Cherokee Park-Inspired Roasted Sweet Potato Salad with Pecan Vinaigrette
Roasted sweet potatoes tossed with crisp greens and drizzled in a nutty pecan vinaigrette, celebrating the natural beauty of Louisville’s Cherokee Park. This american-inspired salads (vegetarian) ready in about 40 minutes pairs olive oil, salt, black pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups mixed salad greens
- 1/2 cup, roughly chopped toasted pecans
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 small clove minced garlic
- 1/4 cup extra virgin olive oil
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (1-inch pieces) with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25-30 minutes, turning halfway, until sweet potatoes are tender and edges are caramelized.
- Step 2: While potatoes roast, whisk together 3 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard, and 1 small minced garlic clove in a bowl. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking until emulsified.
- Step 3: In a large salad bowl, combine 5 cups mixed salad greens and 1/2 cup toasted chopped pecans.
- Step 4: Add warm roasted sweet potatoes to the salad bowl and drizzle with the pecan vinaigrette. Toss gently to coat all ingredients evenly and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cherokee Park-Inspired Roasted Sweet Potato Salad with Pecan Vinaigrette take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cherokee Park-Inspired Roasted Sweet Potato Salad with Pecan Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cherokee Park-Inspired Roasted Sweet Potato Salad with Pecan Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cherokee Park-Inspired Roasted Sweet Potato Salad with Pecan Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cherokee Park-Inspired Roasted Sweet Potato Salad with Pecan Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
