Sweet Potato Salad

Ingredients

• 2 largesweet potatoes, peeled and cut into 1.3 cm cubes
• 60 ml (¼ cup)olive oil
• 2.5 ml (½ teaspoon)curry powder
• 2.5 ml (½ teaspoon)ground cumin
• 15 ml (1 tablespoon)pure maple syrup
• to tastesalt and pepper
• 90 g (3 cups)baby spinach
• 1sweet apple, cored and thinly sliced
• 1 smallred onion, peeled and thinly sliced
• 170 g (6 ounces)feta cheese, crumbled
• 75 g (½ cup)dried cranberries
• 60 g (½ cup)pecans, chopped and toasted
• 15 ml (1 tablespoon)wholegrain mustard
• 5 ml (1 teaspoon)Dijon mustard
• 60 ml (¼ cup)pure maple syrup
• 30 ml (⅛ cup)freshly squeezed lemon juice
• Zest of 1lemon
• 7.5 ml (½ tablespoon)apple cider vinegar
• 60 ml (¼ cup)olive oil
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 218°C. Line a baking sheet with parchment paper and place it in the oven as it heats.

2. 2

   Season the potatoes

   In a large bowl, toss the cubed sweet potatoes with 60 ml olive oil, the curry powder, cumin, 15 ml maple syrup, salt and pepper until evenly coated.

3. 3

   Roast the potatoes

   Carefully arrange the potatoes in a single layer on the hot baking sheet. Roast for 20–25 minutes, turning them halfway through, until golden and tender. Set aside to cool slightly.

4. 4

   Whisk the dressing

   In a small bowl or jar, whisk the wholegrain and Dijon mustards, 60 ml maple syrup, lemon juice and zest, apple cider vinegar, 60 ml olive oil, salt and pepper until smooth and emulsified.

5. 5

   Combine the salad

   Put the spinach, apple, red onion, feta, cranberries and toasted pecans in a large salad bowl. Add the roasted sweet potatoes and toss gently.

6. 6

   Dress and serve

   Drizzle the dressing over the salad just before serving, or serve it alongside so everyone can add their preferred amount.

What is sweet potato salad?

Sweet potato salad is a flexible American-style dish that pairs roasted sweet potato with fresh and savoury ingredients. This version balances tender, spiced potatoes with crisp apple, leafy spinach, salty feta and crunchy pecans.

The maple-lemon dressing brings the ingredients together with sweetness and tang. Adding it at the last moment helps the spinach and other salad ingredients keep their texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 487 calories, 8g protein, 48g carbs, 31g fat.

The sweet potatoes, dried cranberries and maple syrup supply much of the carbohydrate, while olive oil, pecans and feta contribute much of the fat. Feta also provides some protein, though this salad is not especially protein-rich; pair it with a protein-rich main such as beans or grilled chicken to round out the plate.

Roast the potatoes evenly

Hot tray: Warming the lined baking sheet in the oven gives the potatoes a head start on browning when they go in.

Single layer: Spread the cubes out rather than piling them up, and turn them halfway through the 20–25 minutes so they colour on more than one side.

Build the seasoning

Spice coating: Curry powder and cumin season the sweet potatoes before roasting, while a little maple syrup helps tie their flavour to the dressing.

Sweet and sharp: The dressing combines maple syrup with lemon juice, zest and apple cider vinegar. Whisking the oil in well creates a smooth mixture to distribute across the salad.

Check for doneness

Potatoes: They are ready when their surfaces are golden and a fork passes through the cubes easily. If they are still firm, continue roasting until tender.

Cooling: Let the potatoes cool slightly before adding them to the bowl. This keeps the spinach from wilting too quickly.

Balance the salad textures

Fresh elements: Thin apple and red onion slices spread their flavour through the salad without overwhelming the other ingredients.

Finishing touches: Feta adds a salty, crumbly contrast, while dried cranberries and toasted pecans bring chew and crunch. Toss gently to keep the components intact.

Serve it at the right moment

Dress just before serving so the spinach stays fresh and the pecans retain some crunch. Alternatively, offer the dressing on the side and let each person choose how much to add.

The salad works as a side dish or as a substantial addition to a meal. Serve it while the roasted potatoes are slightly warm or after they have cooled.

Recipe notes & tips

• Cut the sweet potatoes into evenly sized cubes so they roast at the same pace.
• Spread the potatoes in one layer to help them brown rather than steam.
• Toast the chopped pecans before assembling for a more pronounced nutty flavour.
• Let the roasted potatoes cool slightly before adding them to the spinach.
• Whisk the dressing again just before serving if it has separated.
• Add the dressing gradually so you can stop when the salad is coated to your liking.

Variations

• Add chickpeas: Fold in drained chickpeas for a more substantial salad.
• Swap the fruit: Use pear in place of the apple for a different sweet, crisp note.
• Change the nuts: Try walnuts instead of pecans, keeping the same amount.
• Use another green: Replace the baby spinach with a similar amount of rocket.
• Make it sharper: Add a little more lemon juice to the dressing to taste.

Common mistakes to avoid

• Crowding the tray: The potatoes can steam instead of browning; spread them in one layer.
• Uneven cubes: Different-sized pieces cook at different rates; cut them as evenly as possible.
• Skipping the halfway turn: One side may brown more than the other; turn the potatoes during roasting.
• Adding dressing too early: The spinach can wilt and the pecans soften; dress the salad just before serving.
• Tossing too roughly: The feta can break up and the apple can be bruised; mix gently.

How to store

Store undressed leftovers in an airtight container in the fridge and use within 2 days. Keep extra dressing separate, and add it after reheating the potatoes or serve the salad cold; dressed leftovers are best eaten promptly.

Frequently asked questions