Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe

If you’re looking for that perfect combo of sweet, tangy, and crunchy, you have to try this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe. I absolutely love how the roasted sweet potatoes bring a caramelized sweetness that pairs beautifully with the zesty lemon-Dijon dressing. It’s just the kind of salad that feels hearty enough to eat as a light meal but can also hold its own as a side at any get-together. Trust me, once you make it, you’ll be reaching for it over and over again.

this …

Ingredients You’ll Need

I love how the ingredients in this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe come together to create a dish that’s both vibrant and comforting. Plus, each element plays a key role—from the sweet potatoes’ natural sweetness to the mustard’s sharpness in the dressing. Here’s a quick overview of what you’ll want to hunt for at the store.

• Sweet Potatoes: Choose firm, brightly colored sweet potatoes with no bruises for the best roasting results.
• Olive Oil: A good quality extra virgin olive oil works best for roasting and dressing.
• Salt & Black Pepper: Essential for seasoning—not just the potatoes but the dressing too.
• Apple Cider Vinegar: Adds tartness that balances the sweet potatoes wonderfully.
• Lemon: Fresh lemon juice brightens the dressing and adds a fresh zing.
• Dijon Mustard: Gives the dressing just the right amount of tang and depth.
• Water: Helps thin out the dressing for easy tossing without losing flavor.
• Red Onion: Thinly sliced for a mild bite; soaking in the dressing softens its sharpness.
• Cherry Tomatoes: Halved for juicy bursts that contrast perfectly in texture.
• Walnuts: Toasted or raw, walnuts add crunch and a lovely nutty flavor—feel free to swap for any nut or seed you like.
• Baby Spinach or Spring Mix: Provides a fresh, green base that holds up beautifully to the warm potatoes and dressing.

Variations

I like to switch things up a bit depending on the season or what’s in my fridge. This Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe is super versatile, so feel free to customize it to your taste. Trust me, your creativity will pay off.

• Variation: Swap out the walnuts for toasted pecans or sunflower seeds if you’re looking for a different crunch—my family goes crazy for pecans when I make this in the fall.
• Dietary Modification: Use arugula instead of spinach for a slightly peppery bite that balances the sweet potatoes beautifully.
• Seasonal Twist: Add roasted beets or diced apples for extra color and flavor depth during the holidays.
• Extra Protein: Toss in some crumbled feta or grilled chicken to make it a more filling main dish; I love feta for that tangy creaminess.

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

Step 1: Roast Your Sweet Potatoes to Perfection

Preheat your oven to 400°F and line a large baking sheet with parchment paper or a silicone mat. Chop your sweet potatoes into bite-sized cubes—about 1-inch pieces work great so they roast evenly. Toss them with 2 tablespoons of olive oil, sprinkle with salt and pepper, then spread them out in one layer on the baking sheet. Roast for 10 minutes, then flip to help them caramelize evenly. Roast for another 10 minutes or until they’re slightly charred and tender inside. This roasting step is key; the caramelized edges add so much flavor and texture.

Step 2: Whisk Together Your Lemon-Dijon Dressing

While the potatoes roast, prepare the dressing. In a small jar or bowl, combine 2 tablespoons apple cider vinegar, the juice of one lemon (that fresh zing!), 1 teaspoon Dijon mustard, 2 tablespoons water, and salt and pepper to taste. Give it all a good whisk until it’s smooth and slightly creamy. I discovered this trick of using water to loosen the dressing; it makes it easier to coat the salad without watering down the flavors.

Step 3: Combine the Fresh Ingredients

In a large bowl, add your thinly sliced red onion, halved cherry tomatoes, and chopped walnuts. Pour in half the dressing and toss gently to coat, letting the onion mellow out in the vinegar-lemon mix. Then add the baby spinach or spring mix and the remaining dressing, tossing well so every leaf is dressed and ready to mingle with the warm potatoes.

Step 4: Bring It All Together

Finally, add your roasted sweet potatoes to the salad bowl. Toss everything gently once more so those tender cubes get a light coating of the dressing and mingle nicely with the veggies and greens. Serve immediately for the best texture contrast, or let it sit for 15 minutes if you like your greens slightly softened. Both ways are delicious!

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

Garnishes

I often sprinkle a few extra chopped walnuts or pumpkin seeds on top just before serving for added crunch. A little sprinkle of fresh herbs like parsley or cilantro also brightens up the dish and makes it look so inviting. Sometimes, I even add a handful of crumbled feta—it adds a lovely salty contrast that I absolutely adore.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a balanced meal. It’s also an excellent side at a barbecue or holiday spread alongside roasted turkey or pork. For vegetarian gatherings, I’ll often serve it with a warm grain like quinoa or couscous to round out the meal.

Creative Ways to Present

One of my favorite tricks is layering this salad in a wide clear glass bowl, so you see the vibrant colors through the sides—it’s such a conversation starter at parties. For special occasions, serving it in individual mason jars with a lemon wedge on top makes it feel extra fancy and travel-friendly for potlucks.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 2 days. To keep the spinach from wilting too much, I store the greens and roasted sweet potatoes separately if I know I won’t eat it right away. That way, I toss them together just before serving, and it tastes almost freshly made.

Freezing

Because of the fresh greens, this salad isn’t the best candidate for freezing. The spinach wilts and the dressing can separate after thawing. If you want to freeze roasted sweet potatoes separately, that works fine though—they reheat beautifully.

Reheating

I reheat leftover roasted sweet potatoes in the oven or on the stovetop to bring back that roasted crispness. Then I toss them with fresh spinach and freshly made or leftover dressing to refresh the salad. Avoid microwaving if you can—it tends to make the veggies soggy.

FAQs

Final Thoughts

I have to say, this Roasted Sweet Potato Salad with Lemon-Dijon Dressing Recipe has become one of my go-to recipes whenever I want something flavorful, easy, and a little bit special. It’s so satisfying and gets better with every bite thanks to that perfect balance of sweet, tangy, and crunchy elements. If you’re craving a salad that’s more than just lettuce and dressing, give this a try—I promise it’ll become a family favorite before you know it!

Print