Why You’ll Love This Sweet Potato and Pecan Salad
- The texture is everything. You get the creamy, soft sweet potatoes against the crunchy toasted pecans, the crisp fresh greens, and the occasional pop of a pomegranate aril. It’s a symphony in every single bite.
- It’s a feast for the eyes. With vibrant orange, deep green, ruby red, and golden brown, this salad is genuinely beautiful. It looks like you fussed for hours, but the secret is that it’s surprisingly simple to assemble.
- It’s incredibly versatile. Serve it warm right after roasting the sweet potatoes, or let everything cool to room temperature. It’s fantastic both ways. You can also easily adapt it with what you have on hand—swap pecans for walnuts, pomegranate for dried cranberries, or add some crumbled goat cheese for a creamy tang.
- The dressing is a total game-changer. It’s a simple shake-it-in-a-jar situation, but the balance of maple syrup, dijon mustard, and apple cider vinegar is just magic. It clings to every ingredient without being heavy or overwhelming.
Ingredients & Tools
- 2 medium sweet potatoes (about 600g), peeled and cubed
- 1 ½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 5 oz (about 5 generous cups) mixed sturdy greens like kale, spinach, or arugula
- ¾ cup pecans, roughly chopped
- ½ cup pomegranate arils
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 small shallot, minced
Tools: A large baking sheet, parchment paper, a large salad bowl, a small jar with a lid for shaking the dressing.
A little note on the greens—using something sturdy like kale means the salad won’t wilt immediately, making it great for making ahead. But really, any greens you love will work beautifully here.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Cube your sweet potatoes evenly. This is the secret to them roasting at the same rate. Aim for ¾-inch chunks—small enough to cook through quickly but large enough to hold their shape and not turn to mush.
- Don’t skip toasting the pecans. Toasting nuts is one of those tiny steps that delivers a massive flavor payoff. It deepens their nutty flavor and makes them incredibly fragrant and crunchy. You can do this in the oven while the sweet potatoes roast, but keep a very close eye on them as they can burn quickly.
- Massage your kale (if using). If kale is your green of choice, take 30 seconds to massage it with a tiny pinch of salt and a drizzle of the dressing. This breaks down the tough fibers, making it tender and much more pleasant to eat.
- Taste your dressing! The beauty of a homemade vinaigrette is you can adjust it to your palate. Want it tangier? Add a splash more vinegar. Sweeter? A bit more maple syrup. Give it a taste and make it yours.
How to Make Sweet Potato and Pecan Salad
Step 1: First, let’s get those sweet potatoes roasting. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the peeled and cubed sweet potatoes with the 1 ½ tablespoons of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper. You want every cube to be lightly coated. Spread them out in a single layer on the prepared baking sheet. This is key for getting them nicely caramelized instead of steaming.
Step 2: Roast for 20-25 minutes, giving the pan a shake halfway through. You’ll know they’re done when the edges are slightly browned and crispy and you can easily pierce a cube with a fork. While they’re roasting, you can toast your pecans. Spread them on a separate, small baking sheet and pop them in the oven for the last 5-7 minutes of the sweet potato’s cooking time. Watch them closely—they can go from perfectly toasted to burnt in a flash. They should smell amazing and be lightly golden.
Step 3: Now for the dressing—it couldn’t be easier. Add the ¼ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot to a jar with a tight-fitting lid. Add a big pinch of salt and a few cracks of black pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and looks creamy. Set it aside.
Step 4: Time to assemble! In your large salad bowl, add your greens. If you’re using kale, now is the time to give it a quick massage with a tiny bit of the dressing. Then, top the greens with the warm roasted sweet potatoes, the toasted pecans, and the pomegranate arils. The warmth from the potatoes will very slightly wilt the greens, which is a lovely effect.
Step 5: Just before serving, drizzle about two-thirds of the dressing over the salad and toss gently to combine everything. You want everything to be lightly coated. Taste a bite and see if it needs the remaining dressing or perhaps another pinch of salt. The trick is to dress it right before eating to keep everything crisp.
Serving Suggestions
Complementary Dishes
- Pan-Seared Chicken Breast — A simple, perfectly cooked piece of chicken turns this salad into a complete and protein-packed meal. The savory chicken pairs wonderfully with the sweet and tangy flavors.
- Lentil Soup — For a cozy, plant-based dinner, serve a bowl of this salad alongside a hearty lentil soup. The earthy flavors complement each other beautifully.
- Quiche or Frittata — This salad is a fantastic side for a brunch or light lunch. The creaminess of the eggs is a great contrast to the crunchy, fresh elements of the salad.
Drinks
- A Crisp Rosé — The berry notes and acidity in a dry rosé cut through the richness of the sweet potatoes and nuts perfectly.
- Sparkling Water with Citrus — For a non-alcoholic option, nothing beats the refreshing fizz of sparkling water with a squeeze of lemon or lime. It cleanses the palate between bites.
- An Amber Ale — The caramel and toasty notes in an amber ale mirror the flavors of the roasted sweet potatoes and pecans, creating a really harmonious pairing.
Something Sweet
- Dark Chocolate Almond Bark — A few pieces of rich, dark chocolate with almonds after this salad feels like a perfect, not-too-sweet ending.
- Poached Pears — Light, elegant, and subtly sweet, poached pears continue the autumnal fruit theme without being overly heavy.
- Ginger Cookies — A chewy, spiced ginger cookie is a wonderful way to finish the meal, with a flavor that echoes the warmth of the salad’s spices.
Top Mistakes to Avoid
- Mistake: Crowding the baking sheet. If you pile the sweet potatoes on top of each other, they’ll steam instead of roast. You won’t get those delicious caramelized edges. Use two sheets if you need to!
- Mistake: Adding the dressing too early. If you dress the entire salad and then let it sit, the greens will become soggy and wilted. Always toss it together just before you’re ready to serve to maintain that wonderful crisp texture.
- Mistake: Burning the pecans. I’ve messed this up before too… nuts toast quickly, and they continue to cook for a minute after coming out of the oven. Take them out when they’re fragrant and just a shade darker.
- Mistake: Skipping the seasoning for the sweet potatoes. Salt and pepper are essential, even for sweet vegetables. The smoked paprika and garlic powder add a savory depth that keeps the salad from being one-dimensionally sweet.
Expert Tips
- Tip: Make it a meal prep superstar. Roast the sweet potatoes and toast the pecans ahead of time. Store the dressing in a separate jar. When ready to eat, just assemble with fresh greens. It makes for a incredibly quick and healthy lunch.
- Tip: Add a creamy element. For a next-level experience, crumble some goat cheese or feta over the top right before serving. The creamy, tangy cheese is an incredible addition that takes this salad from great to unforgettable.
- Tip: Get the pomegranate arils out easily. Cut the pomegranate in half horizontally. Hold one half over a bowl, cut side down, and whack the back firmly with a wooden spoon. The arils will magically fall out into the bowl.
- Tip: Play with the spice profile. If you love a bit of heat, add a pinch of cayenne pepper to the sweet potatoes before roasting. It creates a lovely sweet-and-spicy dynamic.
FAQs
Can I make this salad ahead of time?
Absolutely, with a little strategy. You can roast the sweet potatoes and toast the pecans up to 3 days in advance; store them separately in airtight containers in the fridge (let the sweet potatoes cool completely first). The dressing can be made up to a week ahead. Keep everything separate and assemble the salad just before you plan to eat it. This prevents the greens from getting soggy and the pecans from losing their crunch.
What can I use instead of pomegranate?
Dried cranberries or cherries are a fantastic substitute—they provide that same sweet-tart burst. Fresh apple slices (tossed in a little lemon juice to prevent browning) or even segmented oranges would also work beautifully. It’s all about adding a fresh or chewy fruit element for contrast.
My sweet potatoes are mushy. What happened?
This usually means they were either cut too small or the oven temperature was a bit low, causing them to steam rather than roast. Next time, aim for slightly larger cubes (¾-inch is perfect) and make sure your oven is fully preheated. Also, check that they’re in a single layer with a little space between each piece.
Is there a substitute for maple syrup in the dressing?
Yes, honey works wonderfully as a one-to-one substitute. If you need a sugar-free option, a pinch of sugar or a drop of liquid stevia can work, but you may need to adjust the quantities to taste, as the balance of sweet and tang is important.
Can I add a protein to make it more filling?
Of course! This salad is a perfect base for protein. Grilled chicken, pan-seared shrimp, flaked salmon, or even a can of rinsed chickpeas (tossed with the sweet potatoes for the last 5 minutes of roasting to warm them through) are all excellent additions that turn this into a hearty main course.
Sweet Potato And Pecan Salad
This hearty Sweet Potato and Pecan Salad is a flavor explosion! Roasted sweet potatoes, crunchy pecans, & a tangy maple-dijon dressing make it a perfect main or side dish.
Ingredients
Ingredients
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2 medium sweet potatoes (about 600g, peeled and cubed)
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1 ½ tbsp olive oil
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½ tsp smoked paprika
-
½ tsp garlic powder
-
Salt and black pepper (to taste)
-
5 oz mixed sturdy greens (about 5 generous cups like kale, spinach, or arugula)
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¾ cup pecans (roughly chopped)
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½ cup pomegranate arils
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¼ cup extra virgin olive oil
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2 tbsp apple cider vinegar
-
1 tbsp pure maple syrup
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1 tsp Dijon mustard
-
1 small shallot (minced)
Instructions
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First, let's get those sweet potatoes roasting. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the peeled and cubed sweet potatoes with the 1 ½ tablespoons of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper. You want every cube to be lightly coated. Spread them out in a single layer on the prepared baking sheet. This is key for getting them nicely caramelized instead of steaming.01
-
Roast for 20-25 minutes, giving the pan a shake halfway through. You'll know they're done when the edges are slightly browned and crispy and you can easily pierce a cube with a fork. While they're roasting, you can toast your pecans. Spread them on a separate, small baking sheet and pop them in the oven for the last 5-7 minutes of the sweet potato's cooking time. Watch them closely—they can go from perfectly toasted to burnt in a flash. They should smell amazing and be lightly golden.02
-
Now for the dressing—it couldn't be easier. Add the ¼ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot to a jar with a tight-fitting lid. Add a big pinch of salt and a few cracks of black pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and looks creamy. Set it aside.03
-
Time to assemble! In your large salad bowl, add your greens. If you're using kale, now is the time to give it a quick massage with a tiny bit of the dressing. Then, top the greens with the warm roasted sweet potatoes, the toasted pecans, and the pomegranate arils. The warmth from the potatoes will very slightly wilt the greens, which is a lovely effect.04
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Just before serving, drizzle about two-thirds of the dressing over the salad and toss gently to combine everything. You want everything to be lightly coated. Taste a bite and see if it needs the remaining dressing or perhaps another pinch of salt. The trick is to dress it right before eating to keep everything crisp.05
