Go Back

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


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
  • 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


  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.