Roasted Sweet Potato Salad

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Roasted Sweet Potato Salad

Jill Dalton
Roasted Sweet Potatoes are perfect to add to a winter salad. Add wild rice, apple chunks and toasted pecans and you have a comforting treat for your tastebuds.
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 621 kcal





  • Preheat oven to 400°F.
  • Place diced sweet potatoes on a parchment lined cookie sheet and bake for 10-15 minutes
  • Put pecans on a separate cookie sheet and bake for 5 minutes
  • Put wild rice, sweet potato pieces, apples, raisins, pecans and pepper into a bowl
  • Place dressing ingredients into a blender and blend until smooth
  • Pour over salad and mix


Calories: 621kcalCarbohydrates: 113gProtein: 20gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 18mgPotassium: 797mgFiber: 11gSugar: 8gVitamin A: 107IUVitamin C: 4mgCalcium: 51mgIron: 4mg

11 thoughts on “Roasted Sweet Potato Salad”

  1. I just made this. Wow! The flavors are so fantastic. Sweet, savory, hint of onion. And the Tahini gave it a rich earthiness. This will be featured at Thanksgiving. Thank you for the recipe. Thank you both for all you do. Your show is a blessing to our health and family!

  2. I am wondering if the nutritional information shown for this recipe is for the total recipe instead of individual serving. I can’t believe this is 621 calories per serving. Thank you.

    1. It is supposed to be per serving. It is a digital plugin that we use that calculates automatically but I will give it a look

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