During fall and winter, this sweet potato salad is a must-make recipe! It’s layered with flavor, texture, and perfect for the cold weather months. I enjoy it as a nutrient-dense weeknight meal, but it definitely shines at any holiday dinner.
Why You’ll Love This Sweet Potato Salad
This sweet potato salad is a true ode to fall with perfectly seasoned roasted sweet potatoes, lentils, cranberries, and my favorite savory-sweet maple mustard tahini dressing. It’s almost like an autumn twist of my broccoli salad (a potluck favorite) because this salad is also great for gatherings, potlucks, and holiday parties! Trust me, when November hits, it’s going to be a non-negotiable Thanksgiving side dish. Plus, just getting back to basics, I love that it’s loaded with a whole bunch of good-for-you nutrients. Here’s what else I love about this recipe:
- It’s hearty and filling. Thanks to the sweet potatoes and lentils, there’s plenty of plant-based protein and fiber for a filling vegetarian meal.
- It’s easy to prep ahead. You can pre-cook the sweet potatoes and lentils ahead of time, which makes assembly super quick!
- You can serve it warm or cold. I love serving this as a warm salad, but it’s equally delicious at room temperature.
Sweet Potato Salad Ingredients
- Sweet Potatoes: You can really use any variety of sweet potato, though I love orange-fleshed sweet potatoes for the fall vibes.
- Seasoning: I’m using a blend of cumin, garlic powder, paprika, salt, and pepper to give the sweet potatoes a warming flavor.
- Lentils: I love using green lentils in salads as they stay firm and hold their shape without going mushy.
- Dried Cranberries: My favorite dried fruit for fall, though you can swap in raisins, apricots, or whatever you have on hand.
- Red Onion: A little bit of red onion adds a crisp bite and a pop of color.
- Fresh Herbs: Parsley and cilantro bring a bright, fresh flavor. I like a combination of both, but you could always just use one herb as well.
- Maple Mustard Tahini Dressing: This creamy, nutty, and sweet dressing ties everything together perfectly!
Find the printable recipe with measurements below.
How To Make Sweet Potato Salad
Step one: Peel the sweet potatoes and cut them into roughly ½-inch cubes. Toss them in a large mixing bowl with the oil, cumin, garlic, paprika, salt, and pepper. I like to just dig in with my hands to make sure every cube is nicely coated, though you could use a large spoon as well.
Step two: Spread the sweet potato cubes out on a large baking sheet in a single layer, leaving a little space between them. Roast at 425°F (200°C) for 30 to 35 minutes, giving them a stir halfway through so they cook evenly and get those lovely golden edges.
Step three: While the sweet potatoes are roasting, bring a medium pot of water to a boil. Add the lentils, lower the heat to a gentle simmer, cover, and cook for 15 to 20 minutes until tender, but still holding their shape. Then, drain them in a strainer.
Quick tip: Always check the cooking instructions on your lentil package. The timing always varies depending on the brand. Also, keep a close eye on them as they cook because lentils can quickly become mushy. I’ve had that happen to me plenty of times before!
Step four: In a large bowl, combine the roasted sweet potatoes, lentils, dried cranberries, cilantro, parsley, and red onion. You can toss the salad with the maple mustard tahini dressing, or leave it in a separate container for others to drizzle themselves.
Make-Ahead & Storage Tips
This roasted sweet potato salad is great for prepping ahead! You can roast the sweet potatoes, cook the lentils, and even chop the herbs and onion a day or two in advance. When it’s time to serve, just toss everything together with the dressing.
For storage, keep any leftovers in an airtight container in the fridge for 3 to 4 days. The salad will soften over time as sweet potato has a lot of moisture, but it’ll still be delicious. You can even reheat it in the microwave if you’d like to enjoy your leftovers warmed.
More Fall Salad Recipes
- Waldorf Salad: The ultimate holiday salad.
- Caesar Salad: A classic for a reason!
- Simple Kale Salad: Perfect for a quick side dish.
- German Potato Salad: The bacon in this is so good.
- White Bean and Spinach Salad: Another great warm salad!
- Or enjoy more sweet potato recipes!
If you try this sweet potato salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Zwilling Chef's Knife My favorite knife so far!
- Heavy Duty Baking Sheets I love that they don't warp
- Glass Mixing Bowls An essential kitchen item
Ingredients
- 2 pounds sweet potatoes (2 to 3 potatoes)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- kosher salt and freshly ground black pepper, to taste
- ½ cup lentils
- ½ cup dried unsweetened cranberries
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped red onion
- 1 recipe maple mustard tahini dressing
Instructions
- Prep the sweet potatoes. Preheat your oven to 425°F (200°C). Peel the potatoes (if you'd like) and cut into ½-inch cubes. Place them in a large mixing bowl.
- Season the sweet potatoes. Add the oil, cumin, garlic, paprika, salt, and pepper to the sweet potatoes. Use your hands or a large spoon to toss everything together until it's well mixed.
- Roast the sweet potatoes. Arrange the sweet potato in a single layer on a large baking sheet, making sure there's space in between the cubes. Roast for 30 to 35 minutes, stirring the potatoes half way through to ensure all sides are cooked through.
- Cook the lentils. While the sweet potatoes are roasting, bring a medium pot of water to a boil. Add the lentils, reduce the heat to a very low simmer, cover the pot with a lid, and cook for 15 to 20 minutes or until tender but not mushy. Pro tip: make sure to read the instructions on your lentil package, as different varieties may have different cook times. Drain the lentils in a strainer.
- Mix together. In a large mixing bowl, add the roasted sweet potatoes, lentils, dried cranberries, cilantro, parsley, and red onion. Drizzle with the maple mustard tahini dressing and toss together. Feel free to drizzle extra dressing on top before serving.
Lisa’s Tips
- Make-ahead and storage tip: Roast the sweet potatoes and cook the lentils ahead of time, then toss with the dressing just before serving. Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
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Behind The Scenes
For me, sweet potatoes are a bit of a magical veggie, because they really do make me and my gut feel so darn good. That’s why I bake sweet potatoes on the regular (or just cook them in the microwave when I’m in a rush). But it’s also why I’m obsessed with this salad! The color, the nutrients, the texture, the layers of flavor… it really does tick all of my boxes. And side note—if you have my Healthy Meal Prep cookbook it’s almost a twist on my roasted butternut squash salad, which I also love!
Not yet
just found it. Will definitely try it Thank you
Enjoy this sweet potato salad, Gisele!