Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

I absolutely love how this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe turns out every time. It’s the kind of dish that feels hearty and fresh all at once—perfect for when you want something healthy but still packed with flavor. The roasted sweet potatoes bring a natural sweetness balanced beautifully with the tangy, zesty lemon-Dijon dressing that just wakes up your taste buds.

Whether you’re bringing this salad to a potluck or serving it as a side for dinner, it’s always a hit. I used to struggle with getting roasted veggies to stay crisp and flavorful in salads, but this recipe nails it by roasting the sweet potatoes just right and tossing everything with the dressing at just the right moment. You’ll find that it’s a great way to enjoy fall flavors year-round without any complicated prep.

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Ingredients You’ll Need

These ingredients come together in such a natural, delicious way. I love how the freshness of the veggies balances out the richness of the roasted sweet potatoes—and the lemon-Dijon dressing pulls it all together with a bright punch. When shopping, pick sweet potatoes that feel firm and avoid any with sprouts or blemishes for the best roasting results.

• Sweet potatoes: Choose firm, evenly sized ones to ensure even roasting.
• Olive oil: Use good quality extra virgin olive oil for richer flavor.
• Salt & black pepper: Essential to bring out all the flavors in the salad.
• Apple cider vinegar: Adds a subtle tang without overpowering the dish.
• Lemon: Freshly squeezed lemon juice elevates the dressing’s brightness.
• Dijon mustard: Gives the dressing a gentle kick and creaminess.
• Water: Helps thin the dressing to the perfect consistency.
• Red onion: Thinly sliced for a sharp yet sweet crunch.
• Cherry tomatoes: Fresh and juicy, they add bursts of color and flavor.
• Chopped walnuts: Adds crunch and nuttiness, but feel free to swap with your favorite nuts or seeds.
• Baby spinach or spring mix: Fresh greens provide balance and a tender texture.

Variations

I love to keep this salad versatile depending on the season or what I have on hand. Feel free to switch up the nuts or greens, or even add some protein like grilled chicken or chickpeas to make it more filling.

• Swap Nuts: I once used toasted pecans instead of walnuts, which added a buttery twist that my family went crazy for.
• Leafy Greens: Try kale or arugula for a peppery bite—just massage kale with a bit of the dressing beforehand to soften it.
• Add Protein: Grilled tofu or chickpeas can turn this side salad into a satisfying main dish.
• Seasonal Veggies: Roasted Brussels sprouts or roasted beets mixed in add an extra layer of flavor and color.

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

Step 1: Roast Your Sweet Potatoes to Perfection

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper or a silicone mat. Chop your sweet potatoes into bite-sized cubes and spread them out evenly on the sheet. Drizzle with olive oil, then sprinkle the salt and pepper. Roast for 10 minutes, then flip the cubes so they brown evenly, roasting an additional 10 minutes. You’re looking for them to be caramelized with a slight char, which brings out that amazing natural sweetness. Once done, pull them out and let them cool slightly so they don’t wilt the greens later.

Step 2: Whisk Together the Zesty Lemon-Dijon Dressing

I like to mix this dressing right after the potatoes go in the oven so it has a few minutes to marry the flavors. Combine apple cider vinegar, freshly squeezed lemon juice, Dijon mustard, water, and a pinch of salt and pepper in a small bowl or jar. Give it a good whisk or shake until it’s smooth and lightly emulsified. This simple dressing has such a bright punch that it really lifts all the salad ingredients.

Step 3: Toss Your Veggies and Nuts With Half the Dressing

In a large salad bowl, add your thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half of the dressing and toss everything together so those flavors soak in. This pre-toss creates a wonderful base that softens the onions and lets the tomatoes soak in some tanginess.

Step 4: Add Greens and The Rest of the Dressing, Then Combine With Potatoes

Next, add your baby spinach or spring mix to the bowl along with the remaining dressing. Toss well so all the greens get that lovely tang from the dressing. Finally, gently fold in the roasted sweet potatoes—this way they keep their shape and texture. Serve immediately or let the flavors mingle for 10-15 minutes before enjoying.

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

Garnishes

I usually sprinkle a little extra chopped walnuts or a handful of fresh herbs like parsley or cilantro on top before serving. Sometimes I add a few crumbles of feta or goat cheese too—it adds a tangy creaminess that pairs beautifully with the lemon dressing. These small touches really make the dish feel special.

Side Dishes

This salad is fantastic alongside roasted chicken, grilled fish, or even as a vibrant side to a burger. At some family dinners, I pair it with a warm grain like quinoa or wild rice to round out the meal. It’s also a delight next to some crusty bread and hummus for a lighter bite.

Creative Ways to Present

For special occasions, I like to serve this salad in beautiful glass bowls so you can see all the colorful layers. Another fun idea is to roast sweet potato chunks in individual mini ramekins topped with the salad tossed around it for an elegant plating. You could even assemble it as a composed salad on a large platter, creating little mounds artfully adorned with herbs and nuts.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and enjoy them within 2 days for the best texture and flavor. The salad holds up well chilled, and the roasted sweet potatoes stay tender without getting mushy if kept separate until serving.

Freezing

Freezing this salad isn’t my favorite because the fresh greens and dressing don’t freeze well — they can get soggy or wilted upon thawing. However, I’ve frozen roasted sweet potatoes separately, which reheat nicely and can be tossed with fresh spinach and dressing later for quick salad-making.

Reheating

When reheating leftovers featuring roasted sweet potatoes, I gently warm just the potatoes in the oven or microwave before tossing them with fresh greens and dressing. This keeps the salad vibrant and prevents the greens from becoming limp or overcooked.

FAQs

Final Thoughts

This Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe has become one of my go-to dishes when I want something both nourishing and bright. It’s so satisfying yet simple, and sharing it with family always brings great feedback. I hope you give it a try soon—you might find it as comforting and versatile as I do, perfect for any day you want a little sunshine in your bowl.

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