Roasted Sweet Potato Salad

Why make this 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 dressing.

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

Dressing room

olive oil
white wine vinegar
Maple syrup
Dijon mustard
Garlic

salad

sweet potatoes
Quinoa – cooked and cooled
baby salad greens
Toasted pecans
red onions

Step by step directions

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.

Peel and cut the sweet potatoes into evenly sized pieces

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

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
For dressing over salad and gently toss to coat
Add pecans and serve

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 substitutions

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 dressing

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

More delicious salad recipes

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!

Kathy

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

Prep Time 10 mins

Cook Time 30 mins