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    You are here: Home » Seasonal » Fall Recipes » Roasted Sweet Potato Salad with Maple Vinaigrette

    Roasted Sweet Potato Salad with Maple Vinaigrette

    November 17, 2016 (updated December 30, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    A bowl of roasted sweet potato salad with autumn greens, apples, seeds, and vegan maple vinaigrette.

    This Roasted Sweet Potato Salad with Maple Vinaigrette is bursting with fall harvest flavor! Roasted sweet potatoes, crisp apples, tender swiss chard, and nutty wild rice come together for a hearty, nutritious, and flavor-packed vegetarian dinner. It packs well, can be enjoyed warm or cold, and keeps undressed in the fridge for several days, so it’s a winning recipe for autumn meal prep.

    Wild Rice Grain Salad with Sweet Potatoes and Bitter Greens
    Jump to:
    • Roasted Sweet Potato Salad with Maple Thyme Vinaigrette Recipe Notes
    • Recipe

    This roasted sweet potato salad with maple vinaigrette is a burst of fall flavors, and it’s piece de resistance is that it’s not a soup or a stew. Don’t get me wrong, I love me some fall soups and stews, but I’d have a revolt on my hands if I didn’t change it up from time to time for the husband. One of the things I love about a warm grain salad is that it fulfills all of the basic requirements of soup or stew – hearty veggies, filling grains, rich flavor – without actually being one. And like it’s fellow fall staples, it keeps for days upon days in the fridge. You can eat this stuff all week and it just gets better every day.

    This roasted sweet potato salad with maple vinaigrette is bursting with fall harvest flavor! Roasted sweet potatoes, crisp apples, tender swiss chard, and nutty wild rice come together for a hearty, nutritious, and flavor-packed vegetarian dinner.

    Roasted Sweet Potato Salad with Maple Thyme Vinaigrette Recipe Notes

    In my opinion, the magic of this salad is the maple-thyme vinaigrette, which is packed with sweet and savory flavor and just the right kick of acidity. You’ve gotta dole out the big bucks for pure maple syrup here, but it’s worth every penny. And in combination with roasted sweet potatoes? Total slamdunk.

    As for the rest of it, I totally winged it and you can too. I’ve learned the hard way that there are some things in life I shouldn’t wing – like, say, helping my kid with his animal diorama project – but this roasted sweet potato salad isn’t one of them.

    Don’t have wild rice? Use faro or quinoa. Add in basically any dried fruit, seed or nut you have on hand, and whatever soft bitter greens and seasonal fruit happen to be at the market. I imagine that pears or spinach would be excellent substitutions here. I wanted to add in some pickled red onions, but I was fresh out. Such is life. I did, however, have some left-over pulled pork in the fridge, so I tossed some into a hot skillet until it was hot and crispy and the result was a full, satisfying meal. Roasted chicken or even tofu would work here too. Playing with your food is highly recommended in this case.

    This roasted sweet potato salad with maple vinaigrette is bursting with fall harvest flavor! Roasted sweet potatoes, crisp apples, tender swiss chard, and nutty wild rice come together for a hearty, nutritious, and flavor-packed vegetarian dinner.

    Did you make this Roasted Sweet Potato Salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A bowl of roasted sweet potato salad with autumn greens, apples, seeds, and vegan maple vinaigrette.

    Roasted Sweet Potato Salad with Maple Vinaigrette

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This roasted sweet potato salad with maple vinaigrette is bursting with fall harvest flavor! Roasted sweet potatoes, crisp apples, tender swiss chard, and nutty wild rice come together for a hearty, nutritious, and flavor-packed vegetarian dinner.
    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 hr
    Servings : 4 as a main dish
    Calories: 458

    Recommended Equipment

    • Rice Cooker
    • Skillet
    • Small Lidded Jar
    • Large Mixing Bowl

    Ingredients

    • Grain Salad
    • 1 c wild rice, or your choice of grain
    • 2 tbsp avocado oil
    • 1 large sweet potato, diced
    • 1 bunch swiss chard, roughly chopped
    • 1 granny smith apple, diced
    • ¼ cup dried cranberries
    • 3 tbsp roasted salted pepitas
    • ½ cup roasted salted pecans
    • Maple Vinaigrette
    • 1 tbsp pure maple syrup
    • 2 tbsp unfiltered apple cider vinegar
    • 2 tsp whole grain dijon mustard
    • â…“ c unfiltered extra virgin olive oil
    • 1 tbsp fresh thyme leaves
    • 1 tsp sea salt
    • 1 tsp fresh cracked pepper

    Instructions

    • Prepare your grains per package instructions. For the wild rice, I used one cup of wild rice to cups of water with a dash of salt and set the rice cooker. It takes about 45 minutes.
    • While the rice/grains are cooking, roast the sweet potato. Heat the avocado oil in a skillet over medium heat. Once shimmering, add the sweet potato to the pan, toss to coat in the oil, and sauté until browned, stirring occasionally, about 20 minutes.
    • To make the dressing, combine all ingredients in a jar with a lid and shake vigorously until combined.
    • Toss the cooked grains and sweet potato with the chopped chard and granny smith and top with the cranberries, pepitas, roasted pecans, and dressing to taste. Serve warm. 

    Notes

    Optional:  Add a protein of your choice such as pulled pork, roasted chicken, or grilled tofu or a complete meal.
    Meal Prep (Basic):  Reserve dressing and store in single-serving sizes in the fridge, with dressing on the side. Keeps for about 5 days. 

    Nutrition Information

    Calories: 458kcal (23%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    7 Comments
    Filed Under: Fall Recipes, Gluten Free, Main Dishes, Salads, Vegetarian Tagged With: autumn, dairy free, good for leftovers, greens, lunch, main dish, sweet potato

    Reader Interactions

    Comments

    1. Sarah | Well and Full

      November 18, 2016 at 10:16 am

      I LOVE salads with wild rice. Always so nutty and satisfying! 🙂

      Reply

    Trackbacks

    1. Week of November 13th | Something Good says:
      November 11, 2019 at 6:50 pm

      […] Roasted Sweet Potato Salad with Maple Vinaigrette Ingredients: 1 c wild rice or your choice of grain 2 tbsp avocado oil 1 large sweet potato diced 1 bunch swiss chard roughly chopped 1 granny smith apple diced 1/4 cup dried cranberries 3 tbsp roasted salted pepitas 1/2 cup roasted salted pecans Maple Vinaigrette 1 tbsp pure maple syrup 2 tbsp unfiltered apple cider vinegar 2 tsp whole grain dijon mustard 1/3 c unfiltered extra virgin olive oil 1 tbsp fresh thyme leaves 1 tsp sea salt 1 tsp fresh cracked pepper (Find the full recipe and directions here at Our Salty Kitchen) […]

      Reply
    2. | tyler lucille says:
      November 14, 2019 at 3:35 pm

      […] Sweet Potato Salad with Maple Vinaigrette via Our Salty Kitchen […]

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    3. The Vegan Thanksgiving Guide | tyler lucille says:
      November 14, 2019 at 3:36 pm

      […] Sweet Potato Salad with Maple Vinaigrette via Our Salty Kitchen […]

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    4. The Ultimate Vegan Thanksgiving Guide | tyler lucille says:
      November 14, 2019 at 3:43 pm

      […] Sweet Potato Salad with Maple Vinaigrette via Our Salty Kitchen […]

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    5. Roasted Delicata Squash Salad (Gluten Free) | Our Salty Kitchen says:
      December 13, 2019 at 6:07 pm

      […] Roasted Sweet Potato Salad with Maple Vinaigrette […]

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    6. Kale Chicken Salad with Apples and Warm Potatoes - Our Salty Kitchen says:
      December 24, 2021 at 9:56 am

      […] where were we? Ah yes, dressing. Maple vinaigrette kids. This is where the magic happens, and it elevates this kale chicken salad from pretty freaking […]

      Reply

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