Looking for a crowd-pleasing salad for BBQ season, Christmas Day, or those long summer lunches? This Spiced Sweet Potato Salad is the kind of dish that disappears fast - vibrant, hearty, full of flavour, and built on whole-food ingredients your gut will love.

Whether you’re feeding a crowd or want something nourishing to take to work the next day, this recipe ticks every box.

This salad is:
✓ High-fibre
✓ Full of colour + antioxidants
✓ Easy to prep ahead
✓ A perfect bring-a-plate option
✓ Festive, flavourful and surprisingly filling

 

 

Spiced Sweet Potato Salad

 

Salad

½ head butterhead lettuce

2 medium sweet potatoes, cubed

Olive oil

1 tsp each: paprika, cumin, cayenne pepper & garlic powder

Pickled onion

Fresh dill

Marinated goat’s cheese

Lemon zest

 

Lemon Vinaigrette

Juice of ½ lemon

¼ cup extra virgin olive oil

1 tsp honey

1 tsp Dijon mustard

Salt & pepper to taste

 

How to make it

1. Roast the sweet potato
Preheat your oven to 180°C. In a large bowl, toss the cubed sweet potato with olive oil and all spices until evenly coated. Spread onto a lined baking tray and roast for around 1 hour, or until soft, caramelised and golden.

2. Make the dressing
Whisk the lemon juice, olive oil, honey, Dijon, salt and pepper until well combined.

3. Build your salad
Layer lettuce, roasted sweet potato, dill, pickled onion and marinated goat’s cheese on a serving platter. Drizzle over the lemon vinaigrette and finish with lemon zest.

Serve immediately - or keep the components separate and assemble just before eating.