This roasted sweet potato and goat cheese salad is both sweet and savory. It has tender oven roasted sweet potatoes, creamy goat cheese, toasted walnuts, dried cranberries and is drizzled with a thick balsamic reduction. This delicious salad is packed with flavor and easy to make!
At our house, we'll often pair it with simple oven-roasted chicken or salmon for a complete meal, but it also holds its own as a flavorful side dish in a holiday spread. I've even served it alongside our Thanksgiving dinner and it was a big hit.
The mix of flavors and textures makes it hearty enough for a main dish salad, yet versatile enough to be prepped ahead for lunches. Pack it up and you've got a grab-and-go meal that's just as good the next day.
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Why You Will Love This Recipe
- The sweet potatoes. The sweet potatoes are definitely the best part of the salad. Roasted in the oven at a high temperature, they get tender and slightly crispy on the edges.
- The balsamic reduction. Balsamic vinegar is cooked down with a bit of sugar to create a tasty and thick sauce to drizzle on top of your salad. It's so good you could drink it!
- It is easy. This salad looks fancy, but requires minimal skills and equipment. If you have an oven and a bowl, you can get this salad whipped up and ready to impress any crowd in no time!
Ingredients
Here's what you'll need, along with a few notes about key ingredients:
- Sweet potato: Two medium ones work well, but you can also use butternut squash or carrots if you want a similar roasted veggie vibe. If you'd like more color, use a mix of orange and purple sweet potatoes.
- Olive oil: Any neutral oil works (avocado oil, grapeseed or even melted coconut oil).
- Balsamic vinegar: I recommend a good quality balsamic vinegar for the best flavor. A store-bought balsamic glaze also works if you want to save time.
- Walnuts: Toasting makes a huge difference in flavor. You can use crunchy pecans, almonds or pumpkin seeds if you prefer.
- Cranberries: I prefer to use dried cranberries for this but dried tart cherries or pomegranate arils would be a great substitution.
- Mixed greens: I usually go with mixed baby greens but fresh arugula, baby spinach, baby kale, or even shredded brussels sprouts would work great with this salad too!
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Add grilled chicken, salmon or roasted chickpeas to make it a more filling main dish.
- Add sliced apples or pears for an extra seasonal touch.
- For extra crunch and sharp flavor, add thinly sliced red onion or quick-pickled red onion.
This sweet potato salad recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
Step by Step Instructions
Step 1: Start by preheating the oven to 450°F and lining a baking sheet with parchment paper.
Peel the sweet potatoes, cut them in half lengthwise and then cut crosswise into ¼-inch half moon shapes. Place the cut sweet potatoes into a large bowl.
Step 2: Add the olive oil, garlic powder, salt and black pepper to the bowl with the sweet potatoes and stir well to fully coat.
Place the sweet potatoes on the prepared baking sheet, making sure they are in an even single layer.
Step 3: Bake for 10 minutes in the hot oven and then remove from the oven and, using a large spatula, flip over sweet potato slices.
Sprinkle ½ of the goat cheese over the sweet potatoes and then bake for 10 more minutes.
Step 4: Remove the sweet potato and goat cheese mixture from the oven and cool for several minutes.
While the sweet potatoes are cooling, place the balsamic vinegar, sugar and a pinch of salt and pepper in a small saucepan. Heat over medium heat for about 10 minutes, or until thickened. Remove from heat and cool slightly.
Step 5: To assemble the salad, place the mixed greens in a shallow salad bowl. Top with the warm sweet potatoes, the remaining goat cheese, dried cranberries and toasted walnuts. Drizzle with the slightly cooled balsamic glaze.
Serve the salad warm or at room temperature.
Expert Tips
- Work smart. Prepare the balsamic glaze while the potatoes are roasting. This will allow time for the glaze to cool before assembling the salad.
- Plan ahead. Make sweet potatoes and balsamic glaze ahead of time and assemble salad right before you plan to serve.
Game Plan 📋
When I know the week ahead is going to be busy, I like to make this fall salad work a few different ways:
- Meal prepping: I'll roast a big batch of sweet potatoes and make the balsamic reduction ahead of time, then store everything separately. That way, I can quickly toss it all together for lunches or easy dinners during the week.
- Prepping ahead: If I'm prepping this for a busy week or a holiday dinner, I'll have the sweet potatoes, walnuts and balsamic reduction ready to go earlier in the day, so all I have to do is assemble right before serving.
- Packing it up: This salad actually holds up really well for taking on the go. I'll layer the greens and toppings in an airtight container, keep the dressing in a small jar on the side, and then just drizzle it on when I'm ready to eat.
FAQ
No. Toasted pecans, almonds or pumpkin seeds would work great in this salad!
Yes. Baby arugula or baby spinach would both be great. I don't recommend iceberg or romaine lettuce for this. Something more leafy would be your best option.
Yes. A great substitution for the goat cheese would be feta cheese.
Storage
Refrigerator: Tightly cover leftover salad and place in the refrigerator for up to one day.
If you have not assembled and dressed the salad, store the roasted sweet potatoes and balsamic glaze in airtight containers for up to 3 days.
Freezer: Freezing is not recommended.
Reheating: If you prefer, warm the sweet potatoes in the microwave before assembling salad.
Other Recipes to Try
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Recipe
The Best Roasted Sweet Potato and Goat Cheese Salad
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 4 ounces goat cheese, crumbled
- ¼ cup balsamic vinegar
- 1 teaspoon sugar
- 2 cups mixed greens
- ½ cup toasted chopped walnuts
- ½ cup craisins
Instructions
- Preheat oven to 450°F. Line a large baking sheet with parchment paper.
- Peel sweet potatoes, cut in half lengthwise and then cut crosswise into ¼-inch thick half moons. Place in a large bowl.2 medium sweet potatoes
- Add the olive oil, salt, garlic powder and pepper to the bowl with the sweet potatoes. Stir well to fully coat sweet potato slices.3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon pepper
- Place sweet potatoes in an even layer on prepared baking sheet. Bake in the preheated 450°F oven for 10 minutes.
- Remove from the oven, flip the sweet potato slices and and sprinkle ½ of the goat cheese on top. Place back in the oven for 10 more minutes.4 ounces goat cheese, crumbled
- Remove the sweet potatoes from the oven and allow them to cool slightly.
- In a small saucepan, combine the balsamic vinegar, sugar, and a pinch of salt and pepper. Cook over low heat until thckened, about 10 minutes. Remove from heat and allow to cool.¼ cup balsamic vinegar, 1 teaspoon sugar
- To prepare the salad, place the mixed greens in a large bowl and top with sweet potato and goat cheese mixture. Sprinkle walnuts and craisins on the top and drizzle with the balsamic reduction. Serve immediately.2 cups mixed greens, ½ cup toasted chopped walnuts, ½ cup craisins
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Kris says
Very easy and so delicious with all my favorite ingredients!
Ashlyn Meredith says
Yay! So glad you enjoyed this one, Kris!
Jean says
Delish!!