Easy Roasted Sweet Potato Salad

This easy roasted sweet potato salad is a fresh, colourful dish with soft, caramelised sweet potatoes and a bright, tangy dressing. It has a lovely balance of sweetness, gentle warmth, and freshness, with tender chunks and crisp edges throughout. The recipe is simple and very forgiving, making it ideal for beginners and confident home cooks alike. From start to finish, it takes about 45 minutes.

Ingredients

For the roasted sweet potatoes

• 800g sweet potatoes, peeled and cut into 3cm cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and black pepper, to taste

For the salad base

• 100g mixed salad leaves
• ½ small red onion, finely sliced
• 60g feta cheese, crumbled

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp wholegrain mustard
• Salt and black pepper, to taste

How to Make Easy Roasted Sweet Potato Salad

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and place it on the middle shelf so the sweet potatoes roast evenly.
• Season the sweet potatoes: Place the sweet potato cubes in a large bowl. Add the olive oil, smoked paprika, ground cumin, salt, and black pepper. Toss well until every piece is evenly coated.
• Roast until tender: Spread the sweet potatoes out in a single layer on the prepared tray. Roast for 30 to 35 minutes, turning halfway through, until golden at the edges and soft in the centre.
• Cool slightly: Remove the tray from the oven and allow the sweet potatoes to cool for 5 to 10 minutes. They should be warm but not steaming hot before assembling the salad.
• Make the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, wholegrain mustard, salt, and black pepper until smooth and well combined.
• Assemble the salad: Arrange the salad leaves on a large serving plate or bowl. Scatter over the red onion slices, followed by the warm roasted sweet potatoes. Drizzle with the dressing and finish with crumbled feta.

Tips

How do I stop the sweet potatoes going soggy?

Make sure they are spread out in a single layer with space between them. Overcrowding causes steaming instead of roasting.

Can I roast the sweet potatoes in advance?

Yes, you can roast them up to a day ahead. Store them in the fridge and bring them to room temperature before assembling the salad.

What can I use instead of feta?

Goat’s cheese or grilled halloumi both work very well and keep the salad nicely balanced.

Serving Suggestions

• Serve alongside grilled chicken or salmon
• Add chickpeas for a hearty vegetarian main
• Enjoy as a warm lunch bowl with crusty bread

Storage

Room temperature

This salad is best eaten fresh and should not be left out for more than 2 hours once dressed.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible for best texture.

Freezing

Freezing is not recommended, as the salad leaves and dressing do not thaw well.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28g
• Protein: 6g
• Fat: 20g
• Saturated fat: 5g
• Sodium: 380mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs