Name: Spinach Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 tbsp olive oil; Salt and black pepper, to taste; ¼ tsp ground cinnamon or smoked paprika (optional); 5 oz fresh baby spinach; ¼ red onion, thinly sliced; ½ cup crumbled feta or goat cheese; ⅓ cup dried cranberries or pomegranate seeds; ⅓ cup chopped pecans or walnuts; ¼ cup balsamic vinaigrette or dressing of choice

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Spinach Salad with Roasted Sweet Potatoes is my go-to when I want something nourishing, colorful, and full of flavor. It combines warm, caramelized sweet potatoes with fresh baby spinach, tangy vinaigrette, and crunchy toppings for a salad that’s anything but boring.

Why You’ll Love This Recipe

I love how this salad hits every note—sweet, savory, tangy, and crunchy. It’s hearty enough to stand on its own, but still feels light and refreshing. The roasted sweet potatoes add a warm, comforting element that turns a basic salad into something I genuinely look forward to eating. Spinach Salad with Roasted Sweet Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Olive oil
Salt and pepper
Ground cinnamon or smoked paprika (optional, for extra flavor)
Fresh baby spinach
Red onion (thinly sliced)
Feta or goat cheese
Dried cranberries or pomegranate seeds
Chopped pecans or walnuts
Balsamic vinaigrette or dressing of choice

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
I peel and cube the sweet potatoes, then toss them with olive oil, salt, pepper, and spices if using.
I spread them out in a single layer and roast for 25–30 minutes, flipping halfway through until golden and tender.
While they roast, I prepare the salad base with fresh spinach, red onion, cheese, dried fruit, and nuts.
Once the sweet potatoes are done, I let them cool slightly, then add them to the salad.
I drizzle everything with balsamic vinaigrette and toss gently to combine.
I serve immediately while the sweet potatoes are still warm.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add cooked quinoa or chickpeas to make it more filling. I also like using arugula or kale in place of spinach. For a touch of sweetness, I’ve drizzled a bit of maple syrup into the dressing. If I want a crunchier topping, I toast the nuts with a little cinnamon and sugar.

storage/reheating

I store the components separately if I’m prepping ahead—roasted sweet potatoes in the fridge, salad base in a sealed container. Once assembled, it’s best eaten right away. If I’m reheating the sweet potatoes, I warm them in a skillet or oven to bring back their roasted texture before adding to the salad. Spinach Salad with Roasted Sweet Potatoes

FAQs

Can I roast the sweet potatoes ahead of time?

Yes, I do it often. I just reheat them slightly so they don’t cool down the salad too much when added.

What dressing works best?

I love balsamic vinaigrette for its tanginess, but honey mustard or apple cider vinaigrette also pair really well.

Can I make this salad vegan?

Absolutely—I use a vegan cheese or skip the cheese and add extra nuts or avocado for creaminess.

What protein can I add?

Grilled chicken, salmon, or tofu work perfectly. I’ve even added a soft-boiled egg on top for a lighter protein boost.

How do I keep the spinach from wilting?

I let the roasted sweet potatoes cool just a bit before tossing everything together. That way the spinach stays crisp and fresh.

Conclusion

Spinach Salad with Roasted Sweet Potatoes is everything I want in a wholesome, flavorful meal. It’s vibrant, satisfying, and easy to make, with textures and flavors that keep every bite interesting and delicious.