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roasted sweet potatoes

Roasted Sweet Potato Salad Recipe

Roasted Sweet Potato Salad is a vibrant, flavour-packed dish featuring tender caramelised sweet potatoes, creamy goat cheese, juicy pomegranate, dried cranberries, crunchy almonds and pepitas. Finished with a bright orange balsamic dressing and fresh herbs, this colourful salad delivers a delicious balance of sweet, savoury, tangy and crunchy flavours—perfect as a healthy side dish or light vegetarian meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Course Salad, Side Dish
Cuisine Continental, Modern Vegetarian
Servings 6 People
Calories 315 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Large Chopping Board:
  • 1 Large Mixing Bowl
  • 1 Large Baking Tray
  • 1 Baking Parchment
  • 1 Small Mixing Bowl
  • 1 Whisk
  • 1 Large Serving Bowl –

Ingredients
  

For The Roasted Sweet Potatoes

  • 2 lb sweet potatoes
  • 1 tablespoon olive oil - extra-virgin
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper

For The Salad

  • 3 tablespoons sliced almonds
  • 2 tablespoons dried cranberries
  • 4 tablespoons pomegranate arils
  • 2 tablespoons roasted pepitas
  • 4 oz goat cheese
  • 1 tablespoon fresh parsley

For The Orange Balsamic Dressing

  • ¼ cup olive oil - extra-virgin
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon fresh thyme
  • Pinch of salt

Instructions
 

🔥 Step 1: Prepare The Oven

  • 🔥 Preheat your oven to 200°C fan/220°C conventional.
  • 📜 Line a large baking tray with baking parchment.
  • 🥄 Lightly grease the parchment if desired.

🍠 Step 2: Prepare The Sweet Potatoes

  • 🔪 Peel the sweet potatoes and cut them into evenly sized cubes.
  • 🥣 Place the cubes in a large mixing bowl.
  • 🫒 Add the olive oil, salt and black pepper.
  • 🥄 Toss thoroughly until every piece is lightly coated.

🔥 Step 3: Roast Until Tender

  • 🍠 Spread the sweet potatoes across the prepared baking tray in a single layer.
  • ↔️ Leave a little space between the pieces to encourage proper browning.
  • 🔥 Roast for approximately 20–25 minutes, turning once halfway through.
  • 🍴 Check that the potatoes are fork-tender and lightly caramelised around the edges.
  • ❄️ Remove from the oven and allow them to cool for 5–10 minutes.

🍊 Step 4: Make The Orange Balsamic Dressing

  • 🥣 Add the olive oil, apple cider vinegar, balsamic vinegar, orange zest and fresh orange juice to a small mixing bowl.
  • 🌿 Add the fresh thyme and a pinch of salt.
  • 🥄 Whisk vigorously until the ingredients are well combined.
  • 👅 Taste the dressing and adjust the seasoning if necessary.

🌰 Step 5: Prepare The Toppings

  • 🌰 Lightly toast the sliced almonds in a dry frying pan over medium-low heat until fragrant and lightly golden.
  • 🔄 Stir or shake the pan regularly to prevent the almonds from burning.
  • ❄️ Transfer the toasted almonds to a plate and allow them to cool.
  • ❤️ Prepare the pomegranate arils if they have not already been removed from the fruit.

🥗 Step 6: Assemble The Salad

  • 🥣 Place the roasted sweet potatoes in a large serving bowl.
  • 🍒 Add the dried cranberries, pomegranate arils, toasted almonds and roasted pepitas.
  • 🌿 Scatter over the fresh parsley.
  • 🧀 Crumble the goat cheese evenly over the ingredients.
  • 🍊 Pour approximately half of the orange balsamic dressing over the salad.

🥄 Step 7: Gently Toss The Salad

  • 🥄 Use a large serving spoon to gently fold the ingredients together.
  • 🔄 Lift and turn the ingredients rather than stirring aggressively.
  • ⚠️ Be careful not to crush the roasted sweet potatoes or pomegranate arils.
  • 🍊 Taste the salad and add more dressing if needed.
  • 🧀 Finish with a little extra goat cheese, toasted almonds and pomegranate arils.

✨ Step 8: Serve

  • 🍽️ Serve the Roasted Sweet Potato Salad warm, at room temperature or chilled.
  • 🌿 Garnish with a little extra fresh parsley or thyme for a vibrant finish.
  • 🥗 Serve immediately for the best combination of creamy, crunchy, sweet and savoury textures.

Notes

  • 🍠 Roast Evenly: Cut the sweet potatoes into similar-sized cubes so they roast evenly and develop beautifully caramelised edges.
  • 🔥 Avoid Overcrowding: Spread the sweet potatoes in a single layer on the baking tray to encourage roasting rather than steaming.
  • 🍊 Use Fresh Citrus: Fresh orange zest and juice give the balsamic dressing a brighter, more vibrant flavour.
  • 🌰 Toast The Nuts: Lightly toast the almonds and pepitas for extra crunch and a delicious nutty aroma.
  • 🧀 Add Cheese Last: Crumble the goat cheese over the salad just before serving to preserve its creamy texture and appearance.
  • 🥄 Dress Gently: Add the orange balsamic dressing gradually and fold the salad carefully to keep the roasted sweet potatoes intact.
  • 🌈 Serve Fresh: For the best combination of colour, texture and flavour, add the pomegranate, herbs and crunchy toppings shortly before serving.
Keyword Roasted Sweet Potato Salad