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This Sweet Potato Salad is so easy to make and makes for the perfect side dish during the holidays. Roasted sweet potatoes are tossed with herbs, pistachios, red onion, and pomegranate, then finished with a bright homemade citrus vinaigrette.
This recipe brings together everything I love about sweet potatoes: the natural sweetness, the texture, and the way they hold up so beautifully when roasted. It’s hearty without feeling heavy and makes an excellent make-ahead dish as the flavors get even better as they rest. Plus, it’s one less thing to fight for oven space when you’re cooking for a crowd during the holidays!
If you want more vibrant salads that still feel cozy enough for fall or Thanksgiving, try my Loaded Harvest Quinoa Salad or Herbed Potato Salad.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Sweet Potato Salad. The full quantities can be found in the recipe card further down the post.
- Sweet potatoes: Go for firm, medium-sized sweet potatoes with bright orange flesh. They roast evenly and hold their shape beautifully once tossed with the dressing.
- Olive oil: You can use avocado oil if that’s what you keep on hand.
- Salt, black pepper, and onion powder
- Fresh mint and parsley: If you’re out of fresh mint, basil makes a great stand-in while keeping that same fresh, herby feel.
- Pistachios and pomegranate arils: These two add so much in texture and color. Feel free to swap in toasted almonds, walnuts, or even dried cranberries if that’s what you’ve got.
- Red onion: This works best for salads, and I don’t recommend white onions.
- Citrus vinaigrette: Made with olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, and cumin, this dressing ties everything together.
How to Make Sweet Potato Salad
Here’s how to get perfect results every time:
Step 1: Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, salt, pepper, and onion powder until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender. Let them cool right in the pan.
Step 2: In a large bowl, combine the roasted sweet potatoes with chopped mint, parsley, pistachios, red onion, and pomegranate arils. Make sure the potatoes have cooled before adding the herbs so they don’t wilt.
Step 3: In a small bowl or jar, whisk together olive oil, orange juice, lemon juice, honey (or maple syrup), Dijon mustard, cumin, and a pinch of salt until smooth and emulsified (when it looks creamy and glossy). Drizzle it over the salad.
Step 4: Gently toss everything together until coated in dressing. You can refrigerate for an hour to let the flavors develop, or serve it right away at room temperature.
Variations & Tips
→ Serve it warm or chilled. Both ways taste amazing, depending on the season or your mood.
→ Add chickpeas or black beans to make it more filling without changing the flavor.
→ Toss in arugula or baby spinach right before serving for a fresh, vibrant twist.
→ Sprinkle in a little feta or goat cheese before serving for extra creaminess and flavor.
Common Questions
I usually do, just because I like the softer texture, but it’s totally up to you. The skin adds extra fiber and actually holds up really well once roasted, so go with whatever you prefer.
Yes, the potatoes and all those fresh mix-ins will start soaking up the dressing if it sits too long, so it’s best to toss it right before serving.
This dish is naturally gluten-free and easy to make vegan with a quick swap of maple syrup instead of honey.
Store any leftovers in an airtight container for up to 4 days. If possible, keep the dressing separate and toss it in right before serving so the potatoes and herbs stay fresh.
You can enjoy it cold straight from the fridge, or warm it gently in the oven or microwave just until the potatoes are heated through.
More sweet potato side dishes
- Roasted Sweet Potatoes
- Baked Sweet Potato Fries
- Baked Candied Sweet Potatoes
- Twice Baked Sweet Potatoes
- Mashed Sweet Potatoes
- Roasted Smoked Sweet Potatoes
- Healthy Sweet Potato Casserole
- Sweet Potato Wedges
Roasted Sweet Potato Salad (Gluten-Free)
Ingredients
- 5 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon onion powder
- Kosher salt and black pepper, to taste
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh parsley
- ¼ cup shelled roasted pistachios, chopped
- 1 large pomegranate, seeded
- 1 small red onion, thinly sliced into half moons
For the Dressing:
- Kosher salt, to taste
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey, or maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon ground cumin
Instructions
- Preheat the oven to 400°F. Toss 5 medium sweet potatoes cubes with 2 tablespoons olive oil, Kosher salt and black pepper, and 1 teaspoon onion powder. Roast for 25-30 minutes until golden and tender, flipping halfway through the cook time. Let them cool in the pan while you prepare the dressing.
- Whisk together all dressing ingredients until emulsified. Taste and adjust according to your taste. (3 tablespoons extra virgin olive oil, Kosher salt, 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 tablespoon honey, 1 tablespoon Dijon mustard, and ½ teaspoon ground cumin)
- In a large bowl, combine roasted sweet potatoes, ¼ cup chopped fresh mint leaves, ¼ cup chopped fresh parsley, ¼ cup shelled roasted pistachios, 1 large pomegranate, and 1 small red onion.
- Drizzle with dressing and gently toss. You can refrigerate for 1 hour or serve immediately.
Notes
- Cut the sweet potatoes evenly so they roast at the same rate.
- Let the potatoes cool slightly before tossing to keep the herbs fresh.
- Make the dressing ahead if you can, as it tastes even better after sitting for a bit.
- Toss just before serving so the potatoes don’t soak up too much dressing.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Enjoy cold or gently warmed. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
