Description
This vibrant Sweet Potato Salad is a perfect balance of roasted sweet potatoes, crunchy toasted pumpkin seeds, fresh herbs, and a zesty vinaigrette. It combines warm, tender roasted cubes with crisp red onion and optional creamy feta or goat cheese, making it a delightful side dish or light meal full of texture and flavor.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toasted Pumpkin Seeds
- 1/3 cup pumpkin seeds (pepitas)
Vinaigrette
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar or lemon juice
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 cup chopped fresh herbs (parsley or cilantro)
Additional Ingredients
- 1 small red onion, finely diced
- 1/3 cup crumbled feta or goat cheese (optional)
Instructions
- Preheat and roast sweet potatoes. Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potatoes with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes until they are golden and tender.
- Toast pumpkin seeds. While the sweet potatoes roast, heat a dry skillet over medium heat. Add the pumpkin seeds and toast them for 3 to 5 minutes, stirring often, until they are golden and fragrant. Remove from heat and set aside.
- Make the vinaigrette. In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar or lemon juice, chopped fresh herbs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning according to taste.
- Prepare additional ingredients. Finely dice the red onion. If using, crumble the feta or goat cheese so it’s ready to add to the salad.
- Combine salad ingredients. Once the roasted sweet potatoes have cooled slightly, transfer them to a large bowl. Add the diced red onion, toasted pumpkin seeds, and crumbled cheese if using. Drizzle with the vinaigrette and toss gently to combine all flavors evenly.
- Adjust and garnish. Taste the salad and adjust salt or acidity if needed. Garnish with extra fresh herbs before serving for a bright finishing touch.
Notes
- You can substitute parsley with cilantro or other fresh herbs like dill or basil for a different flavor profile.
- For a vegan option, omit the cheese or substitute with vegan cheese or toasted nuts for creaminess.
- Make sure the sweet potatoes are slightly cooled before mixing to prevent the cheese from melting too much.
- This salad is best served at room temperature or slightly chilled.
- Leftovers keep well in the refrigerator for up to 3 days; toss gently before serving again.
