This hearty roasted sweet potato salad is the perfect combination of brown rice, sweet potatoes, mixed greens, apples, and walnuts. The best part is the delicious honey Dijon dressing that is drizzled all over. This salad is naturally gluten-free, made from real food ingredients, and will leave you feeling great.
This post is sponsored by ALDI. I am a longtime ALDI shopper and so excited to share this delicious recipe that highlights some of my favorite ALDI products with you today. All thoughts & opinions are my own.
The Perfect Thanksgiving Side Dish: Roasted Sweet Potato Salad with Honey Dijon Dressing
Thanksgiving is one of my favorite holidays and you know why? Because it is all about the food. From hearty main courses to classic comfy sides, food is the star of the show and I am here for it. While I am a huge fan of comforting side dishes like mac n’ cheese and green bean casserole, I also love adding a hearty, crowd pleasing salad to my Thanksgiving menu. Salads are a great way to showcase all of the best produce that the season has to offer, plus they make a great vegan or vegetarian side dish.
This delicious roasted sweet potato salad with honey Dijon dressing is full of delicious fall flavor and so hearty and filling that absolutely no one will be complaining about the fact that it’s a salad.
The Simple Ingredients You Need For This Healthy Salad
Note: full ingredients list & measurements provided in the Recipe Card, below.
This healthy salad is made with simple, real food ingredients that taste great and will leave you feeling even better. The best part? You can find all of the ingredients you need to make this salad, and the dressing, at ALDI.
Some of my favorite things to grab at ALDI are high-quality organic produce, nuts, seeds, and pantry staples like oils, vinegars, condiments, and so much more. They have amazing products at affordable prices that are perfect for my budget.
The next time you’re at ALDI grab all of the ingredients you need to make this salad and stock up on a few pantry staples while you’re at it!
Sweet Potatoes: Peel, dice, and then roast the sweet potatoes for 25-30 minutes at 400 degrees until tender.
Brown Rice: I love adding whole grains to my salads to bulk them up a bit. The Simply Nature Organic Brown Rice from ALDI is affordable and a healthy pantry staple. For even more flavorful rice, try using vegetable or chicken broth instead of water and adding in a little ghee or oil.
Mixed Greens: The best thing about this salad is that it works well with a variety of different greens but my choice is always organic mixed greens blend from ALDI. It is tender, yet hearty, and the perfect salad base.
Honeycrisp Apple: Adding fruit is a great way to add even more texture and flavor to your salad. The sweet, yet tart bites of honeycrisp apples work perfectly in this salad.
Walnuts: Chopped nuts add in even more crunch to a salad. Walnuts are a great heart healthy addition to this salad.
The Best Honey Dijon Dressing
While the toppings and greens are delicious, this salad really comes to life when the honey Dijon dressing is added to the mix. It has just the right amount of sweetness from honey and tang from apple cider vinegar and whole grain Dijon mustard.
To make the dressing you’ll need:
Simply Nature Avocado Oil
Fresh Lemon Juice
Whole Grain Dijon Mustard
Apple Cider Vinegar
Simply Nature Organic Honey
Fresh Garlic Cloves
Tips and Tricks for the Perfect Roasted Sweet Potato Salad
Make the honey Dijon dressing in a high-powered blender or food processor to whip things up quickly.
Want to add in more protein? You can easily add in chicken or fish to make this salad more of a complete meal.
To ensure that your salad does not become soggy, I recommend not adding the dressing to the salad until right before you are ready to serve for the best results.
Store the leftover vinaigrette in an air-tight container, like a mason jar, in the refrigerator until you are ready to use it. Just be sure to give it a shake or a stir before serving.
Want to add even more delicious goodness to this salad? Feel free to use your favorite non-dairy cheese alternative or add in creamy avocado.
Need some tips on how to perfectly roast your sweet potatoes? This post is full of helpful information.
If you want to switch things up a bit, you can use roasted butternut squash instead of sweet potatoes.
More Delicious Fall Recipes to Love
Healthy Pumpkin Chili
Gluten Free Pumpkin Banana Bread
Chicken and Corn Chowder
Homemade Pie Pumpkin Spice
Whole30 Dutch Oven Pot Roast
BBQ Chicken Stuffed Sweet Potatoes
I hope you give this Roasted Sweet Potato Salad a try! It would be the perfect addition to your holiday menu or weeknight dinner!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on Instagram. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
- 5 oz organic mixed greens
- ½ cup cooked brown rice
- ½ cup roasted sweet potatoes
- ½ cup diced honeycrisp apple
- ¼ cup chopped walnuts
For the Honey Dijon Vinaigrette
- 1/2 cup Simply Nature Avocado Oil
- 1/4 cup apple cider vinegar
- 1/4 cup Simply Nature Organic Honey
- 2 cloves garlic, minced
- 2 tbsp whole grain Dijon mustard
- 1 1/2 tablespoon lemon juice
- 1/2 teaspoon salt (plus more to taste)
- pepper to taste
- Add all of the salad ingredients to a large serving bowl.
- Add all of the vinaigrette ingredients to a high-powered blender or food processor. Blend or pulse until smooth and creamy.
- Drizzle the vinaigrette over the salad, toss, and then serve. Enjoy!
Leave a comment
I made this salad as a lighter side for Thanksgiving, and we will be making this again! We used a mix of spinach and arugula for the greens. The dressing is so flavorful that I will double it next time to have extra on hand. Delicious!
I’m so happy you loved it Rachel! Thanks for taking the time to leave a review!
This is a tasty and versatile salad for fall. The crispness of the greens, the creaminess of the sweet potato, the tartness of the apple, and the tanginess of the dressing work so well together. I used farro instead of brown rice because I already had some left over from another dish. The dressing is so good that I have started making it for all of my salads.
I’m so glad you loved it, Patricia! thanks for sharing!
I was craving veggies today and this more than hit the spot! We added shredded chicken, roasted onions and a seed/dried fruit salad topping. But what really stole the show and makes this dish delicious was the dressing. I dipped my finger in to taste test it when I made it & it took everything in me to not go back for a spoonful. This will make it into the regular rotation this fall!
So yummy! Especially loved the dressing, will definitely be making again
I’m so glad you liked it, Sara! Thanks for taking the time to leave a review!
I made this for dinner and it was really good. I ate it as a main course and my family had steak with it. I agree with the other reviews, make the dressing. It wouldn’t be the same without it.
Thanks for sharing, Amy!
Delicious!!!! I added chicken breasts and made this for dinner tonight! SO GOOD! I’m not a cook and hate being in the kitchen but I could easily whip up this salad and the dressing!! I never would have thought to put all these things together. But they all work so well together, so much flavor! The dressing is so yum and I was able make it in my mini food processor. I did not have avocado oil or garlic though. So I made it with olive oil and just left out the garlic and it still tasted great! Thank you, Ashlea!!
You’re welcome, Nicki! thanks for sharing!!
A 10/10 salad recipe! Love the combo of sweet potatoes, apples, and nuts. So easy to throw together and the dressing is amazing!
I’m so glad you enjoyed it, Alexa!
This is soo good! The dressing is delicious. I made it without rice or walnuts and added feta cheese and avocado. Make this salad now!!
Sounds delicious, Abrielle! Thank you so much for taking the time to leave a review!
How many people does this recipe feed? I’m planning to make it for tomorrow’s Thanksgiving dinner and we are four.
This recipe feeds 6!
This is soooo good! I did a spinach/arugula combo vs mixed greens. I almost didn’t make the dressing because I thought it would be too much work. No! It was super easy and didn’t separate so it made serving super easy. Super easy and must have for the Fall!
Happy to hear you loved the recipe, Alyssa! Thank you for taking the time to leave a review!
Looks amazing! On my list to make for thanksgiving. Although. I’ll have to leave the mustard out since my daughter is allergic to mustard. Can’t wait to make it. Thanks for the recipe!
You’re so welcome, Maria!