Sweet Potato Salad

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Bright, bold, and bursting with color, this Sweet Potato Salad is a refreshing twist on the traditional potato salad. Made with roasted sweet potatoes, crunchy red onions, juicy pomegranate seeds, and a medley of fresh herbs, it’s the kind of dish that demands center stage at any table. The mix of textures and flavors—earthy, sweet, tangy, and nutty—makes every bite exciting and nourishing.

Perfect for potlucks, meal prep, or as a hearty vegetarian main, this salad doesn’t just look good—it feels good. Whether you’re serving it chilled or at room temperature, its versatility makes it a go-to for every season. Plus, it pairs effortlessly with so many other dishes!

Why You’ll Love This Sweet Potato Salad

This isn’t your average salad. It’s nutrient-packed, naturally gluten-free, and totally vegan. The roasted sweet potatoes bring a comforting warmth, while the pomegranate and herbs add pops of freshness. It keeps well in the fridge, making it ideal for packed lunches or make-ahead dinners.

What Kind of Sweet Potatoes Should I Use?

Go for firm, orange-fleshed sweet potatoes (often labeled as garnet or jewel yams). They hold their shape when roasted and offer the perfect balance of sweetness and starchiness that makes this salad sing.

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Ingredients for the Sweet Potato Salad

Every ingredient in this salad plays a role in creating balance and brightness.

• Sweet Potatoes (4 cups, peeled and diced): The star of the salad, these get roasted for caramelized flavor.
• Red Onion (1/2 medium, thinly sliced): Adds a bit of zing and crunch.
• Fresh Mint Leaves (1/4 cup, chopped): Offers cooling contrast and fragrance.
• Fresh Parsley (1/4 cup, chopped): Adds herby freshness.
• Pomegranate Seeds (1/2 cup): Bring a juicy burst of sweetness and color.
• Pumpkin Seeds (1/3 cup, toasted): Give a toasty crunch.
• Olive Oil (2 tablespoons): Used for roasting and in the dressing.
• Lemon Juice (2 tablespoons): Brightens everything up.
• Maple Syrup (1 tablespoon): Adds a hint of natural sweetness.
• Dijon Mustard (1 teaspoon): Adds tang and emulsifies the dressing.
• Salt (3/4 teaspoon) and Black Pepper (1/4 teaspoon): Essential for balance.

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How To Make the Sweet Potato Salad

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and fork-tender. Let them cool slightly.

Step 2: Prepare the Dressing

In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined. Set aside.

Step 3: Assemble the Salad

In a large bowl, combine the roasted sweet potatoes, red onion, mint, parsley, pomegranate seeds, and pumpkin seeds. Drizzle the dressing over the top and gently toss until everything is well coated.

Step 4: Serve

Taste and adjust seasoning if needed. Serve slightly warm or chilled.

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Serving and Storing Sweet Potato Salad

This Sweet Potato Salad makes enough to serve 4 to 6 people as a side, or 2 to 3 as a main dish. It can be served immediately after tossing or chilled for later.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it just as delicious the next day.

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What to Serve With Sweet Potato Salad?

Grilled Chicken Skewers

Adds a protein punch without overpowering the salad’s flavor.

Lentil Soup

A cozy combo perfect for fall and winter dinners.

Rainbow Smoothie Bowls

Balance your plate with a colorful fruit bowl like our Rainbow Smoothie Bowls.

Vegan Breakfast Quesadillas

Turn this salad into a brunch star alongside Vegan Breakfast Quesadillas.

Stuffed Mushrooms

Elevate your spread with umami-rich Stuffed Mushrooms with Cheese & Herbs.

Fresh Baguette or Pita

Soak up every bit of dressing with some warm, crusty bread.

Creamy Hummus or Baba Ganoush

Perfect for dipping or layering into a Mediterranean-inspired meal.

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Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! Roast the sweet potatoes and prep the dressing up to 2 days in advance. Combine all ingredients just before serving.

Can I use other herbs?

Yes! Cilantro or basil work well too, but mint and parsley offer the most refreshing contrast.

Is this salad gluten-free?

Yes, it’s naturally gluten-free and vegan.

Can I make it nut-free?

It already is! Just ensure your pumpkin seeds are processed in a nut-free facility if you have allergies.

What if I don’t have pomegranate seeds?

Dried cranberries or chopped apples are tasty swaps for the fruity burst.

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Save This Pin For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you try a different herb combo or add chickpeas? Did you swap the pomegranate for something else?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Conclusion

Sweet Potato Salad is one of those recipes that checks all the boxes: colorful, wholesome, easy to prep, and endlessly versatile. It’s a dish that makes eating well feel like a joy, not a chore. Whether you serve it solo, as a side, or pack it for lunch, this salad brings sunshine to your plate any time of year.

For more healthy, colorful recipes just like this one, follow me on Meals We Share!

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