5 from 1 votes

Sweet Potato Salad

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This easy and delicious roasted sweet potato salad recipe is a little bit sweet and a little bit savory.

Perfect for the fall months where sweet potato recipes shine, prep potatoes ahead of time to make this one in mere minutes.

No mayo needed; the oil-based homemade dressing is light and sweet and a great complement to each savory and rich bite.

sweet potato salad recipe in a bowl.

Why you will love making Roasted Sweet Potato Salad

Dish for potlucks – While I love this dish as a dinner (with chicken), this roasted sweet potato salad recipe is also fantastic for potlucks and parties as a unique side dish.

Everyone typically brings a strawberry and spinach salad recipe or a tuna salad recipe, so this dish will stand out on the table.

Summer or Fall – Sweet potatoes are a year-round vegetable, and while they are synonymous with fall, they also produce fantastic flavor for summer BBQs. 

Ingredients: 

  • Roasted Potatoes – Sweet potato, cut into 1/2″ cubes and olive oil.
  • Salad – romaine heart, cucumber sliced and quartered, and cooked chicken breast.
  • Dressing – olive oil, juice of half a lemon, honey, minced garlic, oregano, dry mustard, salt, and ground black pepper.
  • Optional – Freshly shredded parmesan cheese.
sliced sweet potatoes.

How to make Sweet Potato Salad

  1. Preheat the oven to 400 and line a rimmed baking sheet with foil.
  2. Place cubed sweet potato chunks on a baking sheet and drizzle with olive oil. Mix to coat. Season with kosher salt and pepper.
  3. Roast sweet potatoes on a prepared baking sheet for 25 minutes. Cool completely before moving on to salad instructions. 
roasting potatoes for sweet potato salad recipe.
  1. Once potatoes are cool, add romaine, quartered cucumber, sweet potato chunks, and cooked chicken to a mixing bowl and combine well. Set aside. 
  2. In a separate salad bowl, combine two tablespoons of olive oil, lemon juice, honey, garlic, oregano, mustard, salt, and pepper, and mix well.
  3. Drizzle dressing over the cold salad mixture and mix well to coat evenly. Serve immediately as a main dish (should serve 2) or a perfect side dish (should serve 4). 
roasted sweet potato salad with fresh spinach leaves.

Salad Variations

The great thing about salads is their ability to be altered so easily. This recipe goes great with dried cranberries, crunchy pecans, and even a bit of crumbled cheese like feta cheese or goat cheese

There are tons of delicious flavor options that go well with this type of salad. From fresh sweet corn kernels, crispy twisted bacon pieces, green onions, or even pieces of cold crisp apples, it’s OK to get creative with the mixed greens and bite-sized potatoes. 

Also, try small bits of creamy ripe avocado and slices of mandarin oranges

What kind of chicken to add?

Any cooked chicken is fine to add, including pre-made rotisserie chicken.

If you need a recipe, we suggest one of the following – honey butter chicken, Chicken cutlets, air fryer chicken thighs, or our very favorite recipe for chicken, Juicy Chicken 101

cold sweet potato salad in a salad bowl.
5 from 1 votes

Roasted Sweet Potato Salad (Cold)


Prep Time 15 minutes
Cook Time 25 minutes
Cubed and cooked sweet potatoes make a lovely rich backdrop to a fresh Romain salad. Fresh and light, this sweet and savory salad can be a main dish or a side dish quite easily.

Ingredients
 

Sweet Potato Salad Ingredients

  • 1 sweet potato peeled and cut into 1/2" cubes
  • 1 Romaine heart sliced
  • 1 cucumber sliced and quartered
  • 1 cup chicken breast chopped and cooked

Dressing

  • 2 tbsp. olive oil
  • juice of half a lemon
  • 1 tbsp. honey
  • 1 tbsp. minced garlic
  • 1 tsp. oregano
  • 1 tsp. dry mustard
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions

  • Preheat the oven to 400 and line a rimmed baking sheet with foil.
  • Place peeled and cubed sweet potato chunks on a baking sheet and drizzle with olive oil. Mix to coat. 
  • Season with kosher salt and pepper.
  • Roast sweet potatoes on a prepared baking sheet for 25 minutes. Cool completely before moving on to salad instructions
  • Once potatoes are cool, add romaine lettuce, quartered cucumber, sweet potato chunks, and cooked chicken to a mixing bowl and combine well. Set aside. 
  • In a separate salad bowl, combine two tablespoons of olive oil, lemon juice, honey, garlic, oregano, mustard, salt, and pepper, and mix well.
  • Drizzle dressing over the cold salad mixture and mix well to coat evenly. Serve immediatly.

Notes

Any cooked chicken is fine to add, including pre-made rotisserie chicken.
The great thing about salads is their ability to be altered so easily.
This recipe goes great with dried cranberries, crunchy pecans, and even a bit of crumbled cheese like feta cheese or goat cheese
We believe this is 2 servings as a dinner or 4 as a side dish. 

Nutrition

Serving: 1 | Calories: 312kcal | Carbohydrates: 19g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 578mg | Potassium: 773mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5194IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 3mg

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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5 from 1 votes

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