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4 from 7 votes
Roasted Sweet Potato Salad with Spinach, Grapes, Dried Cranberries, and Avocado | theroastedroot.net
Roasted Sweet Potato Salad with Spinach and Grapes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Author: Julia
  • 3 large sweet potatoes peeled and chopped into 1-inch cubes
  • ½ small red onion thinly sliced
  • ½ cup dried cranberries
  • 2 cups red grapes halved
  • 1 large ripe but firm avocado diced
  • 5 ounces baby spinach chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sriracha optional
  • Pinch cayenne pepper optional
  • ¼ teaspoon sea salt to taste
Optional For Serving:
  • Goat chevre crumbled
  1. Preheat the oven to 400 degrees F.
  2. Spread the chopped sweet potato over one or two baking sheets and drizzle with olive oil, sea salt, and pepper. Roast for 40 to to 50 minutes or until golden-brown and cooked through, turning once half-way through baking.
  3. Remove sweet potatoes from oven, and allow them to cool to room temperature.
  4. In a small bowl, whisk together the mayonnaise, lime juice, sriracha, cayenne, and salt.
  5. Add the roasted sweet potato, red onion, dried cranberries, grapes, avocado, and spinach to a large serving bowl. Pour the mayo dressing over everything and toss well to combine. Serve alongside your favorite entree.