I adore this salad because it strikes the perfect balance between comfort and freshness. The roasted sweet potatoes make it filling, while the crisp greens and bright pomegranate seeds keep it light. I love how easy it is to prepare, yet it feels elegant enough for a special meal. The goat cheese melts slightly when it meets the warm potatoes, creating a creamy, tangy contrast that’s irresistible. Plus, it’s packed with nutrients and fits beautifully into a vegetarian or wholesome seasonal menu.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 medium sweet potatoes (about 1 lb / 450 g), peeled and cubed 2 tablespoons olive oil ½ teaspoon sea salt ¼ teaspoon black pepper 4 cups mixed salad greens (arugula, spinach, or baby kale) ½ small red onion, thinly sliced ½ cup crumbled goat cheese (chèvre) ¼ cup pomegranate seeds 2 tablespoons pumpkin seeds or walnuts
Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Salt and pepper to taste
Directions
I begin by preheating the oven to 400°F (200°C). I toss the cubed sweet potatoes with olive oil, sea salt, and black pepper, then spread them on a baking sheet. I roast them for about 25–30 minutes until they’re golden on the edges and tender inside.
While the sweet potatoes are roasting, I prepare the dressing. In a small bowl, I whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and a bit of salt and pepper until it’s smooth and emulsified.
Once the sweet potatoes are done, I let them cool slightly so they don’t wilt the greens. Then I arrange a bed of mixed greens on a serving platter or in a large bowl. I layer the roasted sweet potatoes, thinly sliced red onion, crumbled goat cheese, pomegranate seeds, and pumpkin seeds over the top.
Finally, I drizzle the dressing over everything and toss gently to combine before serving. The result is a salad that’s both hearty and refreshing, with the perfect mix of sweet, savory, and tangy notes.
Servings and Timing
This recipe makes 4 servings and takes about 45 minutes total—15 minutes of prep and 30 minutes of roasting. I find it’s the perfect amount for a family dinner side or a light main course for two.
Variations
I like to switch things up depending on what I have in the kitchen. Sometimes I use roasted pumpkin or butternut squash instead of sweet potatoes. Adding roasted Brussels sprouts, avocado slices, or even cooked quinoa makes it more filling. If I’m out of goat cheese, I use feta for a saltier punch or blue cheese for a bolder flavor. For a sweeter twist, I sprinkle in dried cranberries or chopped dates.
Storage/Reheating
If I’m preparing this ahead of time, I store the roasted sweet potatoes, dressing, and salad greens separately in the refrigerator. Everything stays fresh for up to 3 days. When I’m ready to serve, I toss the ingredients together and drizzle on the dressing just before eating. I avoid reheating the assembled salad, but I sometimes warm the sweet potatoes slightly before mixing them in for that cozy touch.
FAQs
Can I make this salad ahead of time?
Yes, I roast the sweet potatoes and prepare the dressing in advance, then assemble everything just before serving.
Can I use a different cheese?
Absolutely. Feta, blue cheese, or even ricotta salata all work well in place of goat cheese.
How do I prevent the greens from wilting?
I let the roasted sweet potatoes cool a bit before adding them to the greens, and I only add the dressing right before serving.
Can I make this vegan?
Yes, I simply skip the goat cheese or replace it with a vegan alternative, and use maple syrup instead of honey.
What other toppings go well with this salad?
I love adding roasted chickpeas, sliced avocado, or candied pecans for more flavor and texture.
Can I use a different dressing?
Definitely. A maple-Dijon or apple cider vinaigrette also pairs beautifully with the flavors.
What type of greens work best?
I like using a mix of baby kale, spinach, and arugula for both texture and taste.
How can I make it more filling?
I sometimes add cooked farro, quinoa, or lentils to turn it into a heartier main course.
Can I use pre-cooked sweet potatoes?
Yes, as long as they’re roasted or baked—just make sure they’re not too soft or they’ll fall apart in the salad.
How do I make the dressing creamier?
I whisk in a teaspoon of Greek yogurt or tahini for a thicker, richer dressing.
Conclusion
This Sweet Potato Goat Cheese Salad is one of my favorite dishes to make when I want something wholesome, colorful, and full of fall flavor. I love how the sweetness of the potatoes, the tang of the cheese, and the burst of pomegranate come together perfectly. It’s a salad that feels both comforting and refreshing, and it always brings a beautiful pop of color to the table—perfect for any autumn meal or holiday gathering.
