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Mixed sweet potato salad in a white bowl with spoon, showing even coating of dressing and fresh herbs throughout.
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5 from 1 vote

Sweet Potato Salad (Gluten-Free)

This Roasted Sweet Potato Salad is made with tender roasted sweet potatoes, fresh herbs, crunchy pistachios, and pomegranate seeds, tossed in a homemade citrus dressing.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 6 Servings
Author: Rena Awada

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 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

  • Sweet potatoes: Cut into evenly sized cubes so they roast at the same rate. Spread them out on the baking sheet without overcrowding. Use a large sheet pan to roast all the potatoes at once; otherwise, use 2 pans or work in batches.
  • Nuts: Swap the pistachios for walnuts, pecans, almonds, or pumpkin seeds.
  • Pomegranate: Dried cranberries are a good substitute.
  • Dressing: Use maple syrup instead of honey for a vegan option.
  • Make ahead: Roast the sweet potatoes and prepare the dressing up to a day ahead. Store separately in the fridge and assemble before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Serving: Enjoy slightly warm, at room temperature, or cold.

Nutrition

Calories: 363kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 146mg | Potassium: 895mg | Fiber: 9g | Sugar: 19g | Vitamin A: 26861IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 2mg