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!
My favorite part is the way the goat cheese is added in two stages. Half is sprinkled over the sweet potatoes during the final few minutes of roasting, so it gets a little roasty and toasty, while the rest is added fresh on top. I love the combination of the two different flavors and textures in the same salad.
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 individual components can be prepared ahead for easy lunches, weeknight dinners or entertaining. Store everything separately, then assemble only what you plan to serve so the greens stay fresh.
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Quick Wins 🙌
- Full of flavor and texture: Tender sweet potatoes, creamy goat cheese, chewy cranberries and crunchy walnuts give you something different in every bite.
- Easy but impressive: It looks special enough for a holiday table but doesn't require complicated preparation or equipment.
- Works several ways: Serve it as a side dish, pair it with chicken or salmon or add a protein directly to the salad.
- Prep-friendly: Roast the sweet potatoes, toast the walnuts and prepare the balsamic reduction ahead, then assemble the salad just before serving.
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:
- Roast the sweet potatoes, toast the walnuts and prepare the balsamic reduction earlier in the day or up to a few days ahead.
- Store each component separately in the refrigerator, then assemble only the amount you plan to serve.
- Let the balsamic reduction come closer to room temperature before serving. If it becomes too thick in the refrigerator, warm it briefly until it is easy to drizzle.
- For lunches or meals on the go, pack the greens and toppings together and keep the balsamic reduction in a separate container.
- Add grilled chicken, salmon or roasted chickpeas when you want to turn the salad into a more filling meal.
Ingredients
Here are a few notes about the key ingredients needed to make this roasted sweet potato and goat cheese salad. See the recipe card below for the full ingredient list and amounts.
- Sweet potatoes: Peel the sweet potatoes and cut them into ¼-inch-thick half-moons. Keeping the slices close to the same thickness helps them cook evenly and develop lightly crisp edges.
- Goat cheese: Half of the goat cheese is added during the final 10 minutes of roasting, giving it a warmer, slightly toasted flavor and texture. The remaining goat cheese is added fresh when the salad is assembled.
- Balsamic vinegar: The vinegar is reduced with a little sugar to make a thick, syrup-like drizzle. A store-bought balsamic glaze can be used when you want to save time.
- Walnuts: Toast the walnuts before adding them to the salad. Toasting brings out their flavor and gives the salad more crunch.
- Cranberries: I prefer to use dried cranberries for this but dried tart cherries or pomegranate arils would be a great substitution.
- Mixed greens: I prefer tender mixed baby greens. Baby spinach or arugula would also work well.
Scroll to the recipe card below for all ingredient amounts and details.
Variations & Substitutions
- Substitute roasted butternut squash or carrots for the sweet potatoes.
- Use feta in place of the goat cheese. It will have a saltier, firmer texture and won't become as creamy during roasting.
- Replace the walnuts with toasted pecans, almonds or pumpkin seeds.
- Use dried tart cherries or pomegranate arils in place of the dried cranberries.
- Add sliced apples or pears for another seasonal layer.
- Add thinly sliced red onion or quick-pickled red onion for extra sharpness and crunch.
- Add grilled chicken, salmon or roasted chickpeas to make the salad more filling.
I haven't tested the complete recipe with each of these variations. If you try one, I'd love to hear how it worked for you.
Equipment Needed
- Rimmed baking sheet: Gives the sweet potato slices enough room to roast in a single layer. The rim keeps the oil and goat cheese contained.
- Small saucepan: Use this to reduce the balsamic vinegar into a thick, syrup-like consistency.
- Large salad bowl or serving platter: A shallow bowl or platter gives you room to arrange the warm sweet potatoes and toppings without crushing the greens.
Step by Step Instructions
Step 1: STEP 1: Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper. Peel the sweet potatoes, cut them in half lengthwise and then cut them crosswise into ¼-inch-thick half-moons.
Step 2: Place the sweet potatoes in a large bowl. Add the olive oil, garlic powder, salt and black pepper and stir until evenly coated. Arrange the slices in a single layer on the prepared baking sheet.
Step 3: Roast for 10 minutes. Remove the baking sheet from the oven, flip the sweet potato slices and sprinkle half of the goat cheese over them. Return the pan to the oven for another 10 minutes, or until the sweet potatoes are tender with lightly browned edges and the goat cheese is beginning to toast.
Step 4: Remove the sweet potato and goat cheese mixture from the oven and cool for several minutes.
While the sweet potatoes roast, place the balsamic vinegar, sugar and a pinch of salt and black pepper in a small saucepan. Cook over low heat for about 10 minutes, or until the reduction is thick enough to coat the back of a spoon. Remove it from the heat and let it cool slightly. It may look a little foamy at first, but the foam will disappear as it cools, leaving a thick, syrup-like mixture.
Step 5: Arrange the mixed greens in a shallow salad bowl or on a serving platter. Top with the warm sweet potatoes, remaining goat cheese, dried cranberries and toasted walnuts. Drizzle with the desired amount of balsamic reduction and serve warm or at room temperature.
Expert Tips
- Cut the sweet potatoes into evenly sized ¼-inch slices so they roast at the same rate. Thicker slices may need additional cooking time.
- Give the sweet potatoes plenty of room on the baking sheet. Arrange them in a single layer so they roast and brown instead of steaming.
- Remove the balsamic reduction from the heat once it is thick enough to coat the back of a spoon. It will continue to thicken as it cools.
- Don't worry if the balsamic reduction looks a little foamy when you remove it from the heat. The foam will disappear as it cools, leaving a thick, syrup-like mixture.
- If the balsamic reduction becomes too thick to drizzle after cooling or refrigerating, warm it briefly over low heat.
- Let the roasted sweet potatoes cool for several minutes before placing them over the greens. They can still be warm, but adding them straight from the oven may wilt the salad.
- Assemble only what you plan to serve. The individual components keep well separately, but a fully assembled salad will become soggy by the next day.
FAQ
Yes. Roast the sweet potatoes, toast the walnuts and prepare the balsamic reduction ahead of time. Store the components separately and assemble the salad just before serving so the greens stay fresh.
I prefer to serve this salad warm or at room temperature. Let the sweet potatoes cool for several minutes after roasting so they don't immediately wilt the greens.
Yes. Store-bought balsamic glaze is a good shortcut when you don't want to make the reduction. Drizzle your desired amount over the salad just before serving.
Feta is the best substitute. It provides a similar tangy flavor, but it has a firmer, saltier texture and won't become as creamy when roasted.
Add grilled chicken, salmon or roasted chickpeas. You can also serve the salad alongside simply seasoned roasted chicken or salmon.
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
If you make this Roasted Sweet Potato and Goat Cheese Salad, leave a star rating and let me know how it turned out. ⭐️
I'd also love to hear whether you served it as a side dish or added something to make it a complete meal! ❤️
Recipe
Roasted Sweet Potato and Goat Cheese Salad
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 ounces goat cheese, crumbled
For the Balsamic Reduction:
- ¼ cup balsamic vinegar
- 1 teaspoon sugar
- salt and pepper
For the Salad:
- 2 cups mixed greens
- 2 ounces goat cheese, crumbled
- ½ cup toasted walnuts, chopped
- ½ cup dried cranberries
Instructions
For the Sweet Potatoes:
- 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 black 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 sprinkle the goat cheese on top. Place back in the oven until they are tender and slightly brown around the edges, for about 10 more minutes. Remove and allow them to cool slightly.2 ounces goat cheese, crumbled
For the Balsamic Reduction:
- In a small saucepan, combine the balsamic vinegar, sugar, and a pinch of salt and pepper. Cook over low heat until tthickened enough to coat the back of a spoon, about 10 minutes. Remove from heat and allow to cool.¼ cup balsamic vinegar, 1 teaspoon sugar, salt and pepper
For the Salad:
- To prepare the salad, place the mixed greens in a large bowl and top with sweet potato and goat cheese mixture. Sprinkle walnuts and dried cranberries on the top and drizzle with the balsamic reduction. Serve warm or at room temperature.2 cups mixed greens, ½ cup toasted walnuts, chopped, ½ cup dried cranberries, 2 ounces goat cheese, crumbled
Video
Notes
- The sweet potatoes, toasted walnuts and balsamic reduction can be prepared ahead. Store the components separately and assemble the salad just before serving.
- Remove the balsamic reduction from the heat once it coats the back of a spoon. It will continue to thicken as it cools.
- If the reduction becomes too thick to drizzle, warm it briefly over low heat.
- Store-bought balsamic glaze can be used in place of the homemade reduction.
- Assemble only what you plan to serve because the dressed salad does not keep well overnight.
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!!