• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
  • Contact

Coco and Camellia logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Everyday Meals
  • Fall
  • Winter
  • Summer
  • Spring
  • Vegetarian
  • Vegan
  • Breakfast
  • Dinner
  • Desserts
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Roasted Sweet Potato Salad

    October 15, 2021

    Roasted Sweet Potato Salad

    Jump to Recipe
    two plates served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side
    two plates served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    This roasted sweet potato salad is hearty, healthy, and delicious! It's meal prep friendly, and you can eat it as a side or main dish. There is a vegan option too!

    two plates served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    Why you will love this recipe

    • It's versatile. You can eat it as a side or as a main dish.
    • This roasted sweet potato salad is healthy and delicious!
    • It's vegan-friendly, so it pleases everyone.
    • It's meal prep friendly. Make ahead and keep it in the fridge!
    a plate served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    Ingredients for this recipe

    Sweet potato: The star ingredient! We've used orange sweet potato. Feel free to use your favorite one.

    Kale: For a portion of greens.

    Quinoa: For extra protein.

    Avocado: If you're meal prepping, brush the avocado with lemon juice to prevent it from getting brown.

    Walnuts: For some crunchiness.

    Feta cheese: Use crumbled feta cheese. 

    Olive oil: Use extra virgin olive oil to drizzle on top of the sweet potatoes and massage the kale.

    Seasoning: Season the sweet potatoes with salt, black pepper, and garlic powder.

    Dressing: To make the most delicious salad dressing, we've used a combination of dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper.

    a bowl with shredded kale, a bowl with feta cheese, a bowl with dressing, a small plate with walnuts, a plate with cubbed sweet potato, a bowl with cooked quinoa and one avocado

    How to make this recipe

    Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.

    Add the sweet potato cubes, olive oil, garlic powder, salt, and pepper to a mixing bowl and combine everything.

    Transfer the sweet potato to the baking pan and bake it for 30 minutes or until tender. 

    Meanwhile, add the kale into a large bowl with 1 tbsp of olive oil and massage it for about 5 minutes or until it becomes tender.

    Into a small bowl, add the dressing ingredients and mix everything.

    Add the kale, quinoa, sweet potato, avocado, walnuts, feta cheese, salad dressing, and toss everything to combine into a large bowl. Serve immediately!

    roasted cubed sweet potato on a baking tray

    Substitutions and recipe variations

    • For a vegan version, replace the feta cheese with vegan feta and the honey with agave syrup.
    • You can substitute walnuts for pecan nuts, pine nuts, dried cranberries, or flaked almonds.
    • You can replace the avocado with another ingredient you like.
    • Add different veggies like radishes, cucumber, or cherry tomatoes.
    close up of a plate served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    Tips for making this recipe

    • Storage tips: This salad will keep in the fridge in different airtight containers for up to 3 days.
    • If you're meal prepping: If you want to meal prep this salad, store all the ingredients in different containers to ensure it doesn't become soggy.
    • Use a good quality olive oil to massage the kale: Ensure you use the best tasting olive oil you can get to massage your kale! The olive oil will penetrate all over the kale, so the better the olive oil, the better your salad will taste!
    • Brush the avocado with lemon juice to keep it from turning brown: Avocados start oxidizing quickly after cutting them. To make your avocado look fresh for longer, brush the avocado with lemon juice!
    two plates served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    More salad recipes

    • Vegan Kale Salad
    • Mango Salad
    • Healthy Chicken Salad
    two plates served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a plate served with quinoa, kale, sweet potato, walnuts, avocado and feta cheese. A bowl with dressing on the side

    Roasted Sweet Potato Salad

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 2 servings as a main 1x
    • Category: Main
    • Method: Mix
    • Cuisine: American
    • Diet: Vegetarian
    Pin Recipe
    Print Recipe

    Description

    This roasted sweet potato salad has massaged kale, avocado, feta cheese, walnuts, and a delicious honey dressing! This recipe is hearty, healthy, and easy to make! Plus, there is a vegan option too.


    Ingredients

    Scale

    Sweet Potato Ingredients

    • 1 tbsp olive oil
    • 2 ¼ cups cubed sweet potato (300 g)
    • 1 pinch salt
    • 1 pinch black pepper
    • 1 tsp garlic powder

    Salad Ingredients

    • 4 oz shredded kale (100 g)
    • 1 tbsp olive oil
    • 1 avocado, cubed
    • 1 cup cooked quinoa (130 g)
    • ¼ cup crumbled feta cheese or vegan feta (45 g)
    • ¼ cup walnuts (30 g)

    Dressing Ingredients

    • 2 tbsp dijon mustard
    • 2 tbsp honey or agave syrup
    • 2 tbsp apple cider vinegar
    • 2 tbsp olive oil
    • ¼ tsp salt
    • black pepper to taste

    Instructions

    1. Preheat the oven to 350 degrees F ( 180 C ) and line a baking pan with parchment paper.
    2. Add the sweet potato cubes, olive oil, garlic powder, salt, and pepper to a mixing bowl and combine everything.
    3. Transfer the sweet potato to the baking pan and bake it for 30 minutes or until tender.
    4. Meanwhile, add the kale into a large bowl with 1 tbsp of olive oil and massage it for about 5 minutes or until it becomes tender.
    5. Into a small bowl, add the dressing ingredients and mix everything.
    6. Add the kale, quinoa, sweet potato, avocado, walnuts, feta cheese, salad dressing, and toss everything to combine into a large bowl. Serve immediately!

    Notes

    Storage tips: This salad will keep in the fridge in diferent airtight containers for up to 3 days.

    If you're meal prepping: If you want to meal prep this salad, store all the ingredients in different containers to ensure it doesn't become soggy.

    Use a good quality olive oil to massage the kale: Ensure you use the best tasting olive oil you can get to massage your kale! The olive oil will penetrate all over the kale, so the better the olive oil, the better your salad will taste!

    Brush the avocado with lemon juice to keep it from turning brown: Avocados start oxidizing quickly after cutting them. To make your avocado look fresh for longer, brush the avocado with lemon juice!

    Keywords: roasted sweet potato salad, vegetarian sweet potato salad

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

    « French Apple Tart
    Baked Ziti »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Rita cutting a lemon on a chopping board

    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

    More about me →

    Popular

    • Chocolate Chip Pumpkin Bread
    • Lentil Bolognese
    • Dutch Baby Pancake
    • Vegetable Lo Mein

    Footer

    ↑ back to top

    Info

    • Home
    • Privacy Policy
    • Terms & Conditions

    Follow

    • Facebook
    • Instagram
    • Pinterest
    • Youtube

    Contact

    • About Me
    • Contact

    Copyright © 2021 Coco & Camellia