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A vibrant Roasted Sweet Potato Goat Cheese Salad on a white platter, garnished with fresh arugula and pomegranate seeds.
Layla

Roasted Sweet Potato Goat Cheese Salad with Maple-Pecan Vinaigrette

This vibrant and flavorful salad features tender roasted sweet potatoes, creamy goat cheese, crunchy pecans, and fresh mixed greens, all tossed in a delightful maple-pecan vinaigrette. Perfect as a light main or a hearty side.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Contemporary
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 medium sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Pinch black pepper
For the Maple-Pecan Vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • Pinch black pepper
  • 2 tbsp chopped pecans toasted (for dressing, plus more for salad)
For the Salad
  • 5 oz mixed greens about 5-6 cups
  • 4 oz crumbled goat cheese
  • 1/4 cup chopped red onion thinly sliced (optional)
  • 1/4 cup toasted pecans roughly chopped

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Small Bowl or Jar
  • Whisk or fork

Method
 

Prepare the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through. Set aside to cool slightly.
Make the Vinaigrette
  1. While the sweet potatoes are roasting, toast the pecans if not already toasted. In a small bowl or jar, whisk together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Stir in 2 tbsp of the toasted, chopped pecans.
Assemble the Salad
  1. In a large mixing bowl, combine the mixed greens, cooled roasted sweet potatoes, crumbled goat cheese, and red onion (if using).
  2. Pour the maple-pecan vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
  3. Divide the salad among serving plates. Garnish with the remaining 1/4 cup toasted pecans. Serve immediately.

Notes

For extra crunch, you can add some toasted pumpkin seeds or sunflower seeds.
This salad can be prepped ahead: roast the sweet potatoes and make the dressing. Store them separately in airtight containers. Assemble just before serving to prevent the greens from wilting.
If you don't have an oven, sweet potatoes can be air-fried at 375°F (190°C) for 15-20 minutes, shaking the basket periodically, until tender and lightly browned.