Roasted Sweet Potato Salad

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This Roasted Sweet Potato Salad blends mixed greens, sweet potatoes, wild rice, cranberries, almonds, avocado, apples, and feta, topped with lemon balsamic dressing. Find included shortcuts, prep-ahead tips, and meal prep suggestions.

This salad is a holiday classic that pairs perfectly with other side dishes such as mashed potatoesroasted vegetables, roasted Brussels sprouts, and/or a sweet potato casserole!

Roasted Sweet Potato Salad plated and ready to be enjoyed.

Roasted Sweet Potato Salad

The minute fall hits, we make Roasted Sweet Potato Salad an embarrassing number of times. I’m typically craving a bit more veggies with all the fall baking that goes on around these parts.(I’m looking at you, Pumpkin Coffee Cake, Pumpkin Bread, and Pumpkin Cheesecake Bars)

This salad, rich in textures like seasoned wild rice, crisp apples, creamy avocado, and caramelized sweet potatoes, is equally delicious. It’s topped with a favorite balsamic dressing, enhanced with a hint of lemon that perfectly complements the salad’s flavors.

Dice sweet potatoes and toss with olive oil, salt and pepper; bake on a sheet pan and then add to the salad.


  • Sweet potatoes: Provide sweetness and a soft texture.
  • Olive oil: Used for roasting potatoes and as a base in the dressing.
  • Wild rice mix: Adds a chewy texture and nutty taste.
  • Apples: Offer sweetness and crunch.
  • Avocados: Contribute creaminess to the roasted sweet potato salad.
  • Lemon juice: Adds freshness and prevents browning of avocados.
  • Dried cranberries: Introduce a tart sweetness.
  • Roasted almonds: Give a nutty crunch.
  • Mixed greens: Serve as a fresh base.
  • Lemon balsamic dressing: Combines lemon juice and zest, onion powder, balsamic vinegar, Dijon mustard, and minced garlic, bringing a tangy and slightly sweet flavor to the salad.

Combine wild rice, herbs, broth and butter; cook and fluff; make dressing by blending all ingredients; combine salad ingredients on a large platter; drizzle dressing over all.

How To Make Roasted Sweet Potato Salad

  • Roast sweet potatoes: with olive oil, salt, and pepper.
  • Cook and cool wild rice.
  • Make dressing: with lemon juice, zest, onion powder, balsamic vinegar, Dijon mustard, garlic, and olive oil.
  • Slice apples and avocados: and mix with lemon juice, cranberries, and almonds.
  • Combine: mixed greens, roasted potatoes, rice, and fruit-nut mix in a bowl.
  • Drizzle with dressing, toss, and serve. Store extra dressing separately.

Completed Roasted Sweet Potato Salad.


Storage And Make Ahead Tips

  • Prep ingredients: Cook sweet potatoes and rice, make dressing, and portion cranberries, almonds, and cheese in advance.
  • Handle delicate ingredients last: Cut apple and avocado just before serving to prevent browning.
  • For make-ahead: Keep components separate until serving; combine before eating.
  • Dressing: If it solidifies, warm and shake before use.
  • Leftovers: Dress roasted sweet potato salad only before eating to avoid soggy lettuce and browning of apple and avocado.

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Roasted Sweet Potato Salad

5 from 15 votes
This Roasted Sweet Potato Salad blends mixed greens, sweet potatoes, wild rice, cranberries, almonds, avocado, apples, and feta, topped with lemon balsamic dressing. Find included shortcuts, prep-ahead tips, and meal prep suggestions.
Roasted Sweet Potato Salad plated and ready to be enjoyed.
Print Recipe

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad plated and ready to be enjoyed.
5 from 15 votes
This Roasted Sweet Potato Salad blends mixed greens, sweet potatoes, wild rice, cranberries, almonds, avocado, apples, and feta, topped with lemon balsamic dressing. Find included shortcuts, prep-ahead tips, and meal prep suggestions.
Course Salad, Vegetarian
Cuisine American
Keyword roasted sweet potato salad
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 as large sides
Chelsea Lords
Calories 625kcal


  • 3 cups (438g) chopped sweet potatoes cut into 1/2-inch thick pieces
  • 1 tablespoon olive oil
  • Fine sea salt and cracked pepper
  • 1 package (6 oz; 170g) Long Grain and Wild Rice Mix (like Uncle Ben's)(See Note 1)
  • 2 large apples (we love Honeycrisp best) chopped or thinly sliced
  • 1-2 ripe avocados chopped or thinly sliced
  • 2 teaspoons lemon juice
  • 1/2 cup (66g) dried sweetened cranberries
  • 1/2 cup (48g) sliced roasted almonds
  • 9 cups (8 oz; 231g) mixed greens lettuce (I use a 50/50 blend spinach & spring mix leaves)
  • Optional: crumbled goat cheese or feta cheese (add to personal preference)

Lemon Balsamic Dressing

  • 2 and 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon onion powder
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 cup (108g) olive oil


  • PREP: Preheat the oven to 425 degrees F. Peel and chop the sweet potato into 1/2-inch chunks and add to a large sheet pan.
  • SWEET POTATOES: Drizzle chopped potatoes with 1 tablespoon olive oil plus some salt and pepper (I add 1/2 teaspoon salt, 1/4 teaspoon pepper). Use your hands to toss and coat in oil and seasonings; then press in an even layer (the more room to roast, the better!). Bake for 10 minutes, flip and return to the oven for another 10 minutes. Flip once more and bake for 5-10 additional minutes or until the pieces are crisp-tender and roasted through. Set aside to cool to room temperature.
  • WILD RICE: Meanwhile, prepare the wild rice (either according to the package directions or see Note 1.) Once rice is tender, refrigerate about 10 minutes to cool down a bit so it doesn't wilt the lettuce.
  • DRESSING: Combine all of the ingredients in a small blender or food processor. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Pulse until combined and emulsified; taste, adjust to personal preference, and then pour into a dressing bottle or Mason jar and place in the fridge.
  • APPLE AND AVOCADO: Chop or thinly slice the apple and avocado(s). Drizzle 2 teaspoons lemon juice over all the pieces.
  • ASSEMBLY: Add lettuce to a large bowl. Top with room-temperature potatoes and cooled wild rice. Add cranberries, almonds, and optional feta or goat cheese. Add the apples and avocado.
  • STORAGE: I recommend only dressing what you will enjoy the same day. (Once dressed, the salad doesn't store well.) See tips in the post for storing the dressing and salad components separately.
  • DRESSING: Drizzle dressing over salad to personal preference. Gently toss salad with dressing and enjoy. You will likely not use all the dressing. Use leftovers on other salads or roasted vegetables; dressing stays good for 5-7 days in an airtight container in the fridge.

Recipe Notes

Note 1: Here's how to make homemade wild rice:


  • 2/3 cup (116g) wild rice
  • 1 tablespoon butter (or olive oil)
  • 1 and 2/3 cups (359g) chicken broth or stock
  • 1/2 teaspoon EACH: fine sea salt and dried parsley
  • 1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder
  • 1 teaspoon white sugar


  1. In a fine-mesh sieve, thoroughly rinse the wild rice.
  2. Combine all of the ingredients in a pot. Bring to a boil and then reduce the heat to a low simmer (a few notches above lowest temperature).
  3. Cover the pot, simmer for about 45 minutes, and then check. If tender, stop cooking; if not, cook for another 10-15 minutes or until it is tender. Add additional broth as needed (if the liquid has all evaporated but rice is not yet tender).
  4. When the rice is cooked through, let it stand and steam for 5-10 minutes off heat (still covered with lid) and then drain off any additional liquid and fluff it with a fork.ย  (Wild rice can be tricky sometimes, since cooking time varies by the brand, so youโ€™ll want to keep an eye on it as it does cook.)

Nutrition Facts

Calories: 625kcal | Carbohydrates: 70g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Sodium: 135mg | Potassium: 1303mg | Fiber: 15g | Sugar: 35g | Vitamin A: 18653IU | Vitamin C: 23mg | Calcium: 164mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    I have to agree with you that the ingredients in this salad work so well together especially the roasted sweet potato with the crunchy apples and feta cheese! Very yummy!

  2. 5 stars
    What a beautiful salad! I love all the vibrant, jeweled colors, and the addition of wild rice is something new to me. Thanks for all the handy tips for prepping the salad ahead of time!

  3. 5 stars
    Such a delicious salad just had it tonight with some grilled chicken. Like Thanksgiving in a bowl. I will definitely be considering this for my Thanksgiving dinner. Thanks!

    1. Love that you added some grilled chicken — that sounds awesome!! Thank you so much for the comment Bonnie!

  4. Just came across this on pinterest… I remember grandma making this “salad” when I was younger… it had a different name though (which I can’t remember.)

    1. Wrong recipe… my comment was for the frog eye salad… I must have touched my screen in the wrong place.

  5. 5 stars
    I made this for dinner last night. The homemade wild rice you posted is so good, I will remember that alone as a side dish. All in all, and excellent salad. I did find that the dressing seemed to overpower the delicious flavors of the wild rice and roasted sweet potatoes. I am now eating it without dressing, and it’s still really good!

    1. Thanks so much for your comment Sarah! I’m thrilled you liked the salad and the wild rice ๐Ÿ™‚ Thank you!

  6. 5 stars
    Thanks so much for this wonderful recipe! I replaced the feta with homemade vegan cheese and I just loved how the different flavors harmonize! Will definitely become one of my go to recipes, especially as itโ€™s so easy to prep!

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