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Sweet Potato Fry Salad Recipe

American · Main course · 45 min total

A warm and hearty salad featuring crispy roasted sweet potatoes, fresh greens, and a tangy maple-mustard dressing. Perfect for a satisfying lunch or light dinner.

Ingredients

• 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 6 cups mixed salad greens (e.g., arugula, spinach, or spring mix)
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy on the edges.
4. Meanwhile, prepare the dressing: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and remaining 1 tablespoon olive oil. Season with salt and pepper to taste.
5. In a large salad bowl, combine mixed greens, dried cranberries, toasted pecans, and feta cheese (if using).
6. Add the roasted sweet potatoes to the salad and drizzle with dressing. Toss gently to combine. Serve immediately.

Tips

• For extra crunch, add crispy bacon bits or roasted chickpeas.
• To make it vegan, omit the feta cheese or use a vegan alternative.
• Store leftover dressing separately and dress the salad just before serving to keep greens crisp.

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