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Roasted Sweet Potato Salad with blueberries, pecans, pumpkin seeds, parmesan cheese, and an amazing lemon balsamic vinaigrette. These ingredients come together in a magical display of vibrance and texture!
When I tell you I’m obsessed with this roasted sweet potato salad recipe… Truly, my love is impossible to articulate.
The inspiration for this recipe snuck up on me in one of those all-stars-aligned sort of ways.
I was experiencing a massive craving for sweet potatoes, also a refreshing salad, and tons and tons of goodies and flavors to really put a spring in my step.
I combined all of my favorite things and tied it with my signature homemade salad dressing that I use on just about everything.
The end result? A hearty, savory side dish with a punch of sweetness and all the crunchiness to keep your mouth in love.
Why You’ll Love This Recipe:
- Bursting with Fresh Flavors: Everything comes together in a huge infusion of taste bud-pleasing bliss. The soft and crunchy combination of fantastic textures is excellent too!
- Simple to Prepare: Zero fancy maneuvers required! Even the novice cook will have great success.
- Easy to Make in Bulk: Double or triple the recipe when serving large families or entertaining guests. I also love making this one for meal prep!
- Versatile: Whip it up no matter the time of year using in-season fresh produce and any flavors you’re craving. This version has summer vibes written all over it due to the blueberries and citrus punch, but you can easily turn it into a fall or winter side dish too for the holiday season. Swap out the fresh blueberries for pomegranate seeds and add this to your holiday table!
I feel it is necessary to provide details about the simple ingredients, because each of them serve a very important role!
Ingredient Notes:
Sweet Potato: The main ingredient, orange skinned sweet potatoes make the base of this easy side dish. You will need one very large sweet potato or two medium-sized sweet potatoes to equal about 6 cups of chopped sweet potato cubes.
Plus, the health benefits of sweet potatoes is quite impressive! They are high in beta carotene, potassium, and Vitamin A, among other nutrients.
Fresh Blueberries: Here for some freshness, blueberries add a pop of sweet, tangy flavor and give the salad a vibrant essence.
Pecans: Use raw or roasted pecans for a nutty crunch and nutty flavor.
Pumpkin Seeds: Contribute more crunch and some minerals and antioxidants. Use raw or roasted pumpkin seeds here.
Dried Cranberries: I love the sweetness and sour flavor the dried cranberries impart. They counterbalance the savoriness of the dish, providing a wider flavor profile.
Parmesan Cheese (Or Feta Cheese): Bringing a big punch of umami flavor, parmesan cheese is here for richness. Tangy crumbled feta or creamy goat cheese works well too, As goes gorgonzola if you’re a blue cheese lover.
Red Onion: A refreshing zing and subtle kick of spice comes from red onion. Swap it out for green onions or chives for a softer onion essence.
For the Lemon Parsley Balsamic Vinaigrette:
Avocado Oil or Olive Oil: Every great dressing begins with a quality fat! I love using avocado oil because it has a neutral flavor, but if you enjoy extra virgin olive oil, feel free to use it here.
Fresh Lemon Juice: A burst of vibrant citrus gives the dressing a special freshness.
Balsamic Vinegar: Sweet, rich balsamic vinegar brings a deep tanginess. Apple cider vinegar or red wine vinegar works too.
Fresh Parsley: A little fresh herb action goes a long way in creating a refreshing vibe.
Fresh Garlic: A big punch of flavor comes from one small garlic clove!
Dijon Mustard: While optional, I find dijon mustard adds a special nuance. You can skip it or increase the amount!
Sea Salt: Add salt to your personal taste.
Recipe Adaptations:
- Swap out the pecans and/or pumpkin seeds for walnuts, cashews, almonds, pine nuts, and/or sunflower seeds.
- Leave out the cheese for a dairy-free option.
- Use raisins instead of dried cranberries, or skip the dried fruit.
- Turn it into a whole meal by adding sliced grilled chicken, rotisserie chicken, or sauteed shrimp.
- Add in a can of black beans or garbanzo beans for some plant-based protein.
- Chop up some baby spinach or other salad greens such as baby arugula or spring mix to turn it into a green salad for more nutrients.
- Toss in some diced creamy avocado if you’re into it.
How to Make Roasted Sweet Potato Salad:
Preheat the oven to 400 degrees Fahrenheit.
Chop the sweet potato into bite-sized chunks, leaving the peel on. Transfer the chopped sweet potatoes to a large rimmed baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together then spread the diced sweet potatoes into a single layer.
Roast on the center rack of the preheated oven for 20 minutes. Use a spatula to give the potatoes a stir, then roast for another 5 to 8 minutes, or until they reach your desired level of golden brown deliciousness.
Remove the roasted sweet potatoes from the oven and allow them to cool while you’re preparing the rest of the recipe.
Add the ingredients for the salad dressing to a small bowl or a measuring cup and whisk well until combined. Set aside until ready to use.
Transfer the blueberries, pecans, dried cranberries, parmesan cheese, pumpkin seeds, and red onion to a large mixing bowl, followed by the cooked and cooled sweet potato.
Pour in all of the dressing and use two wooden spoons to toss everything together until the salad ingredients are coated in vinaigrette. Taste the salad for flavor and add sea salt to your personal taste.
Serve alongside your main dish (or enjoy as a light lunch), and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The next time you’re craving sweet potatoes, or you’re participating in a food gathering where some refreshing goodness is required, whip up this easy recipe!
I love the idea of swapping out classic potato salad for this lighter, more nutritious version.
Looking for more healthy side dishes to enjoy this summer? Try out some of my other favorites.
More Summer Side Dishes:
- Broccoli Salad
- Italian Salad
- Hawaiian Macaroni Salad
- Crunchy Kale Salad
- Zucchini and Yellow Squash Soup
- Greek Pasta Salad
Roasted Sweet Potato Salad Recipe
Ingredients
- 6 cups sweet potato, chopped into bite-sized pieces
- 1.5 Tbsp avocado oil
- Sea salt to taste
- 6 ounces fresh blueberries
- ½ cup raw or roasted pecans, chopped
- ½ cup dried cranberries
- ½ cup grated parmesan cheese or feta cheese crumbles
- ⅓ cup raw or roasted pumpkin seeds
- ¼ cup red onion, finely chopped
Lemon Parsley Balsamic Dressing:
- ⅓ cup avocado oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 small clove garlic, minced
- 3 Tbsp fresh parsley, chopped
- Sea salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the sweet potato into bite-sized chunks, leaving the peel on. Transfer the chopped sweet potatoes to a large rimmed baking sheet. Drizzle with avocado oil and sprinkle with sea salt. Use your hands to toss everything together then spread the diced sweet potatoes into a single layer.
- Roast on the center rack of the preheated oven for 20 minutes. Use a spatula to give the potatoes a stir, then roast for another 5 to 8 minutes, or until they reach your desired level of golden brown deliciousness.
- Remove the roasted sweet potatoes from the oven and allow them to cool while you’re preparing the rest of the recipe.
- Add the ingredients for the salad dressing to a small bowl or a measuring cup and whisk well until combined. Set aside until ready to use.
- Transfer the blueberries, pecans, dried cranberries, parmesan cheese, pumpkin seeds, and red onion to a large mixing bowl, followed by the cooked and cooled sweet potato.
- Pour in all of the dressing and use two wooden spoons to toss everything together until the salad ingredients are coated in vinaigrette. Taste the salad for flavor and add sea salt to your personal taste.
- Serve alongside your main dish (or enjoy as a light lunch), and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
