Sweet Potato Salad is so versatile, don’t be surprised if it becomes the star of your potluck or picnic table.
Creative Ways to Present
Try packing your Sweet Potato Salad into lettuce cups for a fresh, hand-held appetizer at parties. You can also layer it in mason jars for an eye-catching picnic or lunchbox treat. For a family-style dinner, mound it on a big platter and sprinkle extra garnishes over the top—it’s almost too pretty to eat, but trust me, everyone will dig in.
Make Ahead and Storage
Storing Leftovers
Once you’ve assembled your Sweet Potato Salad, store any leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days, and the flavors actually deepen as it chills. Before serving, give it a quick toss and refresh with a squeeze of lemon or a drizzle of olive oil if it needs it.
Freezing
While freezing isn’t recommended for Sweet Potato Salad (the texture of roasted potatoes and crisp veggies can break down after thawing), you can prep the roasted sweet potatoes ahead and freeze them separately. Simply thaw, bring to room temperature, and finish assembling the salad right before you want to serve.
Reheating
If you prefer your Sweet Potato Salad warm, gently reheat the roasted sweet potatoes in the oven or microwave, then assemble the salad as usual. Avoid reheating the whole salad with dressing, as the fresh veggies and herbs are best enjoyed crisp and vibrant.
FAQs
Can I make Sweet Potato Salad vegan?
Absolutely! The recipe is naturally vegan as written—just make sure your Dijon mustard and maple syrup are vegan-certified if you’re strict about ingredients.
Is Sweet Potato Salad served warm or cold?
That’s the best part—it’s delicious either way. Serve Sweet Potato Salad warm for cozy dinners or chilled for refreshing picnics and potlucks. It even tastes fantastic at room temperature, so it’s great for buffets and gatherings.
Can I make this salad ahead of time?
Yes! Prepare the entire salad up to a day in advance and keep it refrigerated. Wait to add fresh herbs and crunchy garnishes until just before serving for the best texture.
What other mix-ins can I add?
Feel free to play around—try tossing in cooked quinoa, chickpeas, feta cheese, or even roasted red peppers for a new spin. Sweet Potato Salad is flexible and adapts well to what’s in your pantry.
How do I keep the sweet potatoes from getting mushy?
Make sure to cut the sweet potatoes into even cubes and roast them in a single layer without crowding. Let them cool slightly before mixing with the rest of the salad ingredients to hold their shape and avoid a mushy texture.
Final Thoughts
If you’re searching for a memorable dish that brightens any table, you absolutely have to make this Sweet Potato Salad. It’s equal parts satisfying, nourishing, and downright irresistible. Get ready to watch it disappear and become an instant favorite at every meal!
Print
Sweet Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Sweet Potato Salad is a delicious and nutritious dish that can be enjoyed warm or chilled. Roasted sweet potatoes are combined with a flavorful mix of ingredients and a tangy dressing, creating a satisfying salad perfect for any occasion.
Ingredients
Main Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Additional Ingredients:
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast sweet potatoes: Toss the cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes until tender.
- Prepare salad: In a large bowl, combine roasted sweet potatoes with red onion, celery, parsley, cranberries, and walnuts if using.
- Make dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil.
- Combine: Pour the dressing over the salad and toss gently to combine. Season with salt and pepper.
- Serve: Serve warm or chilled.
Notes
- For added protein, toss in a cup of cooked quinoa or chickpeas.
- This salad can be made a day ahead and stored in the fridge.
- It’s great served warm, at room temperature, or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 10g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
