This roasted sweet potato salad features caramelized sweet potatoes and red onions paired with toasted nuts, tart dried cranberries, creamy goat cheese, and fresh herbs, all tossed in a tangy vinaigrette. It’s a beautiful and delicious dish that works just as well for a weeknight dinner as it does for holiday gatherings.
Why You’ll Love This Recipe
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Incredible flavor balance – sweet, savory, tangy, and creamy in every bite.
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Easy to make – most of the work involves simple roasting and light assembly.
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Beautiful presentation – colorful and textured, perfect for special occasions.
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Customizable – easy to adapt with vegan swaps, different cheeses, or added greens.
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Great for meal prep – enjoy warm, chilled, or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 large sweet potato (or 2 medium), peeled (optional) and cut into 1-inch cubes
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1 medium red onion, chopped
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3 tablespoons olive oil (for roasting)
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100 grams (about ½ cup) chopped pecans or almonds
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½ cup dried cranberries, chopped if large
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½ cup goat cheese, crumbled
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⅛ cup fresh parsley or cilantro, chopped
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3 tablespoons extra virgin olive oil (for dressing)
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1 tablespoon red wine vinegar
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1 teaspoon Dijon mustard
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Salt and freshly ground black pepper, to taste
Directions
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Preheat oven to 450°F (230°C).
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Line a baking sheet with foil and spread 3 tablespoons of olive oil on it.
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Toss the sweet potato cubes and chopped red onion with salt and pepper. Spread them on the baking sheet in a single layer.
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Roast for 20 minutes. Then, turn the oven to broil (still at 450°F) and continue roasting for an additional 15 minutes, until the sweet potatoes are browned and tender.
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While the vegetables are roasting, toast the chopped pecans or almonds in a dry skillet over medium heat for about 2 minutes, stirring frequently to avoid burning.
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Chop the herbs and crumble the goat cheese.
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In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper.
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Once the sweet potatoes and onions are done, transfer them to a large salad bowl.
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Add the toasted nuts, dried cranberries, crumbled goat cheese, and chopped herbs.
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Drizzle with the dressing and toss gently to combine. Serve immediately or at room temperature.
Servings and timing
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Yields: 6 servings
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Prep time: 10 minutes
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Cook time: 40 minutes
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Total time: 50 minutes
Variations
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Make it vegan: Skip the goat cheese or use a plant-based alternative.
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Try other cheeses: Feta, blue cheese, or ricotta salata work well.
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Use other nuts: Walnuts or cashews offer great texture and flavor.
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Add greens: Toss in arugula, spinach, or kale for a salad base.
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Boost protein: Add cooked lentils, chickpeas, or grilled chicken for a heartier meal.
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Roast extra vegetables: Bell peppers, Brussels sprouts, or zucchini make nice additions.
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Add sweetness: A drizzle of maple syrup or honey in the dressing enhances the natural sweetness.
Storage/Reheating
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Store the salad in an airtight container in the refrigerator for up to 3 days.
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For best results, keep the dressing separate and add it before serving.
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Enjoy the salad cold, at room temperature, or gently reheated in the microwave or oven.
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If reheating, remove the goat cheese beforehand and add it fresh after warming.
FAQs
How long can I store this salad in the fridge?
You can store it for up to 3 days in an airtight container. For the best texture, keep the dressing and cheese separate until ready to serve.
Can I make this salad ahead of time?
Yes, you can roast the vegetables and toast the nuts ahead. Assemble with the dressing and cheese just before serving.
What other dressings can I use?
Try a maple-Dijon vinaigrette, balsamic glaze, or even a tahini-based dressing for a unique twist.
Is this salad served warm or cold?
It can be served warm, cold, or at room temperature. It’s delicious either way.
Can I use different vegetables?
Absolutely. Butternut squash, parsnips, or even carrots would work well roasted in this dish.
Can I substitute the goat cheese?
Yes, feta, blue cheese, or even a dairy-free cheese can be used as a substitute.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. Just make sure to check labels on the mustard and vinegar if you’re sensitive.
Can I add grains to make it more filling?
Definitely. Cooked quinoa, farro, or wild rice are great additions for a more substantial meal.
What’s the best nut to use in this salad?
Pecans and almonds are both excellent. Walnuts or cashews can also work depending on your flavor preferences.
Will kids enjoy this salad?
It depends on their tastes, but the sweet potatoes, cranberries, and cheese usually appeal to many kids. You can leave out stronger herbs or dressings if needed.
Conclusion
This roasted sweet potato salad with goat cheese and pecans is a perfect balance of sweet, savory, and tangy flavors. Whether you’re preparing a quick lunch, bringing a dish to a gathering, or looking for a colorful side, this recipe is easy to make, incredibly satisfying, and endlessly customizable. Try it once, and you’ll be adding it to your regular rotation.
