Roasted Sweet Potato Salad Recipe with Balsamic Chutney Vinaigrette

Roasted Sweet Potato Salad Recipe with Balsamic Chutney Vinaigrette

This roasted sweet potato salad recipe combines warming spices with a sweet and tart vinaigrette for a delicious make ahead dish for your Thanksgiving table.

Crafting a Lighter Sweet Potato Dish

This recipe is lighter and less sweet than many sticky sweet marshmallow sweet potato concoctions often found on Thanksgiving tables. This dish satisfies with intense sweet and savory flavors.

A Perfect Vegetarian Main Course

As the recipe is written, this salad is a “composed” one, rather than tossed, but its variabilities are endless. Prefer a tossed salad? Cut sweet potatoes into cubes to roast and combine with the vinaigrette and other ingredients in a large bowl. Don’t want kale? Leave it out. Think it needs a pop of cheese? Some crumbled goat cheese would be delicious sprinkled on the top of this salad. This salad is hearty enough to satisfy both vegetarians and meat eaters alike, and can serve as a substantial part of a vegetarian plate.

Serving Suggestions

Include as part of your Thanksgiving table with this Turkish-style Spinach and Cheese Savory Pie.

Roasted Sweet Potato Salad Recipe

Roasted Sweet Potato Salad Recipe with Balsamic Chutney Vinaigrette

This delightful recipe is perfect for a holiday table or anytime. It was adapted from this Serious Eats recipe
5 from 1 vote
Print Pin Rate
Course: Salads, Vegetarian
Cuisine: California, Thanksgiving
Keyword: easy Thanksgiving side dish, make ahead thanksgiving side dish
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 151kcal
Author: Aliye Aydin


For Sweet Potatoes:

  • 3 large sweet potatoes, (garnet is a good variety)
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons olive oil

For Vinaigrette:

  • 3 Tablespoons balsamic vinegar
  • 2 1/2 Tablespoons chutney, (I used pear) or apricot jam*
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 1 medium garlic clove
  • 1/4 teaspoon sea salt
  • 2 Tablespoons olive oil

Kale and Garnish

  • 1 bunch lacinato kale
  • 1/4 teaspoon sea salt
  • 2 scallions
  • 1/4 cup toasted almonds
  • 1/4 cup dried sour cherries or dried cranberries


  • Preheat oven to 425 F. Peel sweet potatoes lengthwise in stripes. Cut into 3/8" slices on a slight angle. Combine salt, ground cumin, ginger, and cinnamon in a small bowl.  Place sweet potato slices on a baking sheet and brush with olive oil. Sprinkle with salt/cumin/ginger/cinnamon mixture on both sides. Bake for 25 minutes until browned and fork tender. Let cool slightly.
  • Meanwhile, prepare vinaigrette. Mince garlic clove. Combine balsamic vinegar, chutney or jam, mustard, honey, minced garlic, and sea salt in a bowl and whisk in olive oil.
  • To prepare kale, de-stem and cut into thin ribbons. Place in a bowl with 1/4 teaspoon sea salt and massage with your hands until volume decreases considerably. Set aside.
  • Slice scallions thinly and rough chop toasted almonds. To assemble salad, line a large platter with massaged kale. Make rows of cooked sweet potatoes. Drizzle with vinaigrette. Garnish with sliced scallions, toasted almonds, and dried cherries or cranberries. 
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