If you’re craving a vibrant, flavorful salad that’s both hearty and refreshing, you’re absolutely going to love this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe. It’s packed with tender roasted sweet potatoes, crunchy nuts, and zesty, tangy dressing that ties everything together perfectly. Trust me, once you try this, it’ll become one of your go-to dishes for potlucks, weeknight dinners, or even holiday spreads!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweetness of roasted sweet potatoes and the brightness of lemon-Dijon dressing make every bite exciting.
- Simple Ingredients, Big Impact: You probably have everything in your pantry already, yet it feels special and fresh.
- Versatile and Crowd-Pleasing: Whether for a light lunch or as a side, this salad gets rave reviews from everyone.
- Easy to Customize: Swap nuts or greens to adjust based on what you love or have on hand.
Ingredients You’ll Need
One thing I adore about this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe is how straightforward the ingredients are but how wonderfully they complement each other. Picking fresh, ripe sweet potatoes and a fragrant lemon really amps up the flavors.
- Sweet potatoes: Choose firm, medium-sized ones for even roasting and natural sweetness.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor in roasting and dressing.
- Salt and black pepper: Essential for seasoning both the potatoes and the dressing—don’t skimp!
- Apple cider vinegar: Adds a lovely tang and contrasts the sweetness perfectly.
- Lemon: Freshly squeezed, never bottled; it brightens the dressing beautifully.
- Dijon mustard: Provides a subtle kick and helps emulsify the dressing.
- Water: Just a splash to mellow the dressing and make it easier to toss.
- Red onion: Thinly sliced for a mild sharpness and crunch.
- Cherry tomatoes: Halved, they bring juicy bursts that pop in your mouth.
- Chopped walnuts: I love these toasted lightly—they add a wonderful texture and nuttiness.
- Baby spinach or spring mix: Fresh greens round out the salad and keep it vibrant.
Variations
While I love this salad as is, I enjoy switching it up depending on the season or what’s in my pantry. Feel free to make this recipe your own—it’s super forgiving and adaptable.
- Nut substitutions: I once swapped walnuts for toasted pecans and loved the twist it gave; pumpkin seeds or almonds work beautifully too.
- Greens swap: Baby kale or arugula are excellent alternatives if you want a peppery note.
- Add some protein: Grilled chicken or chickpeas make it a more filling meal, perfect for lunch.
- Other dressings: I’ve tried a maple-balsamic version when I was craving a sweeter salad, and it turned out delightful.
How to Make Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
Step 1: Roast the Sweet Potatoes to Golden Perfection
Start by preheating your oven to 400°F (about 200°C). Line a baking sheet with parchment paper or a silicone mat—this helps the sweet potatoes roast evenly without sticking. Toss the cubed sweet potatoes with olive oil, salt, and black pepper until they’re well-coated. Spread them out in a single layer to make sure they roast, not steam.
Roast for 10 minutes, then flip the cubes to get that even caramelization on all sides. Roast for an additional 10 minutes or until you see some edges become slightly charred and tender inside. This roasting step is where the natural sugars in the sweet potatoes bring out their luscious sweetness—you’ll want to watch closely to avoid burning but don’t shy away from a little color for flavor.
Step 2: Whip Up the Bright Lemon-Dijon Dressing
While your sweet potatoes cool a bit, grab a small bowl or jar and combine the apple cider vinegar, freshly squeezed lemon juice, Dijon mustard, water, and a pinch of salt and pepper. I like to mix it with a fork or shake it up if using a jar until it’s smooth and emulsified. The combination is tangy, a little sharp, and creamy thanks to the Dijon—it’s the magic that brings the salad to life.
Step 3: Build Your Salad Layers
In your favorite large mixing bowl, toss together the thinly sliced red onions, halved cherry tomatoes, and chopped walnuts with half of the dressing. This allows these ingredients to meld and their textures to soften slightly, which I find makes the salad taste even better.
Next, add the baby spinach or spring mix, pouring in the remaining dressing. Toss everything gently—don’t crush the delicate greens! Finally, add those beautifully roasted sweet potatoes on top, give everything one last gentle toss, and you’re ready to serve.
Pro Tips for Making Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
- Even Roasting: Cutting the sweet potatoes into uniform cubes helps them roast evenly, so take your time here—it pays off.
- Don’t Skip the Flip: Roasting on one side then flipping prevents sogginess and ensures those delicious crispy edges.
- Balance Your Dressing: Taste before adding salt; lemons and vinegar can sometimes intensify, so adjust gradually.
- Add Nuts Last: Toast nuts separately if you want more crunch—adding them too early can make them soggy from dressing.
How to Serve Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
Garnishes
I usually sprinkle some extra chopped walnuts and a few freshly cracked black peppercorns on top right before serving—it adds a lovely texture contrast and makes the salad look inviting. A few lemon zest shavings aren’t just for decor; they boost the citrusy vibe!
Side Dishes
This salad pairs beautifully with grilled chicken, baked salmon, or even alongside warm crusty bread for a relaxed, nourishing meal. For a fully plant-based spread, I like adding some roasted chickpeas or a bowl of quinoa on the side.
Creative Ways to Present
One time, I served this salad layered in clear glass jars for a party; guests loved the colorful layers showing through. You can also serve it on large platters garnished with edible flowers for a festive touch during the holidays!
Make Ahead and Storage
Storing Leftovers
I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days. The roasted sweet potatoes might soften slightly overnight, but the flavors deepen wonderfully. Just give it a gentle toss before serving again.
Freezing
Since this salad contains fresh greens and dressing, I don’t suggest freezing it as a whole. However, you can freeze the roasted sweet potatoes separately—just reheat them before assembling the salad for best texture.
Reheating
When reheating leftover sweet potatoes, I pop them in the oven or toaster oven at 375°F for about 10 minutes to regain crispiness. Avoid microwaving to keep that lovely texture. Once warm, toss with fresh greens and dressing for a quick, fresh salad.
FAQs
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Can I make the Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe vegan?
Absolutely! This recipe is naturally vegan as written, since it uses plant-based ingredients only. Just be sure your mustard and other condiments don’t contain honey or animal products, but most Dijon mustards are vegan-friendly.
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How do I prevent the sweet potatoes from getting mushy?
Roast the sweet potatoes in a single layer with enough space between cubes and flip halfway through roasting to encourage an even, crispy exterior while keeping the inside tender.
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Can I use other types of potatoes?
You can, but sweet potatoes bring a natural sweetness and creaminess that regular potatoes don’t have. If using regular potatoes, try yukon golds for a buttery texture, but adjust roasting time to suit.
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Is this salad good warm or cold?
I enjoy this salad slightly warm or at room temperature, which brings out the flavors best. It’s still tasty chilled, but the dressing and roasted potatoes feel most vibrant when not too cold.
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What nuts or seeds work best if I can’t use walnuts?
Try toasted pecans, almonds, pumpkin seeds, or sunflower seeds. Each adds a different texture and flavor, so pick your favorite or what you have on hand.
Final Thoughts
What I truly love about this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe is how it manages to be both comforting and refreshing—it’s that sweet-savory-tangy combo that keeps me coming back for more. Whether you’re looking to impress your guests or just need a fresh, wholesome salad to brighten your day, this recipe delivers every time. Give it a try, and I’m confident you’ll find it as irresistible as my family does!
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Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nourishing Roasted Sweet Potato Salad featuring tender, caramelized sweet potatoes tossed with fresh baby spinach, cherry tomatoes, red onions, and crunchy walnuts. Dressed in a tangy lemon-Dijon vinaigrette, this salad combines sweet, savory, and tangy flavors perfect for fall gatherings, potlucks, or a healthy side dish any time of year.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Dressing
- 2 tablespoons apple cider vinegar
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- Salt and pepper, to taste
Salad
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- ⅓ cup chopped walnuts (or any nuts/seeds of choice)
- 5 ounces baby spinach or spring mix
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet with a silicone mat or parchment paper for easy cleanup.
- Roast Sweet Potatoes: Spread the cubed sweet potatoes evenly on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper. Roast in the oven for 10 minutes, then flip the potatoes to ensure even cooking. Roast for another 10 minutes or until the sweet potatoes are slightly charred and tender. Remove from the oven and allow to cool slightly.
- Make the Dressing: In a small jar or bowl, combine 2 tablespoons apple cider vinegar, juice of 1 lemon, 1 teaspoon Dijon mustard, 2 tablespoons water, and salt and pepper to taste. Whisk or shake well until fully blended. Set aside.
- Assemble the Salad Base: In a large bowl, mix together the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the dressing and toss until evenly coated.
- Add Greens and Toss: Add the baby spinach or spring mix to the bowl and pour in the remaining dressing. Toss gently to coat the greens evenly with the dressing.
- Combine and Serve: Top the salad with the roasted sweet potatoes. Toss gently once more to combine all ingredients. Serve immediately or chilled as a refreshing, nutrient-packed salad.
Notes
- This salad has a perfect balance of textures and sweet-savory-tangy flavors, making it ideal for fall occasions, parties, potlucks, and holiday meals.
- You can substitute walnuts with any nuts or seeds you prefer, such as pecans, almonds, or pumpkin seeds.
- For a vegan option, ensure that the Dijon mustard you use contains no honey.
- Leftovers can be stored in the refrigerator for up to 2 days; dressing the greens just before serving helps avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 397 kcal
- Sugar: 16 g
- Sodium: 789 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 11 g
- Protein: 8 g
- Cholesterol: 0 mg
