Roasted Sweet Potato Salad

DF GF V VG

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!

Roasted Sweet Potato Salad

4 from 56 votes
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. 
Bowl of roasted sweet potato salad with cranberries, onion, spinach and avocado.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 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
  • 1-2 Tablespoons hemp seeds, optional

Instructions
 

  • 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.
  • 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.
  • Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.

Nutrition

Serving: 1/6 of recipe (without hemp seeds) Calories: 292kcal Carbohydrates: 57g Protein: 5g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 5g Sodium: 730mg Fiber: 9g Sugar: 16g
Course: Salad
Cuisine: American
Keyword: roasted sweet potato salad

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    82 comments
    1. Julie
      June 24, 2021 AT 9:28 pm

      5 stars
      I googled a sweet potato salad and came across this recipe. It is amazing!!! Adding to my list of regulars. This was the first recipe I tried from your site. Do you have any other favorites I should try next? (I typically prefer lower fat recipes.)

      1. Brittany Mullins
        June 25, 2021 AT 12:11 pm

        So glad you enjoyed this salad, Julie!! So glad you found it. I have tons of delicious recipes on the blog, what are you looking for… salads, dinner ideas, dessert ideas, snacks, etc.?

        1. Julie
          June 26, 2021 AT 10:05 pm

          5 stars
          Thank you so much for your response! I was looking for Dinner ideas, salads, meal prep, anything really. I have looked at your website, and so many interest me that I can’t decide which one to try first. 😃 What are some of your fan favorites that You would suggest I should try next? Thank you again!

    2. Nancy
      April 28, 2021 AT 5:38 pm

      5 stars
      I made 1/2 batch because it was just for me. Had it for lunch and dinner. Although there wasn’t much left for dinner because I couldn’t stop eating it at lunch!! Absolutely delicious!. Was skeptical about only vinegar and lemon juice for the dressing but it was perfect. Will definitely be making this again and again and again.

      1. Brittany Mullins
        April 29, 2021 AT 11:04 am

        Yay!! I’m so pumped this salad was a hit, Nancy! Thanks for making it and coming back to leave a review. I so appreciate it!

    3. Doctorsgallery
      April 20, 2021 AT 4:54 am

      4 stars
      Thank you very much for sharing valuable Article.

    4. Jennifer
      December 14, 2020 AT 10:14 pm

      Hi Brittany,

      I was wondering if you could recommend a different dressing for this salad? I really want to try it but I’m not a huge Apple cider vinegar fan. Any suggestions would be greatly appreciated! Thanks so much!

      1. Brittany Mullins
        December 14, 2020 AT 11:33 pm

        Hey Jennifer – Maybe this white balsamic dressing? I also have a bunch of dressings here you can check out!

    5. Jill
      December 4, 2020 AT 12:09 am

      5 stars
      This was excellent! The combination of flavors becomes greater than the sum of its parts!
      I did have some left over and sadly (but as would be expected) it just wasn’t the same after being in the fridge. My advice is either scale to the right amount you’ll eat that day, or scale your appetite up to the amount you make, lol! 🙂

      1. Brittany Mullins
        December 4, 2020 AT 6:28 pm

        I’m glad you enjoyed this salad, Jill. Another option for leftovers is to leave out the liquid, portion out how much you want to eat add the liquid and immediately serve. Then for the leftovers, add the lemon juice + acv right before serving.

Parchment paper lined with protein balls.

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