Roasted Sweet Potato Salad with Apples & Pecans (Warm Fall Side Dish)

A close-up of a wooden fork holding a bite of salad with apple slices, arugula, pecans, feta cheese, and roasted sweet potatoes. The salad is on a white plate in the background.

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Roasted Sweet Potato Salad with Apples & Pecans (Warm Fall Side Dish)

Warm roasted sweet potatoes tossed with crisp apples, toasted pecans, and a smoked paprika cider vinaigrette. Fall lunch or holiday side with no mayo anywhere.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: fall salad recipe, roasted sweet potato salad, sweet potato salad with apples, sweet potato salad with pecans, warm sweet potato salad

Servings: servings

Calories: 305kcal

Author: Chef Jenn

Ingredients

For the Salad

2 pounds sweet potatoes peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 crisp apple Honeycrisp or Gala, thinly sliced
½ cup pecans toasted
⅓ cup dried cranberries
4 cups mixed greens arugula or spring mix works well
¼ cup goat cheese or feta crumbled

For the cider vinaigrette

3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
⅓ cup olive oil
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 425°F and line a baking sheet with parchment.
Toss sweet potatoes with 2 tablespoons olive oil, kosher salt, and black pepper on the sheet pan until evenly coated.
Spread in a single layer with space between cubes.
Roast 25 to 30 minutes, flipping once, until tender with deeply browned edges.
While potatoes roast, whisk apple cider vinegar, Dijon, honey, smoked paprika, salt, and pepper in a small bowl.
Slowly drizzle in the ⅓ cup olive oil while whisking until emulsified.
Remove potatoes from oven and let rest 5 minutes, until warm but not hot.
In a large serving bowl, combine mixed greens, apple slices, pecans, and cranberries.
Add warm sweet potatoes and drizzle lightly with vinaigrette, tossing gently to coat without soaking.
Scatter crumbled goat cheese or feta over the top and serve immediately.

Notes

Recipe Card Tips

Let the potatoes rest for 5 minutes after roasting. Warm, not hot. Hot wilts the greens into a sad slick.
If your sheet pan is smaller than a half-sheet, roast in two batches. Crowded cubes steam and won't brown.
Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, not in the oven. They go from raw to burnt fast, and the skillet gives you more control.

Nutrition