Name: Spinach Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups baby spinach; 2 medium sweet potatoes, peeled and cubed; 2 tbsp olive oil (for roasting); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp paprika or cinnamon (optional); 1/4 red onion, thinly sliced; 1/4 cup crumbled feta or goat cheese (optional); 1/4 cup chopped pecans, walnuts, or pumpkin seeds; 2 tbsp dried cranberries or pomegranate seeds (optional); 1/4 cup olive oil (for dressing); 2 tbsp apple cider vinegar or balsamic vinegar; 1 tsp Dijon mustard; 1 tbsp maple syrup or honey; 1 clove garlic, minced (optional); Salt and pepper to taste

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Spinach Salad with Roasted Sweet Potatoes is one of my favorite ways to enjoy a nourishing, flavor-packed meal that feels both light and comforting. The natural sweetness of roasted sweet potatoes pairs perfectly with fresh spinach, crunchy nuts, and a tangy vinaigrette. It’s the kind of salad I turn to when I want something vibrant, satisfying, and wholesome — whether as a main dish or a hearty side.

Why You’ll Love This Recipe

I love this recipe because it’s easy to prepare, loaded with texture, and full of fall-inspired flavor. The sweet potatoes roast up caramelized and tender, while the fresh spinach adds a crisp, leafy contrast. I can toss in nuts, seeds, or cheese for extra richness, and the dressing pulls everything together with a tangy-sweet kick. It’s a salad that feels substantial and refreshing at the same time. Spinach Salad with Roasted Sweet Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Baby spinach
Sweet potatoes, peeled and cubed
Olive oil
Salt
Black pepper
Paprika or cinnamon (optional for extra flavor)
Red onion, thinly sliced
Feta or goat cheese (optional)
Chopped pecans, walnuts, or pumpkin seeds
Dried cranberries or pomegranate seeds (optional for sweetness)

For the dressing:

Olive oil
Apple cider vinegar or balsamic vinegar
Dijon mustard
Maple syrup or honey
Salt and pepper
Garlic, minced (optional)

Directions

Roast the sweet potatoes:
I toss cubed sweet potatoes with olive oil, salt, pepper, and a pinch of paprika or cinnamon. I spread them on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden and tender.
Prepare the dressing:
In a small bowl or jar, I whisk together olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined. I add minced garlic if I want a little extra punch.
Assemble the salad:
In a large bowl, I layer baby spinach with the roasted sweet potatoes, red onions, cheese, nuts, and cranberries or pomegranate seeds.
Dress and serve:
I drizzle the vinaigrette over the salad and toss gently just before serving to coat everything evenly.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish and takes about 35–40 minutes total, including roasting time.

Variations

Sometimes I add quinoa or farro to make it a more filling grain salad. I’ve also used arugula instead of spinach for a peppery twist. Roasted chickpeas or grilled chicken make it a protein-packed meal, and I love swapping feta for blue cheese when I want a bolder flavor.

Storage/Reheating

I store components separately if I’m making this ahead. The roasted sweet potatoes keep well in the fridge for 3–4 days and can be reheated or served cold. Once dressed, the salad is best eaten immediately, as the spinach wilts quickly. Spinach Salad with Roasted Sweet Potatoes

FAQs

Can I make this salad ahead of time?

Yes — I roast the sweet potatoes and prep the dressing in advance. I just wait to toss everything together until right before serving.

What’s the best cheese to use?

I love using crumbled feta or goat cheese for creaminess and tang. Shaved Parmesan or blue cheese also work well.

Can I use kale instead of spinach?

Absolutely. I just massage the kale with a bit of olive oil to soften it before tossing it with the other ingredients.

Is this salad vegan?

It can be — I skip the cheese or use a plant-based alternative and stick to maple syrup in the dressing instead of honey.

What can I serve with this?

I often pair it with grilled chicken, salmon, or a slice of crusty bread. It also works well as a side to soups or stews.

Conclusion

Spinach Salad with Roasted Sweet Potatoes is the perfect mix of fresh and cozy. The warm, caramelized sweet potatoes against crisp greens and tangy dressing make every bite flavorful and satisfying. Whether I’m eating it for lunch, dinner, or as a colorful side at the table, this salad always feels like a nourishing, feel-good choice.