Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

If you’re on the lookout for a vibrant, flavorful salad that balances sweet, tangy, and savory notes perfectly, you’re going to adore this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe. I absolutely love how this salad comes together with tender roasted sweet potatoes, crisp greens, and a zesty lemon-Dijon dressing that just brightens every bite. Whether you’re making it for a casual weeknight dinner or a festive gathering, it’s guaranteed to impress and delight your taste buds.

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Ingredients You’ll Need

The magic behind this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe really comes down to simple, fresh ingredients that bring the best out of each other. When shopping, I like to pick sweet potatoes that are firm and evenly colored for the best roasting results.

• Sweet potatoes: Opt for firm, unblemished ones; cubing them evenly helps with roasting uniformly.
• Olive oil: Use good quality extra virgin olive oil for a richer flavor.
• Salt and black pepper: Season well to enhance the natural flavors.
• Apple cider vinegar: Adds a nice tang that balances the sweetness of the potatoes.
• Lemon: Freshly squeezed lemon juice brightens the dressing wonderfully.
• Dijon mustard: Gives a subtle kick and helps emulsify the dressing.
• Water: Thins the dressing slightly so it coats the salad perfectly.
• Red onion: Thin slices provide just enough sharpness without overpowering the dish.
• Cherry tomatoes: Halved for juicy sweetness and color.
• Walnuts: Adds a lovely crunch; you can swap with any nuts or seeds you prefer.
• Baby spinach or spring mix: Greens bring freshness and a slight bitterness balancing all the flavors.

Variations

I often like to mix things up with this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe depending on the season or what’s in my pantry. The core flavor stays the same, but small tweaks keep it exciting and custom-tailored to your taste.

• Swap the nuts: I’ve tried pecans and toasted pumpkin seeds too — both add an amazing crunch and slightly different flavor.
• Add cheese: Feta or goat cheese crumbles bring a creamy, salty note that my family can’t get enough of.
• Make it grain bowl style: Toss in cooked quinoa or farro for a hearty, protein-packed meal.
• Make it vegan: This recipe is already plant-based, but if you add cheese for variation, just skip it or choose a vegan alternative.
• Play with greens: Try kale or arugula for a peppery twist instead of spinach.

How to Make Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat — I prefer silicone mats because cleanup is a breeze! Toss your cubed sweet potatoes with olive oil, salt, and pepper, making sure every cube is coated. Spread them out in a single layer — crowding causes steaming instead of roasting, so don’t skip this step. Roast for 10 minutes, then flip the pieces gently and roast another 10 minutes or until the cubes are tender and have those beautiful caramelized edges. When done, pull them out and let them cool slightly before adding them to your salad. This cooling step keeps the greens fresh and prevents wilting.

Step 2: Whip Up the Lemon-Dijon Dressing

While the sweet potatoes roast, grab a small jar or bowl and combine the apple cider vinegar, freshly squeezed lemon juice, Dijon mustard, water, and a pinch of salt and pepper. I like using a jar with a lid — it makes shaking the dressing together quick and satisfying. The key is balancing acidity with a little mustard tang; if it feels too sharp, add a splash more water. Once mixed, set it aside and let the flavors meld while you prepare the rest.

Step 3: Assemble the Salad Layers

In a large bowl, toss together the thinly sliced red onion, juicy halved cherry tomatoes, and the crunchy walnuts with half of your lemon-Dijon dressing. This pre-dressing step softens the onions’ bite and infuses the walnuts with tang. Next, add your baby spinach or spring mix and pour in the remaining dressing, tossing until the greens are coated evenly. Finally, gently fold in the roasted sweet potatoes, making sure not to mash them – you want those distinct, tender cubes shining through. Your salad is ready to serve!

How to Serve Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

Garnishes

I like to finish this salad with a sprinkle of crumbled feta or goat cheese, which adds a creamy tang. Sometimes, a few fresh chopped herbs like parsley or mint give a pop of color and freshness. If you want an extra crunch, a light sprinkle of toasted pumpkin seeds or even pomegranate arils look and taste fantastic, especially in fall and winter.

Side Dishes

This salad pairs wonderfully with grilled chicken or salmon for a light protein addition. It also complements heartier dishes like roasted pork or turkey, which is why it’s become my go-to for holiday meals. For vegetarian options, I serve alongside a warm lentil stew or some crispy chickpea patties.

Creative Ways to Present

On special occasions, I love serving this salad layered in clear glass bowls or jars so you can see all the colorful ingredients. Another fun idea is to build it as a composed salad on a platter, arranging the roasted sweet potatoes, greens, tomatoes, and walnuts in visually distinct piles, then drizzling the dressing just before serving. It always draws compliments and sparks conversations!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain the freshness and prevent the salad greens from wilting. When ready to eat, toss everything together again for the best texture and flavor.

Freezing

I don’t recommend freezing this salad as the greens and dressing don’t hold up well after thawing. However, you absolutely can freeze the roasted sweet potato cubes pre-dressing—they freeze nicely and can be used later in soups, stews, or salads.

Reheating

If you want to enjoy the salad warm, reheat the roasted sweet potatoes on a baking sheet for about 5-7 minutes in a 350°F oven or in a skillet until warmed through; then toss them with fresh greens and dressing right before serving to avoid sogginess.

FAQs

Final Thoughts

This Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe has become one of my absolute favorites—not just because it tastes amazing, but because it’s so easy to make and adaptable. Whenever I serve it, friends and family ask for seconds, and I love how it brings that cozy, fresh vibe to the table no matter the time of year. I hope you enjoy making and sharing this salad as much as I do — it’s one of those dishes that truly feels like a hug on a plate.

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