Michigan Cherry and Sweet Potato Salad with Maple Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining Michigan’s signature tart cherries and roasted sweet potatoes tossed in a warm maple vinaigrette. This american-inspired salads ready in about 35 minutes pairs dried tart cherries, baby spinach, toasted and chopped walnuts 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 280 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 peeled and cubed medium sweet potatoes (1/2 inch pieces) with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet, then roast for 25 minutes until tender and lightly caramelized.
  2. Step 2: While potatoes roast, whisk together in a small bowl 1 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp Dijon mustard, 1 tbsp olive oil, and 1/4 tsp black pepper until emulsified.
  3. Step 3: In a large salad bowl, combine 4 cups baby spinach, 1/2 cup dried tart cherries, and 1/3 cup toasted chopped walnuts.
  4. Step 4: Add the warm roasted sweet potatoes to the salad, drizzle with the maple vinaigrette, and toss gently to coat all ingredients evenly before serving.

Frequently asked questions

How long does Michigan Cherry and Sweet Potato Salad with Maple Vinaigrette take to make?

Total time is about 35 minutes (10 min prep + 25 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 Michigan Cherry and Sweet Potato Salad with Maple 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 dried tart cherries from drying out.

Can I substitute ingredients in Michigan Cherry and Sweet Potato Salad with Maple 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 Michigan Cherry and Sweet Potato Salad with Maple 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.

What goes well with Michigan Cherry and Sweet Potato Salad with Maple Vinaigrette?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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