North Ridgeville-Inspired Maple Roasted Sweet Potato Salad

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Roasted sweet potatoes glazed with maple syrup tossed with fresh greens and a tangy apple cider vinaigrette for a refreshing side. This American-inspired salad recipe, ready in about 35 minutes, pairs sweet potatoes, pure maple syrup, olive oil 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 cut into 1-inch cubes sweet potatoes
• 2 tbsp pure maple syrup
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed baby greens
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup extra virgin olive oil
• 1/3 cup, toasted chopped pecans
• 1/2 cup crumbled feta cheese

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

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled sweet potatoes cut into 1-inch cubes with 2 tbsp olive oil, 2 tbsp pure maple syrup, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread sweet potatoes on a baking sheet in a single layer and roast for 25 minutes, stirring halfway through, until tender and caramelized on edges.
3. Step 3: Meanwhile, whisk together 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1/4 cup extra virgin olive oil in a small bowl until emulsified to make the dressing.
4. Step 4: In a large salad bowl, combine 4 cups mixed baby greens, the warm roasted sweet potatoes, 1/3 cup toasted chopped pecans, and 1/2 cup crumbled feta cheese.
5. Step 5: Drizzle the apple cider vinaigrette over the salad and toss gently until everything is coated and ready to serve.