Roasted Sweet Potato Salad Recipe, thanksgiving recipe, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner
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5 from 1 vote

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
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Salads, Vegetarian
Cuisine: California, Thanksgiving
Keyword: sweet potato salad recipe
Servings: 8
Calories: 151kcal
Author: Aliye Aydin - A Good Carrot


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. 


Calories: 151kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 475mg | Potassium: 221mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3590IU | Vitamin C: 41.6mg | Calcium: 72mg | Iron: 1.1mg