Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is healthy, vegan, and a gluten free recipe that may be served warm or cold.
Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.
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Additions or Substitutions for Sweet Potato Salad
Add crisp, crumbled bacon right before serving
Kale - Use fresh, massaged kale leaves or add leaves to the baking sheets for last 15 minutes of cooking.
Sprinkle with feta, goat cheese, or fresh parmesan
Substitute cashews, walnuts, or pepitas for the pecans
Like a bit of spice? Add a dash of red pepper flakes or cayenne pepper to the mustard dressing
Use minced red onions or green onions instead of chives
Add fresh chopped bell peppers
Substitute fresh lemon juice for the apple cider vinegar