Roasted Sweet Potato Fall Salad

This is a terrific hearty salad that’s loaded with textures and packed with flavor. In the spirit of the season, this would make a fantastic Thanksgiving side! It is also filling enough to serve as a main dish for lunch or dinner.

The combination is irresistible – fresh spinach, sweet potato with caramelized edges, crunchy pumpkin seeds, creamy avocado, tangy onion, sweet cranberries, and salty goat cheese is all finished with lemony dressing with a touch of maple syrup. Yum!

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Roasted Sweet Potato Fall Salad

Course Salad

Cuisine American

Keyword fall food, fall salad, sweet potato

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6

Ingredients

For the salad

• 1 large sweet potato, chopped evenly into bite-size chunks
• 1 container baby spinach
• 1 avocado, chopped in chunks or thin slices
• ½ red onion, small diced
• ⅓ cup dried cranberries
• ¼ cup pumpkin seeds
• ¼ cup crumbled goat cheese, optional
• Extra virgin olive oil, for roasting
• Kosher salt, to taste

For the dressing

• ¼ cup Extra virgin olive oil or avocado oil
• 3 tbsp apple cider vinegar
• 3 tbsp freshly squeezed lemon juice
• 1 tbsp maple syrup, or more to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Preparation

1. 1. Preheat oven to 400 degrees F. Place sweet potato chunks into a large bowl and toss with olive oil and Kosher salt. Roast for 20 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool.

2. 2. While the potatoes are roasting, make the dressing by adding all ingredients into a small bowl and whisking until smooth.

3. 3. Add the spinach to a large bowl and assemble the salad. Pour dressing over salad when ready to serve.

Recipe Notes

The potatoes and the dressing can be prepped ahead of time. Roast the potatoes according to instruction and keep them in the fridge until you are ready to assemble the salad. Follow the same instructions for the dressing.

Bon Appétit!
xx—BB