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Roasted Sweet Potato Salad with Zesty Herb Vinaigrette

Close-up of a bright orange sweet potato salad featuring roasted chunks, red onion, and a vibrant green herb dressing.
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This healthy sweet potato salad uses roasted sweet potatoes, fresh herbs, and a bright vinaigrette. It is a flavorful side dish perfect for potlucks or as a make-ahead lunch.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed (about 1 inch)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, snipped
  • 1 tablespoon fresh dill, chopped
  • 1/4 cup red onion, finely diced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil (for dressing)
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet. Spread them into a single layer.
  3. Roast for 20 to 25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized. Remove from the oven and let cool slightly.
  4. While the potatoes cool, prepare the vinaigrette. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey.
  5. Slowly whisk in the 1/4 cup of extra virgin olive oil until the dressing emulsifies slightly. Season with a pinch of salt and pepper to taste.
  6. In a large bowl, combine the slightly cooled roasted sweet potatoes, chopped parsley, chives, dill, and diced red onion.
  7. Pour the vinaigrette over the potato mixture. Gently toss everything together until the potatoes are evenly coated.
  8. If using, fold in the goat cheese and dried cranberries.
  9. Serve the salad warm or chilled. This salad is excellent for meal prep and tastes great the next day.

Notes

  • For a vegan sweet potato salad, omit the goat cheese. You can add 1/2 cup of black beans for extra protein.
  • If you prefer a creamy sweet potato salad, substitute half of the vinaigrette with 2 tablespoons of mayonnaise or Greek yogurt.
  • This recipe works well as a make-ahead salad; prepare the dressing separately and toss just before serving for the best texture.

Nutrition

Find it online: https://delicerecipe.com/sweet-potato-salad/