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+ servings
sweet potato salad

Roasted Sweet Potato Salad

The textures and tastes of this salad are to die for! Crispy, golden sweet potatoes and caramelize cauliflower pair up with peppery rocket and pecans to make a dish fit for your Thanksgiving table. Or, just enjoy it as a hearty lunch, like I do!
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings


  • 680 grams sweet potatoes ( 1 ½ pounds) cut into wedges
  • 1 head cauliflower cut into florets
  • 2 tablespoon olive oil
  • salt and pepper
  • pecans toasted
  • 50 grams (2 ½ cups) rocket (arugula)


  • 2 tablespoon olive oil
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon Dijon mustard


  • Preheat oven to 220 C (430 F). Line a baking tray with parchment paper.
  • Cut sweet potatoes into 1 ½ cm wedges (½ 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.
  • Make the dressing by combining 2 tablespoon of olive oil with the vinegar, Dijon mustard and maple syrup.
  • Toast the pecans in a dry skillet, tossing them around until they release their fragrance.
  • In a large bowl, mix together the roasted sweet potatoes and cauliflower with the pecans and rocket (arugula) . Drizzle with the dressing and serve.
Keyword roasted cauliflower salad, roasted sweet potato salad
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