A big, white bowl filled with arugula and sweet potato salad on a blue table.

Sweet Potato Salad with Maple Brown Butter Vinaigrette

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Baked
  • Cuisine: American


This sweet potato salad is perfect for fall. It’s made with roasted sweet potatoes, arugula or spinach, toasted pecans, cranberries, and a delicious brown butter vinaigrette. It’s irresistible!



  • 1 1/2 lb. sweet potatoes, cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon each: garlic powder and salt
  • 1/3 cup pecans
  • 5 ounces baby arugula (can sub baby spinach)
  • 1/3 cup juice-sweetened cranberries
  • 1/4 cup thinly sliced red onions

Brown Butter Vinaigrette

  • 2 tablespoons salted butter
  • 2 tablespoons avocado oil (see notes)
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 teaspoon dijon mustard


Sweet Potato Salad

  1. Preheat your oven to 420 degrees.
  2. 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.
  3. Place the pecans on a seperate 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.
  4. Make the brown butter dressing (recipe below) while the sweet potatoes are roasting.
  5. 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.

Brown Butter Vinaigrette

  1. Melt the butter in a small frying pan over high heat. Once it begins to foam, stir it and watch it carefully, it will brown in 1-2 minutes. Stir the butter a few times to ensure it browns evenly. Remove the pan from the heat. Add the avocado oil to the pan then and set it aside for the butter to cool slightly.
  2. In a medium-sized bowl, whisk the maple syrup, balsamic vinegar, apple cider 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.
  3. Store the dressing at room temperature until you are ready to use it.


Make sure to choose an oil for the vinaigrette that does not harden in the cold – grapeseed, canola, and sunflower oil are a few to choose from.

Delicious additions:

  • Goat cheese or feta cheese
  • Crispy bacon
  • Salty pumpkin seeds
  • Baby kale or spinach instead of arugula