Roasted Sweet Potato Salad

"Roasted sweet potato salad is a great make ahead dish that's perfect for your Christmas or Thanksgiving feast. Or, do as I do, and enjoy it as a hearty lunch or dinner side dish." ~ Keri from The Daily Dish

Serves 8 | Prep time: 10 mins | Cooking time: 30 mins


  • 680 grams sweet potatoes cut into wedges
  • 1 head cauliflower cut into florets
  • 2 tablespoon olive oil
  • salt and pepper
  • pecans toasted
  • 50 grams (2 1/2 cups) rocket (arugula)


  • 2 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon Dijon mustard


  1. Preheat oven to 220 C (430 F). Line a baking tray with parchment paper.
  2. Cut sweet potatoes into 1 1/2 cm wedges (1/2 inch). Cut cauliflower into florets. Transfer to a bowl and drizzle with 2 tablespoon olive oil. Season with salt and pepper and transfer to the baking tray. Bake for 30 minutes, turning once at the halfway point.
  3. Make the dressing by combining 2 tablespoon of olive oil with the vinegar, Dijon mustard and maple syrup.
  4. Toast the pecans in a dry skillet, tossing them around until they release their fragrance.
  5. In a large bowl, mix together the roasted sweet potatoes and cauliflower with the pecans and rocket (arugula). Drizzle with the dressing and serve.

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Guest Blogger Keri – The Daily Dish

Hi! I'm Keri. I'm the recipe developer and photographer behind Daily Dish. I created Daily Dish to celebrate simple, tasty vegan recipes. I have a passion for inspiring eaters of all kinds to embrace a plant based lifestyle that's nourishing for your body and mind and creates a kinder, healthier planet. See all recipes by Keri

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