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 so it’s light, refreshing and perfect for spring picnics and summer BBQs.

One of my favorite things 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.

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… macaroni salad, potato salad, broccoli raisin salad, watergate salad and strawberry pretzel salad. Now you know where my love for salads comes from. 😉

White bowl with sweet potato salad (sweet potatoes, greens, and avocado) on a wood table.

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 a little dried fruit 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. And it’s great served cold (or at room temp). Perfect for BBQs, potlucks and parties

White bowl of Roasted Sweet Potato Salad on a wooden table with wooden spoon and avocado in the background.

Why Roasted Sweet Potatoes?

Anything with roasted sweet potatoes is bound to be delicious and this roasted sweet potato salad is no exception.

Overhead shot of a white bowl with Roasted Sweet Potato Salad in it on wooden table. Wooden spoon and avocado in background.

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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Roasted Sweet Potato Salad


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

Description

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


Ingredients

  • 10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
  • 1 Tablespoon coconut oil, melted
  • 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 fruit
  • 1 avocado, chopped in chunks
  • 1/2 teaspoon sea salt
  • ground black pepper, to taste
  • hemp seeds (optional)

Instructions

  1. Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut 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 fruit, 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 add sea salt and ground pepper to taste.
  3. Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
  4. 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

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 184
  • Sugar: 13g
  • Fat: 6g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 3g

Keywords: roasted sweet potato salad, sweet potato salad

Want more healthy BBQ side dishes? Check out these:

What’s your favorite cookout/BBQ side salad?

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    47 comments
  1. 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!

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

  3. 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!

  4. 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 🙂

  5. 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!

  6. 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 🙂

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

  8. 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!

  9. 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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