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This roasted sweet potato salad is a perfect side dish to almost any main course, or, it can be enjoyed as a main course all on its own.
This delicious salad is a wonderful cold weather salad that travels well and makes a great lunch that will keep you full until dinner time.
Sweet Potato Salad
This delicious salad is the perfect fall, winter, or even spring, salad. It’s high in fiber, very filling, and pretty darn nutritious. It will fill you up and keep you full until dinner time.
Cold Sweet Potato Salad
While this is more of a warm salad, there is no reason you can’t chill everything after roasting, before serving. This will be just as good served cold as it will be if served warm. Warm is just my personal preference.
In fact, serving it cold will allow you to prepare everything ahead of time to serve later. This is a wonderful salad to prep for lunch the next day. It travels well and won’t leave you feeling sleepy in the late afternoon.
Roasted Sweet Potato Salad
This is a roasted sweet potato salad. But sweet potatoes aren’t the only ingredients in the recipe that can be roasted.
Any of the recipe ingredients can be roasted. If you prefer to have one ingredient roasted and another ingredient not roasted, go for it. If you want to roast them all, go for it.
You could potentially even eat this whole thing raw, but I don’t recommend it. At the very least, roast the sweet potatoes.
I mention this because this recipe came together for me in an odd way. I put it together in bits and pieces. A much easier way to do it is to roast everything that you want roasted, together.
That being said, I would roast the potatoes on one pan and the rest on another because all the other ingredients will roast much faster than the sweet potatoes (unless you cut them very small).
Potato Salad With Bacon
This sweet potato salad includes bacon. I personally used Applegate turkey bacon (not paid to promote them, it’s just what I use). But if you feel comfortable with pork bacon and have a source for bacon you feel comfortable eating, feel free! The flavors will work here just as well.
About The Ingredients
Sweet potatoes – You can use any type of sweet potato you prefer here. Regular sweet potatoes or Japanese sweet potatoes are both excellent choices. Use the variety you prefer. Chop small.
Purple onions – Purple onions will work best in this recipe due to their sweetness. But in a pinch, yellow onions will work too. Chop small.
Apple (approximately ½ a cup chopped) – This can be any type of apple you prefer. Mine was not tart, but a tart apple would taste just as good. Use what you have handy.
Garlic powder – I actually used garlic granules, but either will work fine.
Ground cinnamon – No sugar added!
Cabbage – Optional, if you want this to be a green salad as shown in the photo. You can enjoy this salad without greens if you prefer. If using cabbage, simply slice of thin slices from a head of cabbage and lay in the base of your salad bowl.
Vinaigrette – I used Garlic Mustard Vinaigrette. Many types of vinaigrettes will work here. I would taste test your favorite, however, before pouring it over the salad. Just to be sure the flavors meld.
How To Make Roasted Sweet Potato Salad
As mentioned above, there are a few ways to approach making this. These instructions are a suggestion. Roast as many of the ingredients as you like. I sautéd my onions only because I chopped them so small. They would have burned if I roasted them with the potatoes. If you chop them bigger, they will roast just fine.
Peel and chop the sweet potato and transfer to a mixing bowl. (You can use this same mixing bowl from beginning to end.)
Add the oil and spices and toss well to coat the potatoes as evenly as possible with the spices.
Pour the potatoes out onto a parchment-lined baking pan and roast at 375 F. for approximately 20-30 minutes, or until they are easily poked with a knife or fork.
If you find that they start to get too brown, place a loose piece of foil over the top of the baking pan for the remainder of the baking time.
If roasting in an air fryer, use the roasting function and adjust the time and temperature to 400F. for 20 minutes, or until soft and cooked through.
Sauté the onions (if you haven’t roasted them) until they are translucent or caramelized. Whichever you prefer. I’m terrible at caramelizing, so I didn’t do that.
Chop your apple and add transfer to the mixing bowl.
Cook the bacon separately as you would normally cook your bacon. Then chop it into small bacon bits.
When all the components of the salad are finished, mix them all together in the mixing bowl and then layer over your cabbage, if you opt to use it.
If served with cabbage, this makes a great meal for two people. If not, it’s more like a meal for one.
How To Store Roasted Sweet Potato Salad
This can be stored in an air-tight container, in the fridge, for up to 3 days. If you use cabbage, store the cabbage separately from the potato mixture.
Can You Freeze This Salad?
Do not freeze the cabbage (if using).
If you used the apples raw, then I don’t recommend freezing them. If you roasted them, then they should be fine to freeze. However, the texture of the apples will be slightly different once thawed.
Outside of all that, you can freeze this for up to 2 months.
More Healthy Sweet Potato Recipes
- Sweet Potato Butter
- Loaded Breakfast Sweet Potato
- Southwestern Stuffed Sweet Potato
- Sweet Potato Toast
- Sweet Potato Smoothie
- Slow Cooker Sweet Potato Curry
- Air Fryer Sweet Potato Fries
- Bacon Sweet Potato Soup
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Roasted Sweet Potato Salad Recipe Card + Video
Roasted Sweet Potato Salad
CLICK TO WATCH THIS RECIPE IN ACTION!
- Mixing Bowl
- Wooden Spoon
- Cutting board
- A good knife
- 1½ cups chopped sweet potatoes
- ⅓ cup chopped purple onions
- ½ medium apple (approximately ½ a cup chopped)
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- ¼ tsp. ground cinnamon
- cabbage (as much as you like to make your salad – optional)
- vinaigrette (as much as you like)
- 2 strips bacon (cooked separately, as you would normally cook it)
- Peel and chop the sweet potato and transfer to a mixing bowl. (You can use this same mixing bowl from beginning to end.)Add the oil and spices and toss well to coat the potatoes as evenly as possible with the spices. (If you want to roast the onions, mix them in here too.)
- Pour the potatoes out onto a parchment lined baking pan and roast at 375 F. for approximately 20-30 minutes, or until they are easily poked with a knife or fork. If you find that they start to get too brown, place a loose piece of foil over the top of the baking pan for the remainder of the baking time.If roasting in an air fryer, use the roasting function and adjust time and temperature to 400F. for 20 minutes, or until soft and cooked through.
- Sauté the onions (if you haven't roasted them) until they are translucent or caramelized. Whichever you prefer. I'm terrible at caramelizing, so I didn't do that.
- Chop your apple and transfer to the mixing bowl.
- Cook the bacon separately as you would normally cook your bacon. Then chop it into small bacon bits. Add to the mixing bowl.
- When all the components of the salad are finished, mix them all together in the mixing bowl and then layer over your cabbage, if you opt to use it.
- Add any dressing you'd like to use and serve by itself or over a bed of cabbage or lettuce.