Go Back
–+ servings
Mixed sweet potato salad in a white bowl with spoon, showing even coating of dressing and fresh herbs throughout.
Print Recipe
No ratings yet

Roasted Sweet Potato Salad (Gluten-Free)

A bright, flavorful Sweet Potato Salad tossed with herbs, pistachios, and pomegranate in a citrus vinaigrette. Easy, fresh, and perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 Servings
Author: Rena

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.
    Roasted sweet potato cubes spread evenly on a parchment-lined baking sheet, golden and caramelized after baking.
  • 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)
    Ingredients for sweet potato salad arranged in a bowl: roasted potatoes, chopped parsley, red onion, pomegranate seeds, and pistachios.
  • 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.
    Pouring homemade dressing over roasted sweet potatoes and sliced onions in a large mixing bowl.
  • Drizzle with dressing and gently toss. You can refrigerate for 1 hour or serve immediately.
    Overhead view of prepared sweet potato salad ready to serve, highlighting the orange, green, and red color contrast.

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.
Storage:
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Enjoy cold or gently warmed. Do not freeze.

Nutrition

Calories: 544kcal | Carbohydrates: 83g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 219mg | Potassium: 1343mg | Fiber: 14g | Sugar: 29g | Vitamin A: 40292IU | Vitamin C: 27mg | Calcium: 140mg | Iron: 3mg