Roasted Sweet Potato Salad
Meet the side dish with range. This Roasted Sweet Potato Salad is cozy but fresh, hearty but bright, and totally happy hanging out in the fridge until you’re ready to serve. Basically, it’s the low-maintenance guest everyone wants at the table.
It’s the kind of side dish that feels right at home at a holiday party, on a picnic table, alongside a weekday dinner, or packed into a make-ahead lunch. The roasted veggies bring natural sweetness and earthy depth, while the red wine vinegar adds just enough tang to keep every forkful lively.
I love when a simple veggie dish delivers both big flavor and meaningful nourishment. Made with tender sweet potatoes, roasted carrots, caramelized Vidalia onion, and smoky spices, this colorful salad brings fiber, beta-carotene, potassium, and serious staying power to the table. Extra-virgin olive oil helps everything taste rich and satisfying, and because the salad is served chilled, it’s a dream for prepping ahead and pulling from the fridge when you need an easy, fuss-free side.
If you’re craving more colorful, comfort-style sides, you may also love The Best Roasted Vegetables, Sweet Potato with Ultra-Crispy Parmesan & Cracked Pepper, Parmesan-Crusted Delicate Squash, Cheesy Sweet Potato Casserole, and Roasted Butternut Squash & Kale Salad.
A chilled salad with warm, roasty flavor
Here’s the fun twist: this salad starts in the oven but finishes in the fridge. The roasting step coaxes out all those caramelized, slightly crispy edges—my personal weakness—then the vegetables cool down and soak up a tangy red wine vinaigrette. The result is hearty, bright, and a little unexpected.
I first started making versions of this when I needed a make-ahead side that could handle real-life timing. You know the drill: the oven is packed, someone is asking what they can bring, Ian is “just tasting” the roasted pieces off the sheet pan, and I’m trying to get one dish fully done before the kitchen turns into a traffic jam. This salad became the answer. Roast it, chill it, garnish before serving, and voilà—one gorgeous dish, zero last-minute fuss.
A few tasty finishing touches
Right before serving, I love adding chopped scallions for a fresh pop and either toasted nuts or crunchy granola for texture. Pecans, walnuts, pistachios, or almonds all work nicely here. The granola may sound a little surprising, but trust me—it brings a sweet-savory crunch that plays so well with the smoky paprika and tangy vinegar.
Serve this chilled Roasted Sweet Potato Salad with roasted chicken, salmon, turkey burgers, veggie burgers, a simple sandwich, or wrap. It’s also lovely spooned over greens with chickpeas or leftover chicken for an easy lunch.
Try my Superfood Salad!
Roasted Sweet Potato Salad
Ingredients
- 4 medium sweet potatoes, cut into 1-inch bite-size pieces, skin on
- 6 carrots, peeled and cut into 1-inch pieces
- 1 medium Vidalia onion, diced
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper, optional, if you like heat
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons red wine vinegar
- Optional garnish: chopped scallions, crunchy granola, and/or toasted nuts.
Instructions
- Preheat oven to 400 degrees. Mist a large baking sheet with oil spray and set aside.
- Add sweet potatoes, carrots, and diced onion to a large mixing bowl and toss with 1 tablespoon olive oil. Add paprika, oregano, cayenne pepper, salt and black pepper and mix to distribute all over veggies.
- Spread the veggies out onto the baking sheet and mist generously with olive oil spray. Roast in oven for about 30 minutes, or until fork-tender.
- Remove vegetables from the oven and allow to cool at room temperature.
- Transfer the cooled veggies to a large bowl (I like to rinse and reuse the original mixing bowl). Add in the red wine vinegar and remaining 1 tablespoon, and using a large spoon, gently toss the veggies to coat with dressing.
- Place in the fridge to chill for at least an hour before serving. Season with additional salt and pepper to taste. Garnish with chopped scallions and crunchy granola or toasted nuts.
I love this recipe and so many of your recipes ! Thanks for keeping us healthy and tasty at the same time
Nancy Pagano
Nancy, thank you for the sweetest note! I’m so happy you’re loving the recipes—and it means the world to know they’re helping you stay healthy and satisfied. I’m grateful to have you in this delicious little community!