Sweet Potato Salad
This Sweet Potato Salad is a delicious mix of textures and flavors. Roasted sweet potatoes, fruit, nuts, bacon, and feta are tossed in a creamy orange dressing that makes it irresistible. It is perfect any time of year, but I especially love serving it at Thanksgiving.
Since we are saying goodbye to summer, I get excited about fall because it means I can start cooking hearty dishes again. I made a sweet potato soufflé the other day, and stews are always at the top of my list once the temperature drops. My slow cooker pork stew is perfect for those long days, and my instant pot lamb stew has become a reader favorite. Both are simple, full of flavor, and exactly the kind of meals I want this season.
Table of contents
My roasted sweet potato salad takes a classic side dish and makes it even better with caramelized potatoes, sweet pineapple, tart cranberries, pomegranate seeds, smoky bacon, crunchy pecans, and salty feta all tossed in a creamy tangy dressing. It is always a hit at my Thanksgiving and Christmas tables, and I love that it can stand alone or pair with so many dishes. I usually make a big batch because it is the first thing everyone grabs, and it is easy to switch up with different ingredients if you want to try something new.
Why you will love this recipe
- A mix of flavors that work together: I love how the caramelized sweet potatoes pair with pineapple, cranberries, and pomegranate seeds. The salty feta and smoky bacon balance everything out so each bite has something sweet, savory, and tangy.
- Crunch and cream in one bowl: The pecans give the salad a crunchy texture, and the creamy curry dressing ties it all together.
- Perfect for holidays or any season: This salad always shows up on my Thanksgiving and Christmas table, but I make it other times of the year too. It is hearty enough to stand on its own and also pairs well with roasted meats or simple weeknight dinners.
- Easy to make and customize: I like that the ingredients are simple and easy to swap. Sometimes I change up the fruit or nuts depending on what I have. Making a big batch is no trouble, and it is always the first side dish to disappear when I serve a crowd.
What you will need
- Sweet potatoes: I use sweet potatoes cut 1/2 inch cubes and bake until they are caramelized and tender.
- Olive oil: I drizzle a little olive oil over the potatoes before roasting.
- Cooked bacon: I crisp up the bacon until it is smoky and crunchy.
- Pineapple tidbits: I love adding pineapple because it gives a juicy burst of flavor.
- Pecans: I toast the pecans lightly to bring out their nuttiness.
- Cranberries: Dried cranberries add a chewy, tart sweetness that works so well with the creamy dressing. My kids always pick them out first.
- Pomegranate arils: These little jewels add a pop of color and tart juice.
- Crumbled feta: I sprinkle feta over the top for a salty and tangy bite.
- Arugula: I use fresh arugula to give the salad a peppery green base.
- For the dressing: I use orange juice, orange zest, apple cider vinegar, mayo, and curry powder to make a creamy, tangy, and flavorful sauce.
How to make
Roast the base ingredients: I toss diced sweet potatoes in olive oil, season with salt and pepper, and roast them at 375°F until tender. At the same time, I bake the bacon for 12 to 20 minutes, drain the fat, return it to the oven until crisp, and then chop it. While those cook, I also roast the pecans in a baking dish for about 5 minutes until fragrant.
Make the dressing: I whisk the orange juice, orange zest, apple cider vinegar, mayo, and curry powder in a small bowl until smooth, then set it aside.
Assemble the salad: I arrange the arugula in a serving bowl, then layer on the roasted sweet potatoes, crispy bacon, toasted pecans, pineapple, cranberries, half of the feta, and half of the pomegranate arils. After that, I drizzle the creamy curry dressing over the top and mix.
Finish and serve: I sprinkle the remaining feta and pomegranate arils on top of the salad, give it a gentle toss, and serve it right away.
Expert Tip
Roast sweet potatoes until caramelized
As a mom who has cooked sweet potatoes in just about every way, from soups to desserts, my best advice for this salad is to roast them until the edges are golden and caramelized. When they get a little crispy on the outside, they taste sweeter and richer, and that makes the salad so much better with the fruit and creamy dressing.
More tips to consider:
- I always cut the sweet potatoes into even pieces so they cook at the same rate and come out tender.
- I cook the bacon in the oven alongside the potatoes, which makes cleanup easier.
- To keep the pecans crunchy, I toast them separately and only add them to the salad right before serving.
- I like to make the dressing a few hours ahead and chill it in the fridge. The flavors come together and taste even better.
- For a lighter version, I sometimes use Greek yogurt in place of some of the mayo in the dressing.
Recipe variations:
- Chicken dinner twist: I add about 1 cup of shredded rotisserie chicken to make the salad filling enough for lunch or dinner. It blends so well with the creamy curry dressing.
- Nutty swap option: When I do not have pecans, I use 1 cup of chopped walnuts or sliced almonds instead. They give the salad the same satisfying crunch.
- Veggie power boost: To keep it vegetarian, I skip the bacon and add 1 cup of roasted chickpeas. They give protein and a nice bit of texture.
- Fruit lover’s mix: I toss in 1 cup of diced mango or a chopped apple when I want extra sweetness. The fruit pairs perfectly with the caramelized sweet potatoes.
- Cheese change up: I replace the feta with 1/2 cup of creamy goat cheese. It makes the salad tangy and rich in a different way.
Serving suggestions
This roasted sweet potato salad makes a great side dish for everyday dinners or when I am hosting family. I often pair it with my grilled chicken skewers during the summer, or with oven baked chicken breasts when I want something easy and quick. Another favorite is my slow cooker pineapple pork loin because the citrus flavors play so well with the creamy curry dressing on the salad.
For the holidays, I love setting it on the table with oven roasted turkey and instant pot ham since both pair beautifully with the sweetness of the potatoes. I have also served it with my Instant Pot short ribs for a cozy family dinner. This salad adds color and freshness to any main dish, whether it is a weeknight meal or a holiday spread.
How to store leftovers:
- Refrigerate: I store the sweet potato salad in an airtight container, and it keeps in the fridge for up to five days.
- Freezing: I do not recommend freezing this salad.
- Reheating: I usually serve it chilled or at room temperature, but if I want it slightly warm, I let it sit on the counter for a bit before serving. It still tastes delicious without needing to be reheated.
Frequently asked questions
I always go for orange-fleshed sweet potatoes because they roast beautifully and caramelize around the edges. They stay tender but not mushy, which makes them perfect for this salad. One time I tried the lighter variety, and it just was not the same, so now I stick with the orange ones.
That is no problem. I have swapped it with goat cheese when I want something creamier, and even blue cheese when I want a stronger flavor. My husband actually prefers it with goat cheese, while I like feta, so sometimes I make two smaller bowls to keep everyone happy.
Yes, fresh pineapple works really well and gives the salad a brighter and juicier flavor. When I have the time, I cut a fresh one and toss in the chunks, but if I am in a hurry, canned tidbits are easy and still taste delicious. Either way, the pineapple adds a sweet pop that my kids always love.
More easy holiday recipes:
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Sweet Potato Salad
Ingredients
- 8 cups peeled and diced sweet potatoes cut into 1/2-inch cubes – about 3-4 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 lb bacon cooked and chopped
- 1 cup pineapple tidbits
- 1 cup chopped pecans
- 1 cup dried cranberries
- 1 cup pomegranate arils
- 1 cup feta crumbled
Creamy Curry Dressing:
- 1 1/4 cup mayo
- 1/4 cup orange juice
- 1 teaspoon medium curry powder
- 2 teaspoons orange zest
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 375° F.
- Place diced sweet potatoes on a baking sheet. Toss with olive oil and season with salt and pepper. Roast for 25-30 minutes or until tender. Remove from the oven and let cool.
- At the same time, lay the bacon slices out on a baking sheet covered with aluminum foil and bake for 12-20 minutes until crisp. Remove from the oven, let it cool and then chop it.
- Place the pecans in a large baking dish or if you have another baking sheet and roast them in the oven for 5 minutes.
- When ready to plate, choose a large mixing bowl or a large serving plate and add the arugula, add the bacon, pineapple, pecans, sweet potatoes, cranberries, ½ of the pomegranate arils and half of the crumbled feta.
- In another bowl, whisk all the dressing ingredients. Drizzle on top of the salad.
- Add the rest of the pomegranate arils and feta cheese.
- Toss before serving.
Video
Notes
Roast sweet potatoes until caramelized
As a mom who has cooked sweet potatoes in just about every way, from soups to desserts, my best advice for this salad is to roast them until the edges are golden and caramelized. When they get a little crispy on the outside, they taste sweeter and richer, and that makes the salad so much better with the fruit and creamy dressing.More tips to consider:
- I always cut the sweet potatoes into even pieces so they cook at the same rate and come out tender.
- I cook the bacon in the oven alongside the potatoes, which makes cleanup easier.
- To keep the pecans crunchy, I toast them separately and only add them to the salad right before serving.
- I like to make the dressing a few hours ahead and chill it in the fridge. The flavors come together and taste even better.
- For a lighter version, I sometimes use Greek yogurt in place of some of the mayo in the dressing.