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+ servings
a large bowl filled with greens and a rustic roasted sweet potato salad.
5 from 3 votes

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad with toasted pecans, goat cheese, dried cranberries, and creamy avocado is an easy, healthy, delicious side dish.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 ¼ -1 ½ pounds (600g) sweet potato washed, peeled, and cut into ¾ inch pieces. see note 1
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon Dijon mustard
  • 1 clove garlic pressed or very finely minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Salad

  • 8 cups green salad mix or spinach, arugula, kale, etc.
  • ½ cup dried cranberries
  • ½ cup toasted pecans see note 2
  • 1 ripe avocado sliced
  • 3 ounces goat cheese or feta cheese


  • Preheat the oven to 400°F/205°C.
  • To a sheet pan, add the sweet potato. Drizzle with olive oil, and season with salt and pepper. Toss until the seasonings are evenly distributed and spread in an even layer. Roast for 20-30 minutes or until fork tender (start checking at 20 minutes). When ready, remove from the oven and allow to cool.
  • Meanwhile, make the dressing, in a bowl or a small jar combine the olive oil with lemon juice, maple syrup, Dijon mustard, garlic, salt and pepper. Whisk until well combined, or if using a jar then shake until combined.
  • Assemble the salad. In a large bowl combine the salad mix with cranberries, cooled sweet potato chunks, and avocado. Toss to combine.
  • Dress the salad with ¾ of the dressing and toss again (taste the salad, and tweak the seasonings if needed, more salt or pepper or lemon juice, etc). Transfer to a serving bowl or plate, and top with crumbled goat cheese. Drizzle with the remaining dressing before serving.


  1. 1.5 pounds of sweet potatoes is generally about 2 large potatoes or 3 medium ones. You don't need to be too precise here. 
  2. To toast pecans: To toast the pecans, preheat the oven to 350°F/180°C, spread the pecan halves on a small quarter-size sheet pan and toast for 6-8 minutes. Be careful not to burn them! You can toast the nuts ahead of time, or do it after you've roasted the potatoes, while you're waiting for them to cool down. 
  3. This recipe serves 6 as a side dish or 2-3 as a main dish salad. 
  4. Serve immediately, or prepare the potatoes, and dressing up to 2 days ahead of time (store them in the fridge) and assemble the salad when you're ready. 
  5. Leftovers can be stored for up to two days, but note that the avocado will brown and the greens will wilt. 


Calories: 352kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 516mg | Potassium: 509mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8853IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg