Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

If you’re anything like me and love a salad that feels like a true meal, you’re going to adore this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe. It’s a fantastic blend of tender, caramelized sweet potatoes, crisp veggies, and a tangy, zesty dressing that brings everything together. Trust me, this salad is not just a side dish—it’s a flavor-packed experience that your family and friends will rave about. Let me walk you through every detail so you can get it just right.

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Ingredients You’ll Need

Each ingredient plays a special role here—from the rich, caramelized sweet potatoes to the brightness of lemon and zing of Dijon. When picking your produce, aim for firm sweet potatoes without blemishes, and choose ripe, juicy cherry tomatoes for the best flavor burst.

• Sweet Potatoes: Choose firm, evenly shaped ones for even roasting.
• Olive Oil: Extra virgin for the best flavor, it helps the potatoes get that gorgeous caramelized finish.
• Salt & Pepper: Fundamental for seasoning, don’t skim here—season well for depth.
• Apple Cider Vinegar: Adds a gentle tartness that balances the sweetness perfectly.
• Lemon: Fresh is key — fresh lemon juice brightens the dressing and ties the salad together.
• Dijon Mustard: Provides a little kick and creaminess to the dressing.
• Water: A bit to mellow the dressing and help with tossing.
• Red Onion: Thinly sliced for a gentle sharpness without overpowering.
• Cherry Tomatoes: Halved for juicy pops of sweetness throughout.
• Walnuts: Toasted or raw, they add a lovely crunch—feel free to swap with your favorite nuts or seeds!
• Baby Spinach or Spring Mix: The fresh greens add color, texture, and nutrition.

Variations

I love making this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe my own by switching up the nuts, adding herbs, or even swapping the greens. Feel free to get creative—you’ll find this salad is a flexible base that you can customize to your tastes or what’s in your pantry.

• Nut Swap: I’ve had great success with pecans or toasted pumpkin seeds when walnuts aren’t on hand.
• Add Fresh Herbs: Toss in some chopped parsley or cilantro for a fresh twist.
• Spicy Kick: A pinch of red pepper flakes in the dressing gives it an extra zip that my family loves.
• Greens Variation: Try kale or arugula for a bolder, peppery flavor.

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

Step 1: Roast those sweet potatoes to caramelized perfection

First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. Spread your bite-sized sweet potato cubes evenly on the sheet, then drizzle with olive oil. Sprinkle with salt and pepper — don’t be shy here, seasoning is key. Roast for 10 minutes, flip gently using a spatula, then roast another 10 minutes or until you see some nice golden charred edges. That caramelization is what adds the depth of flavor you’ll fall in love with. Once done, set them aside to cool slightly before tossing.

Step 2: Whip up the bright and zesty lemon-Dijon dressing

While the potatoes roast, mix up the dressing—it’s so easy and makes all the difference. In a small bowl or jar, combine apple cider vinegar, freshly squeezed lemon juice, Dijon mustard, water, and a pinch of salt and pepper. I like to whisk or shake it really well until everything emulsifies into a smooth, tangy dressing. This zingy mix is what wakes up the salad with a delicious contrast to the sweetness.

Step 3: Mix veggies and walnuts with half the dressing

Grab a large bowl and toss in your thinly sliced red onions, halved cherry tomatoes, and chopped walnuts. Add about half of your dressing and mix well to ensure every bite is flavorful. This lets those fresh ingredients soak in just enough dressing without becoming soggy.

Step 4: Add greens and remaining dressing, then combine with potatoes

Next, add your baby spinach or spring mix to the bowl, pour over the rest of the dressing, and toss gently to coat. Finally, crown the salad with your beautifully roasted sweet potatoes, giving it one last toss. At this point, everything should be coated just right, with the warm potatoes softening the greens slightly and marrying the flavors.

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

Garnishes

I typically sprinkle a few extra chopped walnuts or toasted seeds on top for crunch right before serving. For a pop of color and freshness, adding a few fresh herb leaves like parsley or basil never disappoints. Sometimes, a little crumbled feta adds a creamy salty contrast that my family adores.

Side Dishes

This salad pairs wonderfully with grilled chicken or roasted salmon for a balanced dinner. I’ve also served it alongside warm quinoa or couscous for a hearty vegetarian meal. On busy nights, it makes a great accompaniment to simple roasted meats or even veggie burgers.

Creative Ways to Present

For gatherings, I love serving this salad layered in a large glass bowl so the colors shine through. Another fun idea is to put it in individual mason jars for picnics or potlucks—easy to transport and so pretty! Sometimes, I’ll plate it as a composed salad with the sweet potatoes in the center and greens fanned around the edge to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. I like to keep the dressing separate when possible to prevent the greens from wilting too much—just toss everything together when you’re ready to eat.

Freezing

This salad doesn’t freeze well because of the fresh greens and dressing, so I recommend making just the amount you need. However, you can freeze roasted sweet potatoes on their own if you want to prep ahead.

Reheating

If you have leftover roasted potatoes, reheat them gently in a skillet or oven to retain their crispness before mixing back into fresh greens and dressing. Avoid microwaving as it can make them soggy.

FAQs

Final Thoughts

I absolutely love how this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe has become a go-to in my kitchen, especially during fall and winter. It’s one of those recipes that feels fancy and healthy yet comes together so effortlessly. I hope you enjoy making it as much as I do—your taste buds (and guests) will thank you!

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