I absolutely love how this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe comes together with its bright, fresh flavors and simple ingredients. It’s one of those dishes that feels both comforting and light, making it perfect any time you want a salad that’s a little heartier but still bursting with zest. When I first tried it, I was surprised at how those roasted sweet potatoes added such warmth and sweetness, perfectly balanced by the tangy lemon and sharp Dijon dressing.
You’ll find that this salad works wonderfully for potlucks, holiday dinners, or a quick weeknight side that pairs well with almost anything. Plus, it’s packed with textures—from tender roasted cubes to crunchy walnuts—which keeps every bite interesting. Trust me, after making this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe a few times, it quickly became a family favorite I reach for again and again.
Why You’ll Love This Recipe
- Sweet and Tangy Harmony: The roasted sweet potatoes’ natural sweetness beautifully contrasts the zesty lemon-Dijon dressing.
- Easy to Prep: Simple ingredients and straightforward steps make this salad a breeze, even on busy days.
- Versatile & Crowd-Pleasing: Serves perfectly as a side or light main, great for gatherings and everyday meals.
- Loaded with Texture: Crunchy walnuts and fresh spinach add an exciting bite in every forkful.
Ingredients You’ll Need
Each ingredient in this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe plays a role in creating depth and balance. Choosing fresh, high-quality produce and nuts really elevates the final dish.
- Sweet potatoes: Opt for firm, vibrant orange sweet potatoes for the best flavor and texture when roasted.
- Olive oil: Use extra virgin olive oil for a smooth, rich base flavor that complements the roasted veggies.
- Salt & pepper: Simple seasonings that bring out the natural flavors—don’t skip!
- Apple cider vinegar: Adds a nice tang that brightens the dressing without overpowering.
- Lemon: Freshly squeezed juice is essential for that lively citrus punch in the dressing.
- Dijon mustard: Gives the dressing a subtle heat and complexity.
- Water: Helps thin the dressing to the perfect pourable consistency.
- Red onion: Thinly sliced for a mild bite and a dash of color.
- Cherry tomatoes: Their juicy sweetness pairs beautifully with the roasted sweet potato.
- Walnuts: Toasted walnuts add crunch and a nutty depth; feel free to swap with your favorite nuts or seeds.
- Baby spinach or spring mix: Fresh greens provide a peppery freshness that balances the richness of the potatoes.
Variations
I love mixing things up depending on what I have on hand and the season. This Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe is super adaptable, so don’t hesitate to give these ideas a whirl yourself!
- Nut swaps: Sometimes, I swap walnuts for pecans or toasted pumpkin seeds for a different crunch and flavor profile.
- Greens variety: Mixed baby kale or arugula add a peppery zing that works nicely if you want a bit more bite.
- Add protein: Toss in some grilled chicken or chickpeas to turn this into a filling main dish.
- Seasonal twists: Adding diced apples or pomegranate arils lends a festive touch in fall and winter.
How to Make Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
Step 1: Roast the Sweet Potatoes to Perfection
Start by preheating your oven to 400°F (that’s 200°C). Line a large baking sheet with parchment paper or a silicone mat—that makes cleanup so much easier! Spread the cubed sweet potatoes in a single layer, drizzle with olive oil, then sprinkle with salt and pepper. Roast for 10 minutes, then flip or toss them gently and roast another 10 minutes until they’re tender and slightly charred on the edges. That bit of caramelization is what brings out the sweetest flavor, so keep an eye on them for those tasty golden spots!
Step 2: Whisk Up the Lemon-Dijon Dressing
While the sweet potatoes are roasting, mix together your dressing. Combine apple cider vinegar, freshly squeezed lemon juice, Dijon mustard, water, and a pinch of salt and pepper in a small jar or bowl. Shake or whisk everything vigorously until it’s emulsified. I like to make the dressing ahead so the flavors meld—and it really perks up the salad.
Step 3: Toss the Salad Components
In a large bowl, combine the sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the dressing and toss everything until it’s well coated. Then add your baby spinach or spring mix, followed by the rest of the dressing, mixing gently so every leaf gets some love. Finally, add the cooled roasted sweet potatoes on top, toss lightly once more, and you’re ready to serve.
Pro Tips for Making Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
- Even Cubes: Cutting the sweet potatoes into similar-sized cubes ensures they roast evenly and you’re not left with some undercooked pieces.
- Roast Hot and Fast: Using a hot oven (400°F) helps achieve that perfect caramelization without drying out the potatoes.
- Balance Your Dressing: Taste the lemon-Dijon dressing before mixing—it should be bright but not too sharp; feel free to adjust with a pinch of sugar or more water.
- Cool Sweet Potatoes First: Let the roasted sweet potatoes cool slightly before tossing to avoid wilting the greens.
How to Serve Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
Garnishes
I like to sprinkle a little extra chopped walnuts or even some crumbled feta on top for some creaminess and added texture. Fresh herbs like parsley or cilantro also brighten things up and make the salad look extra inviting for guests.
Side Dishes
This salad pairs beautifully with grilled chicken, baked salmon, or even a hearty grain bowl. For a vegetarian meal, I love serving it alongside quinoa or adding roasted chickpeas for protein.
Creative Ways to Present
For family gatherings or potlucks, I sometimes serve this salad in a big wooden bowl surrounded by lemon wedges for guests to add extra citrus if they like. You can also assemble it on individual plates, layering the greens first, followed by sweet potatoes and other toppings for a beautiful plated presentation.
Make Ahead and Storage
Storing Leftovers
After tossing the salad, store leftovers in an airtight container in the refrigerator. I recommend keeping the dressing separate if possible to avoid soggy greens. Otherwise, it keeps well for up to 2 days, but the spinach is best enjoyed fresh.
Freezing
I don’t suggest freezing the whole Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe because the fresh vegetables and dressing won’t thaw well. If you want to prep ahead, freeze just the roasted sweet potatoes uncooked; then thaw and roast fresh when ready to serve.
Reheating
If you have leftover roasted sweet potatoes, reheat them in a skillet or oven to bring back their crisp edges before adding to fresh salad greens. Avoid microwaving if possible to keep that roasted texture intact.
FAQs
-
Can I make this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe vegan?
Yes! The recipe is naturally vegan as written. Just double-check your Dijon mustard and any added toppings to ensure they’re free from animal products. Using maple syrup or agave can substitute for any sweetness if you decide to add it to the dressing.
-
How do I keep the salad from getting soggy?
The key is to let the roasted sweet potatoes cool completely before tossing with the greens. Also, consider storing the salad and dressing separately if making ahead, then combine just before serving to keep everything crisp.
-
Can I use other types of mustard in the dressing?
Dijon mustard gives the dressing its characteristic tang and smooth texture, but you can experiment with whole grain or yellow mustard. Keep in mind, different mustards will shift the flavor balance slightly.
-
What nuts can I substitute if I don’t have walnuts?
Pecans, almonds, cashews, or even toasted seeds like pumpkin or sunflower work really well. Just toast them lightly to bring out their flavor and crunch.
Final Thoughts
This Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe has truly earned a spot on my regular rotation because it strikes that wonderful balance of comforting sweetness and bright, zesty dressing. It’s easy enough for a quick weeknight meal but impressive enough for company. Give it a try—you’ll love how the flavors complement each other, and your family will be asking for seconds before you know it.
Print
Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Sweet Potato Salad features tender, roasted sweet potatoes combined with a zesty lemon-Dijon dressing, fresh spinach, crunchy walnuts, cherry tomatoes, and red onion. Perfect as a nutritious side dish or light meal, it offers a delightful blend of sweet, savory, and tangy flavors with vibrant textures.
Ingredients
Sweet Potato and Dressing
- 3 large sweet potatoes, chopped into bite-size cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 lemon, juiced
- 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)
- 5 ounces baby spinach or spring mix
Instructions
- Preheat and prepare sweet potatoes: Preheat the oven to 400°F (204°C) and line a large baking sheet with a silicone mat or parchment paper. Place the chopped sweet potatoes on the sheet, drizzle with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1 teaspoon black pepper.
- Roast the sweet potatoes: Roast the sweet potatoes for 10 minutes, then flip them to ensure even cooking. Roast for another 10 minutes or until they are slightly charred and tender. Remove from the oven and allow to cool.
- Make the dressing: In a small jar or bowl, combine the apple cider vinegar, lemon juice, Dijon mustard, water, and salt and pepper to taste. Whisk or shake well until the dressing is emulsified and smooth. Set aside.
- Combine salad ingredients: In a large bowl, add the thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour half of the prepared dressing over these ingredients and toss gently until evenly coated.
- Add greens and remaining dressing: Add the baby spinach or spring mix to the bowl along with the remaining dressing. Toss well to thoroughly coat the greens.
- Finish and serve: Top the dressed greens and vegetables with the roasted sweet potatoes. Toss gently once more to combine all ingredients evenly. Serve immediately or chilled as a flavorful salad side or main.
Notes
- This roasted sweet potato salad showcases a vibrant mix of textures and a harmonious sweet-savory-tangy flavor profile, making it a crowd-pleaser for fall events, parties, potlucks, and holiday gatherings.
- Walnuts can be substituted with any preferred nuts or seeds to suit dietary needs or preferences.
- Adjust salt and pepper in the dressing according to taste to balance the acidity and sweetness.
- For added protein, consider topping with grilled chicken or chickpeas.
- Can be served warm or chilled depending on preference.
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
