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Sweet potato greens salad bowl

Roasted Sweet Potato Salad

This delicious roasted sweet potato salad is the perfect combination of flavor and texture with toasted walnuts, goat cheese and a tangy balsamic dressing.
Course Salad
Cuisine American
Keyword Salad, sweet potatoes
Prep Time 5 minutes
Cook Time 25 minutes
5 minutes
Total Time 35 minutes
Servings 6
Author Amee


  • 2 medium sweet potatoes cut into small cubes
  • 1 tbsp extra virgin olive oil
  • 1/2 cup sweet onion finely diced
  • 4 oz pancetta finely diced
  • 8 oz artisan salad greens
  • 2 oz goat cheese crumbled
  • 1/2 cup walnuts toasted
  • salt and pepper to taste
  • 1 bottle Newman's Own Balsamic vinaigrette


  • Preheat oven to 400 degrees F.
  • Chop sweet potatoes (leaving skin on...good nutrients in there) into small cubes.
  • Spread cubed sweet potatoes onto a baking sheet and toss with 1 tbsp olive oil.
  • Sprinkle with kosher salt and roast for 25 minutes.
  • While potatoes are cooking, spray a medium skillet with olive oil and heat to medium heat.
  • Saute pancetta and onion until onion is soft and pancetta starts turning a little golden brown.
  • Transfer to a small bowl to cool.
  • Wipe out skillet with a paper towel and add walnuts to the pan.
  • Toast walnuts on med/high heat stirring constantly, until fragrant and lightly golden (be careful not to burn).
  • Cool nuts and set aside.
  • When potatoes are done, cool to room temperature, then assemble your salad.
  • Place greens in a large bowl, top with sweet potatoes, pancetta mixture, goat cheese and walnuts.
  • Right before serving, drizzle with desired amount of balsamic vinaigrette and toss to mix.