Sweet Potato Salad with Maple Brown Butter Dressing
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No other ingredient makes a salad so cozy and satisfying as good old sweet potato! This sweet potato salad is what I eat on repeat all fall and winter long. It’s easy to prep, uses familiar ingredients, and everything comes together while the sweet potatoes bake. Let me show you how it’s done!
I love a good salad, but in the fall or winter, many of my usual recipes don’t quite do it for me. When the weather gets cooler, I like something a bit heartier and cozier on my fork. This sweet potato salad recipe is the answer—it has everything I love about refreshing and vibrant salads but with a cozy, earthy touch.
For me, a great salad is all about contrast in taste and texture! This sweet potato salad hits every note: fresh, warming, sweet, and tangy flavors in each bite, along with a mix of crunch, softness, chewiness, and crispness. The smooth, rich dressing brings everything together beautifully.
Key ingredients
This sweet potato salad is made from all familiar ingredients.
- Sweet potato: Cubed, tossed in olive oil and spices, then roasted until soft. I generally keep the skin on, but you can peel it if you prefer.
- Pecans: I like to toast them for the best flavor. Feel free to substitute walnuts, almonds, or pistachios instead.
- Dried cranberries: Their sweetness is a nice contrast in the salad. Raisins also work well.
- Arugula: Peppery arugula is my favorite. If you don’t have any on hand, use your favorite salad greens.
Pro tip ⇢ Make sure to give the sweet potatoes some space on the baking sheet, so they’ll roast instead of steaming.
Storing and reheating
Store: If I haven’t assembled the salad elements yet, I like to store them separately. I pack leftovers in airtight containers and refrigerate them for up to 3 days. It’s best to keep the salad dressing separate and drizzle it on before eating so the greens don’t wilt.
Reheat: You can enjoy this sweet potato salad at room temperature. If you’d like to reheat the pecans and sweet potato, do so in a skillet over gentle heat.
What to serve with roasted sweet potato salad
This is a filling salad recipe that can easily be eaten on its own as a lunch or light dinner. As part of a full meal, all it needs is a simple protein and your dinner is done. I like to serve it as a side dish with either my perfect baked chicken breasts or my juicy baked pork chops. Both can be cooked in the oven along with the sweet potatoes so dinner can be ready quickly.
For an easy meal, but one pretty enough to serve to company, try this roasted parmesan crusted chicken or this lemon herb butter roast chicken.
Sweet Potato Salad Recipe
Ingredients
- 1 ½ lb sweet potatoes (cut into cubes)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon EACH: garlic powder and salt
- ⅓ cup pecans
- 5 ounces baby arugula (can sub baby spinach)
- ⅓ cup dried cranberries
- ¼ cup thinly sliced red onions
Brown Butter Vinaigrette
- 1 tablespoon salted butter
- 2 tablespoons avocado oil (see notes)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 ½ teaspoons balsamic vinegar
- ½ teaspoon dijon mustard
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the sweet potato cubes on a large baking tray and toss with the olive oil, chili powder, garlic powder, and salt. Roast in the oven for 20 minutes, until they are soft and turning brown in spots.1 ½ lb sweet potatoes, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon EACH: garlic powder and salt
- Place the pecans on a separate baking tray and toast them in the oven (at the same time as the sweet potatoes) for 5 minutes. Let them cool slightly, then coarsely chop them.⅓ cup pecans
- Make the brown butter dressing while the sweet potatoes are roasting. Melt the butter in a small frying pan over medium-high heat. Once it begins to foam, swirl the pan and watch it carefully; it will brown in about 1 minute. Remove the pan from the heat. Add the avocado oil to the pan and set it aside for the butter to cool slightly.1 tablespoon salted butter, 2 tablespoons avocado oil
- In a small bowl, whisk the maple syrup, lemon juice, balsamic vinegar, and Dijon mustard. Slowly drizzle in the brown butter and oil, whisking the entire time. Once all the oil and butter have been added, whisk the dressing quickly for several seconds so it becomes creamy.1 tablespoon maple syrup, 1 ½ teaspoons balsamic vinegar, 1 tablespoon lemon juice, ½ teaspoon dijon mustard
- Place the arugula, cranberries, red onions, chopped pecans, and roasted sweet potatoes in a large salad bowl. Pour the dressing over the top and toss to coat. Serve immediately.5 ounces baby arugula, ⅓ cup dried cranberries, ¼ cup thinly sliced red onions
Notes
- Goat cheese or feta cheese
- Crispy bacon
- Salty pumpkin seeds
- Baby kale or spinach instead of arugula
Nutrition
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Do not react well to vinegar so will substitute lemon for that. Loved the salad. Will make again.
That’s so wonderful to hear! Hooray!!