Maple-Glazed Sweet Potato and Apple Salad with Toasted Pecans

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant salad combining roasted sweet potatoes and tart apples tossed in a maple vinaigrette and topped with crunchy toasted pecans, perfect for a regional autumn-inspired dish. This American-inspired salad recipe, ready in about 45 minutes, pairs sweet potatoes, extra virgin olive oil, kosher salt 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 320 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, peeled and cubed into 1-inch pieces sweet potatoes
• 3 tbsp, divided extra virgin olive oil
• 1 tsp, divided kosher salt
• 1/2 tsp black pepper
• 2 medium tart apples, cored and thinly sliced apples
• 3/4 cup, roughly chopped pecans
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp chopped, for garnish fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Step 2: While sweet potatoes roast, toast 3/4 cup roughly chopped pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned. Remove and set aside.
3. Step 3: In a large bowl, whisk together 2 tbsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp olive oil, and 1/2 tsp kosher salt to create the vinaigrette.
4. Step 4: Add roasted sweet potatoes and 2 thinly sliced medium tart apples to the bowl, tossing gently to coat with the vinaigrette.
5. Step 5: Transfer salad to a serving dish, sprinkle with toasted pecans and 2 tbsp chopped fresh parsley before serving.