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Roasted Sweet Potato Salad

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This recipe for Roasted Sweet Potato Salad is just SOO yummy! It’s easy, delicious, and perfect for serving anytime!


Main image for Roasted Sweet Potato Salad


Tender, caramelized sweet potatoes, crisp greens, crunchy cucumbers, and the salty pop of olives! 

This salad is totally packed with flavor! And the texture combo is great too!

This roasted sweet potato salad recipe is so easy to make! You’ll be amazed at how simple it is to put together!

It’s perfect as a side dish, a light lunch, or even a hearty dinner. Whenever!

Plus it’s packed with veggies! It’s as good for you as it is delicious!

And the creamy sweet potatoes and crunchy veggies? Match made in heaven!

Salad with roasted sweet potato is just so pretty! Basic ingredients. Delicious ending!


All ingredients for Sweet Potato Salad laid out on counter


What Ingredients are in Roasted Sweet Potato Salad?

The perfect salad has just a few salad ingredients that are the perfect combo of flavors:

  • Red Pearl Onions: Sweet and tender.
  • Sweet Potato: Cut them into chunks for perfect caramelization.
  • Mixed Greens: For a fresh and crisp base. Baby spinach would be great here!
  • Baby Arugula: Adds a peppery kick.
  • Celery Stalks: Sliced thinly for a yummy crunch.
  • Cucumber: Cool and refreshing.
  • Olives: I love Castelvetrano for their buttery texture.

Pro Tips:

  • Roast your sweet potatoes until they’re just tender – you don’t want them too mushy.
  • Let your veggies cool to room temperature before tossing them with the greens to keep them crisp.
  • This recipe does not work with regular potatoes. It’s much better with a large sweet potato.


Cubed sweet potatoes and red pearl onions


How to Make Roasted Sweet Potato Salad

You can find the whole recipe for this healthy salad below on the recipe card. But here’s what you need to know:

  1. Roast the Veggies: Toss the onions and sweet potatoes with olive oil, salt, and pepper. Roast them until they’re gorgeously golden.
  2. Toss the Salad: Mix the greens, arugula, celery, cucumber, and olives in a large bowl.
  3. Combine Everything: Add the cooled roasted veggies to the salad mix and toss gently.

Pro Tips:

  • Use your hands to gently mix the salad to keep the greens from getting bruised.
  • Adding the roasted veggies while they’re still a bit warm helps to slightly wilt the greens. Better flavor.

top view looking down at salad in a serving bowlHow to Roast Sweet Potatoes for Salad

Roasting sweet potatoes is a breeze:

  • Preheat your oven: Make sure it’s at the right temperature for even cooking.
  • Cut the Potatoes Evenly: This way they all cook at the same rate.
  • Don’t Overcrowd the Pan: Spread them in a single layer for even roasting.

For the prepared baking sheet, I always recommend parchment paper for an easier clean up.

When you have caramelized edges, you know the sweet potatoes are done.

Can You Make Roasted Sweet Potato Salad Ahead of Time?

You can absolutely make this ahead of time! 

This sweet potato salad recipe is perfect for meal prep. 

You can roast the sweet potato cubes and onions a day before.

Then simply toss them with the fresh greens when you’re ready. 

That way everything is served at the perfect room temperature.


side view of salad in a large serving bowl


How to Store Roasted Sweet Potato Salad

If you have leftovers, no worries! Store leftovers in an airtight container in the fridge. 

They’ll stay fresh and tasty for a couple of days. 

Remember not to add any salad dressing until you are ready to serve.

Then add your favorite. Tahini dressing or honey mustard dressing would both be really good!

Is Roasted Sweet Potato Salad Gluten-Free?

Yes, this is a gluten-free sweet potato recipe!

Which means it’s a great addition to your diet if you’re avoiding gluten! 

It’s filled with hearty salads ingredients that are both nutritious and satisfying.

And since everything is fresh, you don’t even need to double check labels.

Definitely do check any labels on your dressings though! You never know about those!


Salad assembled with greens, celery, cucumber, olives, onions and sweet potatoes


Is Roasted Sweet Potato Salad Keto?

Traditional sweet potatoes are not keto-friendly. They’ve got a lot of carbs and keto requires you to be low carb.

You can adapt this recipe for a keto diet though. 

Try substituting the sweet potatoes with roasted red peppers or other low-carb vegetables. 

Drizzle with a bit of olive oil, lime juice, lemon juice, or apple cider vinegar for an extra kick!

What to Serve with Roasted Sweet Potato Salad

This delicious salad goes well with so many things! 

Though you could serve it as an entrée salad too. It’s pretty filling.

But it’s also a great side dish for a Thanksgiving table or a casual summer barbecue.

It’s great any time of year!

Here are some Easy Main Dishes that would go well with it:


zoomed out image of salad with frittata in the background


Can You Freeze Roasted Sweet Potatoes?

Yes, you can freeze this delicious recipe! Or at least the sweet potatoes part of it.

Lay them out on a parchment paper-lined baking sheet. This will keep them from sticking.

Then toss them in the freezer. After they are frozen transfer to a freezer-safe container. 

This is a great way to have ready-to-use roasted sweet potatoes on hand! 

Sometimes I’ll bake up extra sweet potato just so I can freeze some. Might as well!

Just be sure to write the name of them on your bag! I always forget what’s in my freezer if I don’t.

Roasted Sweet Potato Salad is perfect for pretty much any occasion! It’s sweet, savory, and tangy in every bite. Enjoy!


Yield: 4 Servings

Roasted Sweet Potato Salad

top view looking down at salad in a serving bowl

Enjoy this delicious Roasted Sweet Potato Salad! It’s a vibrant and healthy dish perfect for any occasion and every season!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 (6 ounce) package red pearl onions, peeled and if large, cut into 1/2 inch chunks. If small, they can remain whole.
  • 1 medium sweet potato, peeled and cut into 1/2 inch chunks
  • 3 cups mixed greens, washed and spun dry.
  • 1 cup baby arugula, washed and spun dry.
  • 2 medium celery stalks, sliced thinly crosswise
  • 1 medium cucumber, peeled and chopped
  • 1 cup olives (use your favorite)


  1. Preheat oven to 400° F
  2. Coat pearl onions and sweet potatoes with olive oil and dust with salt and pepper.
  3. Arrange in a single layer on a baking sheet and roast for 25 minutes. During this time you can prepare the veggies for the frittata.
  4. Remove roasted onions and sweet potatoes from the oven and let cool to room temperature.
  5. Assemble salad by tossing mixed greens and arugula together in a bowl.
  6. Add celery, cucumber and olives.
  7. Top with room temperature sweet potatoes and onions.
  8. Serve with your favorite dressing.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 83Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 285mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 2g



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Laura Ashley Johnson

Wednesday 6th of March 2024

These are officially one of my favorite side dishes to make! They were perfect!


Sunday 3rd of March 2024

Made this for a brunch the other day, one of my friends is allergic to so many things and this was perfect! Served it with grilled chicken!

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