Roasted Sweet Potato Salad

Skip the white potatoes and make this roasted sweet potato salad instead! It has chopped spinach, creamy avocado chunks, red onion and dried cranberries. Light and refreshing, it’s the perfect potato salad for spring picnics and summer BBQs.

One of my favorite memories about summer as a child was all the family cookouts. My extended family has always been close, so it seemed like every weekend we were hosting or attending some sort of cookout or family function.

Bowl of roasted sweet potato salad with cranberries, onion, spinach and avocado.

Of course, these get-togethers always involved food – things like hot dogs, hamburgers, deviled eggs and lots of side salads. Naturally, my favorite dishes were the salads… healthy pasta salad, potato salad, broccoli raisin salad, watergate salad and strawberry pretzel salad. Now you know where my love for salads comes from. 😉

Lemon, cranberries, spinach, avocado, sweet potatoes and red onion on a sheet pan.

Making Salads Healthier

Turns out, many of these “salads” aren’t really the healthiest. I mean watergate salad and strawberry pretzel salad are literally just desserts with the word salad in the name.

While I certainly enjoyed all of those salads as a kid, it never hurts to upgrade a bit. So that’s what I’ve done here. This sweet potato salad is a remake of traditional potato salad, but this version is packed with veggies (spinach, red onion and avocado), has some dried cranberries for some sweetness and there’s no real dressing — just lemon juice and apple cider vinegar, which makes for a sweet and zesty salad.

The potatoes can be roasted ahead of time and once that step is done the salad comes together in a matter of minutes. It’s great served cold (or at room temp), making it perfect for BBQs, potlucks and parties.

Sweet potato chunks roasted on a sheet pan.

Why Roasted Sweet Potatoes?

Anything with roasted sweet potatoes is bound to be delicious, and this roasted sweet potato salad is no exception. I’m sure you’ve noticed, but roasting veggies brings out their natural sweetness. And sweet potatoes are such a nutrient-rich vegetable. They’re loaded with fiber, vitamin A and vitamin C. In addition, the orange and purple varieties of sweet potatoes are rich in antioxidants that help protect the body from free radicals.

Once you the sweet potatoes are roasted you simply let them cool and then toss with the spinach, red onion, dried cranberries, lemon juice, apple cider vinegar and avocado. That’s it! It so simple, but so so good.

Bowl of sweet potato salad with avocado, spinach, onion and cranberries.

How to Serve and Store Sweet Potato Salad

I love serving this dish as a side for dinner with my apple cider vinegar chicken, these baked chicken tenders or grilled lemon pepper shrimp skewers. It’s great served cold or at room temp, which also makes it perfect for BBQs, potlucks and parties. One batch makes about 6 servings so if you’re making it for a potluck you may want to double the recipe.

I recommend serving this salad right away, but it you want to prep it ahead of time, you can roast the sweet potatoes and chop all the veggies up to a day in advance. After roasting, let the sweet potatoes cool and store in the fridge until you’re ready to make the salad. The avocado is best added just before serving, but leftovers of the salad will keep in the fridge for up to 2 days. The avocado might turn a little brown so not the prettiest for serving to guests, but it will still taste good!

Bowl of sweet potato, avocado and spinach salad garnished with lemon wedges. A fork and napkin are beside the bowl.

More Side Salads You’ll Love:

If you make this sweet potato salad be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Bowl of roasted sweet potato salad with cranberries, onion, spinach and avocado.

Roasted Sweet Potato Salad

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Diet: Vegetarian


This roasted sweet potato salad has chopped spinach, creamy avocado chunks, red onion and dried cranberries. Serve as a side dish with your favorite protein. 


  • 10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
  • 1 Tablespoon avocado or olive oil
  • 1 teaspoon sea salt
  • 4 ounces baby spinach, chopped
  • 1/2 cup red onion, chopped very small
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons lemon juice
  • 1/3 cup dried cranberries
  • 1 avocado, chopped in chunks
  • 1/2 teaspoon sea salt
  • ground black pepper, to taste
  • 12 Tablespoons hemp seeds (optional)


  1. Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
  2. While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
  3. Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
  • Category: Salad
  • Method: Roast
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 279
  • Sugar: 22g
  • Sodium: 1020mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 7g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: roasted sweet potato salad

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  1. I’m planning to make this this weekend for a fall party and I was curious if the dressing was just the vinegar and lemon juice or if you’re supposed to whisk in oil. Thank you!

  2. Forgive me for adjusting a recipe when I never tried the original, but we need to drive to another state tomorrow for my husband’s cancer treatment. it’ll be a long day and I wanted something filling and nutritious to pack in our car fridge. I didn’t have an avocado or cranberries, so I added four diced beets and some lemon basil and parsley from our garden.It is so delicious! This is a great recipe and it can even handle personalizing!

  3. Holy cow. I usually don’t write reviews for recipes but I’m halfway through eating this and have to say it’s incredible! Super easy and so hard to put down

  4. I made this a few weeks ago for the first time and was so wowed by the flavors! Definitely a new go to recipe and I’m making a different salad today and will be incorporating this dressing. Thank you!

  5. Oh my word! Perfect flavors and the best compliment from my husband, “I could eat this all day!” A visually beautiful salad as well.

  6. Currently my favorite salad! I’m obsessed!! I keep forgetting to buy Apple cider vinegar so I just used red wine vinegar. I will be making this so often! I love the avocado and sweet potato together.

  7. The flavors in this recipe were phenomenal! And such a simple dressing. I didn’t have the dried cranberries, but still delicious!

  8. Me gusta la combinación de alimentos que haces. Gracias por la receta, la haré un cuanto pueda, todos ingredientes me gustan.

  9. Just made this and so yummy. I added some pepitas, hemp seed hearts and added avocado to just a single bowl so I could store rest. Also added some dill and golden kiwi which was a surprisingly nice flavor compliment and extra vitamins! Will make again and explore the add-ins. Thank you.

    • Ohhh love the mix-in’s you added! Sounds delicious! So glad you enjoyed this salad, Beth. Thanks for trying my recipe and for coming back to leave a comment + star rating. I appreciate it.

  10. I must admit I had to google strawberry pretzel and Watergate salads. How did I miss these as a kid? Not my jam now but back in the day I would have been all over these!
    Thanks for this yummy sounding salad. I can’t wait to make it.

  11. Made this tonight as written except we topped it with a little feta, and it was amazing! Even my meat-loving husband raved about it 🙂 This salad recipe is a keeper. Thanks!

  12. I made this and it was so delicious! Had it with grilled fish and even had some leftover for lunch the next day!

  13. So so so scrumptious! For the dried fruit I put in a trail mix of nuts and raisins and seeds. This is my new favorite salad. Thank you!

  14. Hi Brittany! Do you think I could use frozen pre-cut sweet potatoes? I want to make a big batch of this but hate cutting sweet potatoes! Haha! Let me know 🙂

  15. NEVER liked any sweet potato salad recipes before this. If I was into processed meats, I would add bacon to this 🙂 but as listed, the recipe is delicious!! I used golden raisins, and they were a refreshing tart, but not too tart combo. Thank you!

  16. This salad was really quite interesting! All the flavours paired very well with each other and become exceptional with the addition of some pepita seeds. Thanks for sharing 🙂

  17. Just make this salad today for lunch. Rave reviews! Have leftovers so we’ll get to enjoy it tomorow too! 🙂

  18. 1) think it would do ok frozen and then thawed? 2) do you happen to have the nutritional stats, or even just the recommended serving size? Thanks!

  19. We made this salad for dinner tonight to accompany a pork sirloin roast and must say it was phenomenal. The combination of flavors are wonderful.

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