Sweet Potato Salad

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If you’re craving something vibrant, nutritious, and bursting with texture, this Sweet Potato Salad will easily become a go-to favorite. It’s the kind of dish that blurs the line between comfort food and healthy eating. Imagine tender roasted sweet potatoes mingling with red onion, crunchy pumpkin seeds, and a zesty herb vinaigrette that brings it all together.

This salad doesn’t just look good on the plate—it delivers on flavor. It’s perfect for meal prepping, a wholesome side at gatherings, or even a light lunch all on its own. It balances sweet, savory, tangy, and crunchy elements in every bite. And as a bonus, it keeps well in the fridge for a few days without losing its charm.

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Can I Use Different Potatoes for Sweet Potato Salad?

While sweet potatoes are the star here thanks to their natural sweetness and creamy texture, you can swap them for other varieties like purple sweet potatoes or even butternut squash if you’re feeling adventurous. Just note that the flavor and texture may shift a bit—sweet potatoes hold their shape well while remaining tender, making them ideal for this salad.

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Ingredients for the Sweet Potato Salad

Sweet Potatoes – Roasted to golden perfection, they bring sweetness, creaminess, and a nutrient boost to the salad.

Red Onion – Adds a sharp, colorful crunch that balances the sweetness of the potatoes.

Pumpkin Seeds (Pepitas) – For an earthy, nutty crunch that gives the salad extra texture and protein.

Fresh Herbs (like Parsley or Cilantro) – These lift the salad with bright, herbaceous notes.

Olive Oil – Used both for roasting and in the vinaigrette, it adds richness and depth.

Apple Cider Vinegar or Lemon Juice – Brings in acidity to balance out the sweet and savory elements.

Salt & Pepper – Essential seasoning that enhances every flavor.

Optional: Feta or Goat Cheese – Adds a creamy, tangy layer if you’re looking for a more indulgent version.

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How To Make the Sweet Potato Salad

Step 1: Prep and Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized chunks. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25 to 30 minutes until tender and caramelized on the edges.

Step 2: Toast the Pumpkin Seeds

While the potatoes roast, lightly toast the pumpkin seeds in a dry skillet over medium heat for 3 to 5 minutes. Stir frequently until they’re golden and fragrant. Remove from heat and set aside.

Step 3: Make the Herb Vinaigrette

In a small bowl or jar, whisk together olive oil, apple cider vinegar (or lemon juice), chopped herbs (parsley or cilantro), salt, and pepper. Adjust seasoning to taste. This dressing should be punchy and bright to balance the creamy sweet potatoes.

Step 4: Chop the Onion and Optional Cheese

Finely dice the red onion. If you’re using feta or goat cheese, crumble it now so it’s ready for tossing.

Step 5: Assemble the Salad

Once the sweet potatoes have cooled slightly, combine them in a large bowl with the red onion, toasted pumpkin seeds, and cheese if using. Drizzle with the vinaigrette and gently toss to coat everything evenly.

Step 6: Final Touch

Taste and adjust salt or vinegar if needed. Garnish with extra herbs before serving for a pop of color and freshness.

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How to Serve and Store Sweet Potato Salad

This Sweet Potato Salad is incredibly versatile. Serve it warm, room temperature, or chilled, depending on your preference or the season. It pairs beautifully with grilled chicken, salmon, or as a meatless main on its own. For gatherings, it adds a vibrant splash of color and flavor to any buffet or potluck spread.

To store leftovers, place the salad in an airtight container and refrigerate. It will stay fresh for up to 3 to 4 days. If you’ve added cheese, be sure it’s well-mixed to avoid soggy spots. You can even prep the ingredients ahead separately and combine just before serving for ultimate freshness.

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Frequently Asked Questions

How do I keep the sweet potatoes from getting mushy?

Roast them until just fork-tender and let them cool before mixing into the salad. Avoid over-stirring once dressed to maintain their shape.

Can I make this salad vegan?

Absolutely! Simply skip the cheese or use a dairy-free alternative. The salad is naturally plant-based otherwise.

What protein can I add to make this a full meal?

Add grilled chicken, chickpeas, or cooked quinoa for an extra protein boost that turns this side into a satisfying entree.

Can I make it ahead of time?

Yes! Roast the potatoes and prep the other components a day in advance. Store separately and toss together before serving.

What if I don’t have pumpkin seeds?

You can substitute sunflower seeds, chopped walnuts, or even toasted pecans for a similar crunchy texture.

Is it freezer-friendly?

Not recommended. The texture of roasted sweet potatoes and fresh herbs is best enjoyed fresh or within a few days from the fridge.

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Want More Salad Ideas Packed with Flavor?

If you’re loving this Sweet Potato Salad, here are more colorful and creative recipes that bring veggies to life:

• Try the Honeycrisp Broccoli Salad for a sweet and crunchy twist.
• Add some heat with this Cajun Ranch Shrimp and Sausage Pasta Skillet – not a salad, but bold and veggie-packed.
• The Super Crunch Salad is a no-lettuce wonder full of texture and tang.
• You might also love the Garlic Herb Roasted Potatoes and Veggies for a hearty veggie-forward side.
• Refresh your menu with Light Lemon Basil Pasta Salad with Chicken, great for summer lunches.

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📌 Save this recipe to your Pinterest salad board so you always have it on hand for quick weekday inspiration.

And when you make it, drop a comment below to share how it turned out. Did you try it with goat cheese or keep it dairy-free? Maybe you tossed in some chickpeas or a dash of smoked paprika?

I’d love to hear how you made it yours.

✨ Follow along for more wholesome and easy recipes on my Pinterest: Life with Nina! Let’s keep cooking colorful.

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