5 from 1 vote
Roasted Sweet Potato Salad Recipe
Roasted Sweet Potato Salad Recipe with Balsamic Chutney Vinaigrette
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins

This delightful recipe is perfect for a holiday table or anytime. It was adapted from this Serious Eats recipe

Course: Salads, Vegetarian
Cuisine: California, Thanksgiving
Keyword: easy Thanksgiving side dish, make ahead thanksgiving side dish
Servings: 8
Calories: 151 kcal
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
  1. 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.

  2. 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.

  3. 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.

  4. 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.