Recipe by Chanie Nayman

Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing

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Parve Parve
Easy Easy
6 Servings


- Tree nuts - Egg

I always find that sweet potato in a salad is a sure hit, and this salad is another delicious way to showcase it.


Roasted Sweet Potato Salad

  • 1 sweet potato, diced into 1/2-inch (1-centimeter) cubes

  • 1 red onion, diced into 1/2-inch (1-centimeter) cubes

  • olive oil, for drizzling

  • salt, for sprinkling

  • pepper, for sprinkling

  • 1 cucumber, diced into 1/2-inch (1-centimeter) cubes

  • 1/2 cup sliced red cabbage (optional)

  • 1/4 cup pine nuts, toasted (see note)

  • 1/4 cup pomegranate seeds (optional)


  • 1 tablespoon sugar

  • 1/4 teaspoon cracked black pepper


Prepare the Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Place sweet potato cubes and diced red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste.


Place baking sheet in the oven and roast sweet potato and onion for 20–25 minutes, or until done.


Combine roasted sweet potatoes and red onion with cucumber and red cabbage, if using, in a bowl. In a separate bowl, combine dressing ingredients and mix well. Toss salad with dressing. Top with toasted pine nuts and pomegranate seeds immediately before serving.


Pine nuts are the easiest thing to burn, and also the most frustrating because they’re pricey! I toast them on 350 degrees Fahrenheit (175 degrees Celsius) for seven to eight minutes. Don’t forget to set a timer!


Food and Prop Styling Goldie Stern
Photography Felicia Perretti

Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing

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E. Schwartz
E. Schwartz
1 year ago

This salad was a hit!!
I replaced the pine nuts for sunflower seeds and also served it with Romain lettuce as shown on the picture.
Thank you!!