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Roasted Sweet Potato Salad

Easy, roasted sweet potato salad is packed with flavor from fragrant spices, tangy-sweet balsamic vinegar, sultry vanilla, and just enough smoky chipotle to make it tingle. A healthy side dish that's perfect for summer potlucks and autumn feasts!
Course Side Dish
Cuisine American - Southwest
Keyword apple, autumn, brown sugar, chipotle, cinnamon, easy, fall, pecans, smoky, southwestern, spicy, sweet, tangy
Prep Time 15 minutes
Cook Time 45 minutes
Chilling 1 hour
Total Time 2 hours
Servings 10 servings
Calories 330kcal
Author Marye Audet-White


Roast Sweet Potato Salad

  • 3 1/2 pounds sweet potatoes peeled, diced and roasted
  • 3 stalks of celery sliced
  • 1 large honey crisp apple diced -- may substitute Granny Smith or MacIntosh - leave the peels on
  • 1 cup pecans toasted and chopped
  • 1 medium onion diced
  • 1/4 cup candied ginger chopped
  • 1 tablespoon Chipotle in adobo chopped -optional but fantastic
  • Salt and pepper to taste

Vanilla Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup spiced cider
  • 1/3 cup light oil (walnut, peanut, etc)
  • 2 tablespoons brown sugar
  • 2 tablespoons honey may substitute maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • Pinch of cloves
  • 1 tablespoon chipotle in adobo sauce mashed



  • Let sweet potatoes cool completely after roasting.
  • Add the sweet potatoes and the rest of the salad ingredients to a large bowl.
  • Pour the vinaigrette over all.
  • Toss lightly, serve or chill for up to four days. It's better if it has a couple of hours for the flavors to blossom!

Vanilla Balsamic Vinaigrette

  • Whisk ingredients together and allow to mellow for 20 minutes if possible.
  • Pour over salad and allow flavors to mingle for at least an hour or up to three days.


  • Use walnuts in place of pecans
  • Add dried cranberries
  • Add a pinch of cumin
  • Add some fresh orange zest to brighten it up
  • Use pears in place of apples
  • Try a flavored balsamic like vanilla or fig in place of plain balsamic vinegar
  • You can use cider vinegar if you absolutely have to but it’s really really not as good.
  • Roast the apples and onions, too.
  • Use maple syrup instead of honey.
  • Add some fire roasted poblano peppers.


Calories: 330kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 659mg | Fiber: 6g | Sugar: 20g | Vitamin A: 22645IU | Vitamin C: 6.4mg | Calcium: 67mg | Iron: 1.4mg