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This is a picture of a Fall Harvest Salad on a plate beside a larger serving platter.

Roasted Sweet Potato Salad Recipe

This roasted sweet potato salad is made with caramelized sweet potatoes, apples, kale, feta, pecans, and balsamic vinaigrette. An easy, hearty salad for holidays or weeknight dinners.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 519kcal
Author: Ruth Truett

Equipment

  • cutting board
  • chef's knife
  • sheet pan
  • parchment paper
  • measuring cups
  • measuring spoons
  • whisk

Ingredients

Roasted Sweet Potatoes

  • 1-1½ lbs sweet potato
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • 3-5 fresh sage leaves

Balsamic Vinaigrette

  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoon whole grain mustard
  • kosher salt and fresh ground pepper, to taste

Fall Harvest Salad Assembly

  • 3 cups baby arugula
  • 1 bunch lacinato kale, ribs removed and chopped massage the kale just a bit to make it more tender
  • 1 Honeycrisp apple, thinly sliced
  • ½ cup pomegranate arils
  • ½ cup pecans, toasted used candied pecans if you like
  • ½ cup feta cheese, crumbled
  • flaky sea salt, for finishing

Instructions

Roasting The Sweet Potatoes

  • Cube the sweet potatoes into bite-sized pieces. Toss the potato cubes in olive oil and sprinkle with kosher salt and fresh ground pepper. Roast on a parchment-lined sheet pan for 20 minutes in a preheated 400° oven.
  • Once they have roasted for 20 minutes, throw the whole sage leaves on top and let them continue roasting for an additional 5 minutes.
  • Remove the sheet pan from the oven. The sage leaves will have dried out quite a bit. You can pulverize them between your fingers or finely mince them with a knife. Then, sprinkle them back over the top of the sweet potatoes and toss.

The Balsamic Vinaigrette

  • Whisk all of the vinaigrette ingredients together in a mixing bowl and set aside until ready to serve.

Fall Harvest Salad Assembly

  • Starting with a base of arugula, layer all of the ingredients together. Finish by topping with the roasted sweet potato cubes and the balsamic dressing. I always add another sprinkle of the feta cheese at the end for good measure.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 54g | Protein: 10g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 17mg | Sodium: 1888mg | Potassium: 1056mg | Fiber: 12g | Sugar: 18g | Vitamin A: 31348IU | Vitamin C: 74mg | Calcium: 364mg | Iron: 3mg
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