Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

I absolutely love sharing this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe because it brings together the best of fall flavors with a fresh, tangy twist. It’s one of those dishes that feels light yet satisfying, making it perfect for both weekday lunches and holiday gatherings.

When I first tried this salad, I was blown away by how the sweet potatoes get that perfect caramelized edge in the oven, and the lemon-Dijon dressing ties everything together beautifully. You’ll find that it’s super simple to make but looks and tastes like you spent hours in the kitchen.

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Ingredients You’ll Need

Each ingredient in this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe plays a key role—from the sweet potatoes providing hearty sweetness to the bright, zesty dressing that wakes up the whole dish. When shopping, opt for fresh, firm sweet potatoes and ripe, juicy cherry tomatoes for the best results.

• Sweet Potatoes: Choose firm, heavy ones with smooth skin for optimal roasting and flavor.
• Olive Oil: A good quality extra virgin olive oil adds richness and helps roast the potatoes perfectly.
• Salt & Black Pepper: Basic seasonings that bring out the natural sweetness and balance flavors.
• Apple Cider Vinegar: Adds tanginess and brightens the dressing beautifully.
• Lemon: Fresh lemon juice is key to a vibrant dressing that complements the roasted potatoes.
• Dijon Mustard: Gives the dressing a subtle kick and creamy texture.
• Water: Helps to thin the dressing for a lovely, easy drizzle.
• Red Onion: Thinly sliced for a mild, crisp bite that contrasts nicely with roasted sweetness.
• Cherry Tomatoes: Halved for juicy bursts of flavor throughout the salad.
• Walnuts: Adds crunch and nuttiness, but seeds or other nuts work well too.
• Baby Spinach or Spring Mix: A fresh green base that balances the heartiness of the potatoes.

Variations

I love making this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe my own by tweaking the nuts or greens based on what I have at home. Feel free to switch things up to suit your taste or dietary preferences—it’s that flexible!

• Add Protein: I sometimes toss in roasted chickpeas or grilled chicken, which turns this salad into a hearty all-in-one meal.
• Change Up the Nuts: Pecans, almonds, or pumpkin seeds work beautifully if you’re out of walnuts or want a different crunch.
• Greens Swap: If you don’t have baby spinach, arugula or kale adds a nice peppery or earthy flavor to the mix.
• Make it Vegan: This recipe is naturally vegan, but check your mustard and vinegar labels if you’re strict about ingredients.
• Spice It Up: Adding a pinch of chili flakes to the dressing gives the salad a subtle heat that my family adores.

How to Make Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

Step 1: Roast Those Sweet Potatoes to Perfection

Preheat your oven to 400°F and line a baking sheet with parchment or a silicone mat—this prevents sticking and saves cleanup time, which I always appreciate. Toss your bite-sized sweet potato cubes with 2 tablespoons of olive oil, salt, and black pepper. Spread them out evenly for maximum caramelization. Roast for 10 minutes, flip the cubes to ensure even browning, then roast for another 10 minutes or until you see lovely slight charring. Keep an eye on them—they should be tender inside and a bit crispy on the edges. Once done, set them aside to cool; it helps them hold their shape in the salad.

Step 2: Whisk Up That Zesty Lemon-Dijon Dressing

In a small bowl or jar, combine the apple cider vinegar, fresh lemon juice (from one lemon – save some zest for garnish if you want!), Dijon mustard, water, and a pinch of salt and pepper. I love using a jar because you can give it a good shake to emulsify everything smoothly. This dressing is what brightens the whole salad and brings a perfect balance to the sweet potatoes.

Step 3: Toss Your Veggies and Nuts with Dressing

In a large mixing bowl, combine thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Add half of your dressing and toss everything together gently so the flavors start marrying. This step is crucial to let those onions mellow slightly and the tomatoes soak up some tang.

Step 4: Add Greens and Fold in Roasted Sweet Potatoes

Next, add your baby spinach or spring mix to the bowl. Drizzle the rest of the dressing over the greens and toss carefully, ensuring each leaf is coated without bruising them. Finally, fold in your cooled roasted sweet potatoes with gentle hands so you don’t mash those perfectly roasted edges. Serve immediately and watch it disappear!

How to Serve Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

Garnishes

When I serve this salad, I like to sprinkle a little extra chopped fresh parsley or cilantro on top for a pop of color and herbal freshness. A light dusting of lemon zest also amps up that citrus brightness and makes the presentation pretty for guests.

Side Dishes

This salad pairs wonderfully with grilled chicken, roasted pork tenderloin, or even as a hearty side alongside a cozy soup. My family especially enjoys it with BBQ or grilled fish because the lemon-Dijon dressing cuts through rich flavors beautifully.

Creative Ways to Present

For a festive touch, I’ve served this salad layered in a clear glass trifle bowl so guests can see all the colorful layers—potatoes, greens, tomatoes, and nuts. It’s a simple way to make it feel special at holiday dinners without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and the salad keeps well for up to 3 days. I recommend keeping any extra dressing separate if you plan to store it longer, to prevent the greens from wilting too much.

Freezing

Since this salad has fresh greens, I don’t recommend freezing the whole dish. However, you can roast extra sweet potatoes in advance and freeze those to save prep time later.

Reheating

If you want to enjoy warm roasted sweet potatoes in your salad later, just reheat the potatoes separately in the oven or microwave before tossing with fresh greens and dressing. This prevents the spinach from wilting prematurely.

FAQs

Final Thoughts

This Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe has become one of my absolute favorites because it’s easy to pull together, looks stunning, and tastes incredible. I think you’ll love how the sweet and tangy flavors dance on your palate and the satisfying textures keep every bite interesting. Give it a try for your next get-together or when you want a nutritious and delicious salad that feels like a treat—you won’t regret it!

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