This Sweet Potato Salad Recipe mixes roasted sweet potatoes, maple-Dijon dressing, toasted pecans, and soft cheese. Easy to make and so tasty!
author’s note
This Sweet Potato Salad Stole The Show At Thanksgiving!
When I’m not hosting Thanksgiving, I’m usually the one in charge of sides and pies. My usual lineup? Apple Pie, Coconut Cream Pie, Thanksgiving Dressing, Raspberry Fluff, Sweet Potato Casserole, and a big seasonal salad.
I love showing up with a big, flavor-packed salad, and I usually rotate between my Thanksgiving Salad, Butternut Squash Salad, or Beet and Goat Cheese Salad. But this year, I could not stop thinking about a salad I tried at a restaurant. It had dates and roasted sweet potatoes and the flavors were unreal. I walked out already dreaming up a version I could make at home.
And now it’s my new favorite fall salad. The maple dressing, sweet dates, crunchy pecans, and roasted sweet potatoes all hit so well together. It works for holiday tables or any cozy dinner, and I love that the ingredients overlap in both the salad and the dressing. Simple, fun, and full of flavor.
Sweet Potato Salad Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Sweet potatoes | Pick firm potatoes with smooth skin so they roast evenly. Yams work but are slightly wetter. |
| Maple syrup | Use pure maple syrup for the best flavor. Honey works but will taste different. |
| Dates or dried cranberries | Dates add sweet, caramel-like bites. Cranberries add tart pops. Use whichever you love more. |
| Pecans | Toast them for better flavor. Walnuts or almonds work too. |
| Goat cheese or feta | Goat cheese is tangy and creamy. Feta is sharper and crumbles more easily. |
How To Make Sweet Potato Salad Recipe
- Roast potatoes: Toss potatoes with oil, syrup, salt, and cinnamon. Roast until soft.
- Dressing: Mix oil, vinegar, syrup, mustard, salt, and pepper in a jar. Shake and chill.
- Assemble salad: Mix potatoes, pecans, dates or cranberries, and goat cheese with the dressing. Toss and serve.
Quick Tip
Taste the dressing and adjust the seasoning before adding it to the salad. A little extra salt or vinegar can make a big difference.
Tips For Success
- Cut evenly: Cube sweet potatoes the same size for even cooking.
- Coat well: Toss with oil and spices so every piece is covered.
- Give space: Spread out on the pan so they roast and brown well.
- Check doneness: Pierce with a fork to make sure they’re soft but still hold their shape.
- Dress last: Add dressing right before serving to keep everything crisp.
Storage
Store the undressed Sweet Potato Salad Recipe components separately in the fridge, tightly covered, for up to 3 days. Dress just before serving, as the salad gets soggy once dressed.
More Sweet Potato Recipes:
Chicken
BBQ Chicken Sweet Potatoes
Soups And Stews
Farro Soup (With Sweet Potatoes)
Dinner
Sweet Potato Bowl
Sweet Potato Salad
Equipment
- Large sheet pan (15″ x 21″) see note 1
Ingredients
- 6 cups peeled and chopped sweet potatoes 2 pounds
- 3 tablespoons olive oil
- 3 tablespoons maple syrup not pancake syrup
- 1 teaspoon salt
- 1/4 teaspoon cinnamon optional
- 1/2 cup thinly sliced dates or dried cranberries
- 6 cups mixed greens
- 1 cup pecans coarsely chopped
- 3/4 cup goat cheese or feta
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup not pancake syrup
- 1 tablespoon Dijon-style mustard
- Salt and pepper
Instructions
- Preheat oven to 400°F. Peel and cube sweet potatoes into 1/2-inch pieces. Place them on a 15×21-inch sheet pan. Add oil, syrup, salt, and cinnamon. Mix well with your hands and spread out evenly. Roast for 15 minutes.Toss potatoes and spread them out again. Roast another 8–12 minutes until tender. Remove from oven and let cool to room temperature.
- Combine vinaigrette ingredients in a jar and shake well. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until ready to use, and shake before serving.
- Only assemble the salad you plan to eat immediately, as it doesn’t store well once dressed. Toss greens with a few tablespoons of dressing. Add sweet potatoes, pecans, dates or cranberries, and goat cheese. Drizzle more dressing to taste. Gently toss and serve promptly.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With This Sweet Potato Salad Recipe
This Sweet Potato Salad Recipe goes great with:
- Meats: Perfect with chicken, pork, or beef.
- Fish: Delicious with some Blackened Tilapia or Baked Cod.
- Vegetarian entrees: Pairs well with grilled tofu or tempeh, or veggie stews.
- Sandwiches/burgers: Great with simple sandwiches or any burger.
- Other salads: Make it a salad spread with an Everyday Salad recipe or Quinoa Salad.
- Soups: A refreshing side following a Creamy Vegetable Soup or this famous Crockpot Chili.
No greens listed in the recipe
Thanks so much for letting me know, I’ve updated it!