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!
This salad is better than the average salad because it has so many unique flavors that work great together. Serve this fall salad as a side dish or you could also serve it as a main dish salad.
Why You Will Love This
- 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!
- Sweet potato: You will need two medium sized sweet potatoes.
- Olive oil
- Garlic powder
- Salt and pepper
- Goat cheese: You will need 4 ounces or about ½ cup crumbled goat cheese.
- Balsamic vinegar
- Walnuts: Toasted, chopped walnuts are going to provide the best flavor.
- Cranberries: I prefer to use dried cranberries for this but dried tart cherries would be a great substitution.
- Mixed greens: I usually go with mixed baby greens but baby arugula is great with this salad too!
Step by Step Instructions
Here is how to make this easy roasted sweet potato salad. For the full ingredient list and instructions, see the recipe card below.
STEP 1: Start by preheating the oven to 450°F and lining a baking sheet with parchment paper.
STEP 2: 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 3: Add the olive oil, garlic powder, salt and pepper to the bowl with the sweet potatoes and stir well to fully coat.
STEP 4: Place the sweet potatoes on the prepared baking sheet, making sure they are in an even layer.
STEP 5: Bake for 10 minutes in the hot oven and then remove from the oven and, using a large spatula, flip over sweet potato slices.
STEP 6: Sprinkle ½ of the goat cheese over the sweet potatoes and then bake for 10 more minutes.
STEP 7: Remove the sweet potato and goat cheese mixture from the oven and cool for several minutes.
STEP 8: While the sweet potatoes are roasting in the oven, 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 9: 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.
- Prepare the balsamic glaze while the potatoes are roasting. This will allow time for the glaze to cool before assembling the salad.
- For convenience, you can use store bought balsamic glaze instead of making your own.
- Make sweet potatoes and balsamic glaze ahead of time and assemble salad right before you plan to serve.
- Serve the salad warm or at room temperature.
- Substitute the dried cranberries with dried cherries or pomegranate seeds.
- Add sliced grilled chicken to make this more of an entree.
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.
Storing and Freezing
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. If you prefer, warm the sweet potatoes in the microwave before assembling salad.
Freezing is not recommended.
Other Recipes to Try
Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!
The Best Roasted Sweet Potato and Goat Cheese Salad
- 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
- 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