Roasted Sweet Potato Salad

This roasted sweet potato salad is a delightful fall side dish. It’s easy to make and only requires 10 minutes of preparation. You can even make this up to 24 hours ahead, easing your time constraints if serving this for Thanksgiving or another occasion.

We love sweet potato dishes for any autumn dinner, but some of them are pretty heavy (I’m looking at you, candied sweet potato casserole) and so we don’t want them all the time. That’s where this scrumptious salad comes into play. Sweet potatoes, squash, and pumpkin spice – it doesn’t get much more “fall” than this!

Roasted Sweet Potato Salad

When I first made this salad, I used Country Crock Pumpkin Spice Margarine and Country Crock Honey Blend Margarine, but those are no longer available. I have linked to some recipes to easily make your own pumpkin spice and honey butters.

Ingredients:

Sweet potatoes

Butternut squash

Olive oil

Pumpkin spice butter

Honey butter

Green onions

Walnuts or pecans

Raisins

Dried cranberries

For the dressing:

Olive oil

Orange juice

Balsamic vinegar

Salt and pepper

Instructions: 

Put potatoes and squash on a baking sheet and drizzle over the olive oil, pumpkin spice butter, and honey butter. Toss until all are coated. 

Roast in a 425 degree F oven for about half an hour, until just tender.  Allow to cool. 

Combine sweet potatoes, squash, green onions, nuts, raisins, and cranberries.  Cover and place in fridge for at least 4 hours but can be prepared up to 24 hours in advance. 

Combine the dressing ingredients.  Toss the salad with the dressing and place back in fridge for at least 2 hours before serving to allow flavors to blend.

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Roasted Sweet Potato Salad

This roasted sweet potato salad is a delightful fall side dish. It's easy to make and only requires 10 minutes of preparation. You can even make this up to 24 hours ahead, easing your time constraints if serving this for Thanksgiving or another occasion.

Course Salad

Cuisine American/Canadian

Keyword Thanksgiving

Prep Time 10 minutes

Cook Time 30 minutes

Chilling Time 6 hours

Total Time 6 hours 40 minutes

Servings 8

Calories 378 kcal

Ingredients

• 2 lb. sweet potatoes peeled and cut into 1/2 inch cubes
• 2 lb. butternut squash peeled and cut into 1/2 inch cubes
• 1 T. olive oil
• 1 T. pumpkin spice butter melted
• 1 T. honey butter melted
• 2 bunches green onions chopped
• 1 cup toasted walnuts or pecans
• 1/4 cup raisins
• 1/4 cup dried cranberries

For the dressing:

• 1/4 cup olive oil
• 3 T. orange juice
• 2 T. balsamic vinegar
• salt and pepper to taste

Instructions

1. Put potatoes and squash on a baking sheet and drizzle over the olive oil, pumpkin spice butter, and honey butter. Toss until all are coated.
2. Roast in a 425 degree F oven for about half an hour, until just tender.  Allow to cool.
3. Combine sweet potatoes, squash, green onions, nuts, raisins, and cranberries.  Cover and place in fridge for at least 4 hours but can be prepared up to 24 hours in advance.
4. Combine the dressing ingredients.  Toss the salad with the dressing and place back in fridge for at least 2 hours before serving to allow flavors to blend.

Recipe Notes

When I first made this salad, I used Country Crock Pumpkin Spice Margarine and Country Crock Honey Blend Margarine, but those are no longer available. Here are some recipes to easily make your own pumpkin spice and honey butters: https://tidymom.net/pumpkin-spice-butter-spread/ and https://therecipecritic.com/honey-butter/

Nutrition Facts

Roasted Sweet Potato Salad

Amount Per Serving

Calories 378 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 94mg4%

Potassium 920mg26%

Carbohydrates 47g16%

Fiber 7g29%

Sugar 12g13%

Protein 5g10%

Vitamin A 28306IU566%

Vitamin C 31mg38%

Calcium 111mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.