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4.17 from 6 votes

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad is a unique, colorful, healthy and best of all delicious alternative to traditional mayonnaise-based potato or macaroni salads for your summer picnics!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: healthy salad recipes, healthy side dish recipes, sweet potato recipes
Servings: 8 servings
Calories: 225kcal
Author: Sharon Rigsby


Roasted Sweet Potato Salad

  • 4 medium-size sweet potatoes peeled and cut into 1-inch cubes
  • 3 Tbsp olive oil
  • 1 Tbsp finely chopped fresh rosemary
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1 cup dried cranberries
  • 1/2 cup chopped scallions green and white parts
  • 1/2 cup jarred roasted sweet peppers chopped
  • 1/2 cup roasted pumpkin seeds without the hulls

Roasted Sweet Potato Salad Dressing

  • 6 Tbsp balsamic vinegar
  • 1/3 cup regular or sweet mango chutney not hot
  • 1 Tbsp Dijon mustard
  • 2 Tbsp honey
  • 2 garlic cloves finely minced or grated
  • 1/4 cup olive oil


Roasted Sweet Potato Salad

  • To make the salad, preheat the oven to 425 degrees.
  • Mix the sweet potatoes with the olive oil on a large baking pan or cookie sheet and toss to combine. Make sure that the sweet potatoes are evenly covered with olive oil.
  • In a small bowl, combine the rosemary, salt, pepper, cumin, and ginger. Stir to combine.
  • Sprinkle evenly over the sweet potatoes and toss to combine. Spread the sweet potatoes out in a single layer and bake until the potatoes are fork-tender and golden brown, which should take about 20-25 minutes. Do not overcook the sweet potatoes, you want them to be still firm enough so they will stand up in the salad.
  • Meanwhile, add the cranberries, scallions, and red pepper to a small bowl and mix well. Set aside.

Salad Dressing

  • To make the dressing, combine the balsamic vinegar, mango chutney, Dijon mustard, honey, garlic and olive oil in a mason jar and shake well. Or you can combine everything in a small bowl and whisk until all the dressing ingredients are combined.


  • To assemble the salad, put the roasted sweet potatoes in a large bowl, add the cranberries, scallions, roasted red pepper and half of the dressing. Toss carefully and taste. Add additional salt and pepper if needed, and more salad dressing if you like. Sprinkle with the toasted pumpkin seeds. Serve warm or cold. Enjoy!




Calories: 225kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1379mg | Potassium: 251mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9550IU | Vitamin C: 43.7mg | Calcium: 30mg | Iron: 1.8mg