There’s something about the sweet, caramelized magic that happens when sweet potatoes roast to perfection—crispy edges and tender centers that practically melt in your mouth. When I toss those roasted cubes with fresh, peppery spinach and a bright, tangy dressing, the result is a salad that’s anything but ordinary. Whether you’re craving a hearty side or a light yet satisfying main, this Roasted Sweet Potato and Spinach Salad strikes the perfect balance between comfort and freshness. It’s quick enough for a weeknight dinner but fancy enough to impress guests, bringing warmth and vibrant color to your plate every time.
Why choose Roasted Sweet Potato and Spinach Salad?
Bold Flavor Explosion: Sweet, caramelized potatoes meet fresh, peppery spinach for a taste that wakes up your palate. Effortless Prep: Roasting requires minimal hands-on time, perfect for busy evenings. Nutrient-Packed: This salad offers a nourishing blend of vitamins and fiber. Versatile Meal: Serve it warm or chilled, as a light main or vibrant side. Crowd-Pleasing Colors: Your plate shines with gorgeous autumn hues that invite everyone to dig in.
Roasted Sweet Potato and Spinach Salad Ingredients
For the Roasted Sweet Potatoes
• Sweet potatoes – choose firm ones with smooth skin for the best roasting results.
• Olive oil – coats the potatoes evenly, helping them caramelize beautifully.
• Smoked paprika – adds a subtle smoky depth that complements the sweetness.
• Salt – enhances the natural flavors and balances the sweetness perfectly.
For the Salad
• Fresh spinach – use young, tender leaves for a peppery crunch.
• Red onion – thinly sliced for a mild, zesty bite that lifts the salad.
• Toasted pecans or walnuts – add crunch and a buttery richness that pairs well with roasted sweet potatoes.
For the Dressing
• Balsamic vinegar – brings tang and brightness, tying the flavors together in this Roasted Sweet Potato and Spinach Salad.
• Dijon mustard – gives the dressing a gentle kick and creamy texture.
• Honey or maple syrup – balances acidity with a touch of natural sweetness.
• Extra virgin olive oil – emulsifies the dressing with a fruity, smooth finish.
How to Make Roasted Sweet Potato and Spinach Salad
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Toss sweet potato cubes in a bowl with olive oil, smoked paprika, and salt for even seasoning.
- Roast on the middle rack for 25–30 minutes, flipping halfway, until edges turn golden brown and tender inside.
- Cool potatoes on the sheet for 5 minutes to let them firm up and retain crispiness.
- For the Dressing:
- Whisk balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil until emulsified and silky smooth.
- Assemble salad by combining fresh spinach, red onion, roasted sweet potatoes, and toasted pecans in a large bowl.
- Drizzle dressing over the salad and gently toss until every leaf and cube is coated in vibrant flavors.
Optional: Garnish with crumbled feta for a tangy, creamy finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Sweet Potato and Spinach Salad
Fridge: Store leftovers in an airtight container for up to 3 days. Keep the dressing separate to maintain the salad’s freshness.
Freezer: Avoid freezing the assembled salad, as the spinach may become soggy upon thawing. Instead, freeze roasted sweet potatoes in a freezer-safe bag for up to 2 months.
Reheating: If desired, reheat sweet potatoes in the oven or microwave before mixing them back into the salad. Enjoy your vibrant Roasted Sweet Potato and Spinach Salad fresh!
Expert Tips for Roasted Sweet Potato and Spinach Salad
- Choose firm sweet potatoes: Select sweet potatoes without bruises or soft spots to ensure even roasting and perfect caramelization.
- Cut evenly: Cube sweet potatoes uniformly so they roast at the same rate, avoiding some pieces being mushy while others are undercooked.
- Don’t overcrowd the pan: Spread sweet potatoes in a single layer on the baking sheet to allow air circulation and crisp edges.
- Toss gently when combining: Use a light hand when mixing the salad to keep the spinach fresh and prevent bruising.
- Balance flavors: Adjust the dressing’s sweetness and acidity to your taste to enhance the bold flavors of this Roasted Sweet Potato and Spinach Salad.
What to Serve with Roasted Sweet Potato and Spinach Salad?
Fresh greens and warm, caramelized flavors create irresistible encounters on your table.
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Crispy Garlic Bread: The buttery, garlicky crunch of this bread complements the salad’s vibrant flavors beautifully. Perfect for sopping up any leftover dressing.
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Herbed Quinoa: Light and fluffy, quinoa brings a nutty texture that enhances the salad while adding protein to the meal.
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Grilled Chicken: Tender, grilled chicken breast pairs wonderfully with the sweet and tangy flavors, transforming the salad into a hearty main course.
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Roasted Brussels Sprouts: These add a crispy texture and earthy taste, enhancing the richness of the roasted sweet potatoes. Toss with olive oil and balsamic for a flavor boost!
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Citrus-Infused Sparkling Water: A refreshing drink, this fizzy beverage balances the salad’s sweetness and brings out the dressing’s bright notes.
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Chocolate Avocado Mousse: For dessert, a creamy, rich mousse provides a textural contrast and a subtle sweetness to round out your meal perfectly.
Let your creative juices flow as you mix and match these pairings, creating a stunning dining experience!
Make Ahead Options
These Roasted Sweet Potato and Spinach Salad preparations are a lifesaver for busy home cooks! You can roast the sweet potatoes up to 3 days in advance; simply toss them in olive oil, smoked paprika, and salt, then store in an airtight container in the refrigerator. To maintain their crispiness, reheat them briefly in the oven before serving. You can also prepare the dressing ahead by whisking together balsamic vinegar, Dijon mustard, honey, and olive oil, keeping it in the fridge for up to 1 week. When it’s time to enjoy your salad, just combine the fresh spinach, red onion, roasted sweet potatoes, and toasted nuts, drizzle with the dressing, and toss for a refreshing meal that’s just as delicious as if made fresh.
Roasted Sweet Potato and Spinach Salad Variations
Feel free to get creative and personalize this delightful salad to suit your taste buds and dietary needs!
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Vegan: Omit the honey or feta cheese and swap in agave syrup for a sweet touch. You’ll have a fully plant-based experience.
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Nut-Free: Substitute toasted sunflower seeds or pumpkin seeds for pecans or walnuts if you’re avoiding nuts. This adds a delightful crunch without the worry.
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Spicy Kick: Sprinkle some red pepper flakes or chopped fresh jalapeños over the salad for a zesty heat that livens each bite. A little spice can elevate any dish!
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Herbaceous Twist: Add freshly chopped herbs like cilantro, parsley, or thyme to create a fresh, aromatic finish. The herbs will breathe new life into this salad.
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Cheesy Addition: Crumble goat cheese or add shredded Parmesan for a creamy, umami contrast to the sweet potatoes and spinach. Cheese always finds a way to enhance flavors!
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Grain Boost: Toss in cooked quinoa or farro for added texture and heartiness. This variation transforms the salad into a fulfilling meal perfect for lunch or dinner.
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Citrusy Zest: Incorporate some orange segments or a splash of orange juice into your dressing for a bright, citrusy twist that pairs beautifully with the sweet potatoes.
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Crunchy Topping: Add crispy chickpeas for an extra crunch and some protein. Roasted chickpeas bring texture and substance that will keep you satisfied.
Roasted Sweet Potato and Spinach Salad Recipe FAQs
How do I pick the best sweet potatoes for this salad?
Look for firm sweet potatoes with smooth, unblemished skin—avoid any with soft spots or dark patches. These will roast evenly and caramelize beautifully for that perfect sweet and tender bite.
What’s the best way to store leftover Roasted Sweet Potato and Spinach Salad?
Store your leftover salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate until ready to serve to avoid soggy spinach and maintain fresh textures.
Can I freeze components of this salad?
Absolutely! I recommend freezing just the roasted sweet potatoes in a freezer-safe bag or container for up to 2 months. To freeze, cool the roasted cubes completely, spread them on a parchment-lined tray to flash freeze, then transfer to a bag—this prevents clumping. The spinach doesn’t freeze well and will turn mushy.
What if my sweet potatoes aren’t cooking evenly when roasting?
If some pieces are browned while others remain hard, check that you’ve cut the cubes uniformly—about 1-inch size works best. Also, avoid overcrowding the pan; spread them in a single layer so hot air circulates freely for even cooking.
Is this salad safe for pets or people with allergies?
While the core ingredients are wholesome, watch out for nuts like pecans or walnuts if you have a nut allergy or pets prone to allergies. Also, keep dressing components such as honey away from pets, as they have different dietary needs. Always tailor to your personal or pet’s health.
Easy Roasted Sweet Potato and Spinach Salad with Bold Flavors
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Toss sweet potato cubes in a bowl with olive oil, smoked paprika, and salt for even seasoning.
- Roast on the middle rack for 25–30 minutes, flipping halfway, until edges turn golden brown and tender inside.
- Cool potatoes on the sheet for 5 minutes to let them firm up.
- Whisk balsamic vinegar, Dijon mustard, honey, and extra virgin olive oil until emulsified and silky smooth.
- Assemble salad by combining fresh spinach, red onion, roasted sweet potatoes, and toasted pecans in a large bowl.
- Drizzle dressing over the salad and gently toss until every leaf and cube is coated.
