Roasted Sweet Potato and Spinach Salad

Roasted Sweet Potato and Spinach Salad is a vibrant, healthy, and satisfying dish that combines the natural sweetness of roasted sweet potatoes with the fresh, earthy flavor of spinach. This salad is enhanced with a zesty dressing, crunchy nuts, and optional cheese, creating a perfect balance of flavors and textures.

It’s ideal for lunch, dinner, or as a side for larger meals. The warm roasted sweet potatoes add a comforting touch, while the fresh spinach keeps it light and refreshing. This salad is not only visually appealing but also packed with nutrients, making it a wholesome and delicious option for anyone looking to enjoy a nutritious meal.

Why I Love This Recipe

I love this recipe because it’s both hearty and light, combining sweet, earthy, and savory flavors in one bowl. The roasted sweet potatoes caramelize beautifully, giving a rich, sweet flavor that pairs perfectly with fresh spinach. The addition of nuts adds crunch, and optional cheese provides creaminess and depth.

It’s also highly versatile, easy to make, and feels like a gourmet salad even though it’s simple and quick to prepare. I can serve it as a standalone meal or pair it with grilled protein for a complete dinner.

Why It’s a Must-Try Dish

• Healthy, colorful, and nutrient-rich.
• Combines sweet, savory, and tangy flavors.
• Perfect for meal prep or a quick, wholesome lunch.
• Can be served warm or at room temperature.
• Highly customizable with nuts, cheese, or protein additions.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 4
• Course: Salad / Side / Light Main
• Cuisine: American / Healthy
• Estimated Calories: 300–350 per serving

Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach leaves, washed and dried
• ¼ cup red onion, thinly sliced
• ½ cup toasted pecans or walnuts
• ¼ cup crumbled feta or goat cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Cooking Directions

For the Sweet Potatoes:

1. Preheat oven to 400°F (200°C).
2. Toss cubed sweet potatoes with 2 tablespoons olive oil, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and lightly browned.

For the Dressing:

1. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Assembling the Salad:

1. In a large bowl, combine roasted sweet potatoes, fresh spinach, red onion, and toasted nuts.
2. Drizzle the dressing over the salad and toss gently to combine.
3. Sprinkle crumbled feta or goat cheese on top, if using.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C).
2. Prepare sweet potatoes: Peel and cube; toss with olive oil, salt, and pepper.
3. Roast sweet potatoes: Spread on a baking sheet; roast 25–30 minutes, flipping halfway.
4. Toast nuts: In a dry skillet over medium heat for 3–5 minutes, or use pre-toasted nuts.
5. Make dressing: Whisk olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl.
6. Assemble salad: Combine roasted sweet potatoes, spinach, red onion, and nuts in a bowl.
7. Dress and serve: Drizzle dressing, toss gently, and add cheese if desired.

How to Serve

• Serve warm, at room temperature, or slightly chilled.
• Pair with grilled chicken, fish, or tofu for a complete meal.
• Garnish with extra herbs, such as parsley or basil, for added freshness.

Recipe Tips

• Roast sweet potatoes evenly by cutting into uniform cubes.
• Don’t overcook sweet potatoes; they should remain tender but not mushy.
• Use fresh spinach and dress just before serving to prevent wilting.
• Toast nuts lightly to enhance flavor and crunch.
• Adjust dressing sweetness or acidity to taste.

Variations

Protein Addition: Add grilled chicken, shrimp, or chickpeas for a complete meal.
Grain Boost: Toss with quinoa, farro, or wild rice for extra fiber.
Fruit Twist: Add dried cranberries, pomegranate seeds, or apple slices for sweetness.
Cheese Options: Swap feta for goat cheese, blue cheese, or shredded Parmesan.
Dressing Variations: Use lemon juice instead of vinegar or add garlic for extra flavor.

Freezing & Storage

• Refrigerator: Store roasted sweet potatoes separately from spinach in an airtight container for up to 3 days. Assemble just before serving.
• Freezing: Sweet potatoes can be frozen cooked, but salad should be assembled fresh for best texture.

Special Equipment Needed

• Baking sheet for roasting sweet potatoes
• Large salad bowl
• Small bowl or jar for dressing
• Knife and cutting board

FAQ

Q: Can I use baby spinach instead of regular spinach?
Yes, baby spinach works perfectly.

Q: Can I make this salad ahead of time?
Yes, roast sweet potatoes and toast nuts in advance; keep spinach fresh and dress just before serving.

Q: Can I add other vegetables?
Yes, roasted bell peppers, carrots, or beets pair nicely.

Q: Can this salad be made vegan?
Yes, omit cheese and use maple syrup or agave in dressing.

Q: Can I use other nuts?
Yes, almonds, cashews, or pecans all work well.

Conclusion

Roasted Sweet Potato and Spinach Salad is a wholesome, colorful, and flavorful dish that combines tender roasted sweet potatoes, fresh spinach, crunchy nuts, and a tangy dressing. Perfect as a light lunch, side dish, or main course with added protein, this salad is a must-try for anyone seeking a nutritious and satisfying meal. Its balance of sweet, savory, and tangy flavors makes it a versatile and crowd-pleasing choice for any occasion.