Sweet Potato Spinach Salad with Honey Mustard

Ever find yourself staring into the fridge, hoping a magical, delicious, and somehow healthy dinner will just appear? Yeah, me too. Especially in the winter, when we’re all craving something hearty but still want to feel good about what we’re eating. That’s exactly why I fell in love with this Sweet Potato Spinach Salad with Honey Mustard. It’s the cozy, satisfying answer to the winter salad blues. It’s a hug in a bowl, but with a little bit of a zesty kick to keep things interesting. This salad is anything but boring, I promise you.

Top Reasons To Make It

This salad is a total winner for so many reasons. First, it’s a complete meal all on its own, packed with roasted sweet potatoes for warmth, creamy goat cheese, and a sweet and tangy dressing that ties it all together. It’s a feast for the eyes, making it one of the best holiday salad recipes for your Christmas or party table. But honestly, it’s just as perfect for a simple Tuesday night. It’s loaded with nutrients, but you’d never know it because it tastes so indulgent. And the best part? It comes together with minimal fuss. A real-life cooking win for busy folks like us.

Ingredients

• 2 medium sweet potatoes (about 1 ½ lbs), peeled and cubed – for that sweet, hearty base
• 2 tablespoons olive oil – to get those potatoes nice and roasty
• 1 teaspoon smoked paprika – adds a warm, smoky depth
• Salt and black pepper – to taste, of course
• 5 ounces fresh baby spinach – the fresh, vibrant green foundation
• 1/3 cup crumbled goat cheese – for a creamy, tangy punch
• 1/4 cup chopped pecans, toasted – brings the crunch
• 1/4 cup dried cranberries – a little pop of sweet-tartness
• For the Honey Mustard Dressing: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 ½ tablespoons Dijon mustard, 1 tablespoon honey, 1 small minced garlic clove, salt and pepper – the simple, zesty glue that holds it all together

Instructions

1. Heat your oven to 400°F (200°C). Toss the cubed sweet potatoes with the 2 tablespoons of olive oil, smoked paprika, salt, and pepper on a large baking sheet until they’re evenly coated.
2. Roast for 20-25 minutes, giving them a good stir halfway through. You’ll know they’re done when they’re tender and have some beautiful caramelized edges.
3. While the potatoes are roasting, whisk together all the dressing ingredients in a small bowl or jar until they’re fully combined and slightly creamy.
4. In a large salad bowl, add the baby spinach. Sprinkle the toasted pecans, dried cranberries, and goat cheese over the top.
5. Once the sweet potatoes are done, let them cool for just a minute or two—you want them warm, but not so hot that they completely wilt the spinach. Add them to the salad bowl.
6. Drizzle that gorgeous honey mustard dressing over everything right before you’re ready to serve. Toss gently to combine, and dig in!

Tips For Success

Don’t overcrowd your baking sheet when roasting the potatoes. Give them some space, or they’ll steam instead of getting crispy. Want to save on dishes? You can whisk the dressing right in the bottom of your big salad bowl before you add the spinach. A little pro-move. Toast those pecans! It only takes a few minutes in a dry skillet and makes the flavor so, so much better. Honestly, if you’re not a goat cheese person, feta works beautifully here too. And the most important tip? Dress the salad just before serving. Nobody wants a soggy spinach situation.

Winter Salad Variations & Substitutions

This salad is wonderfully flexible. For a different protein, add some shredded roasted chicken or even some sliced smoked turkey. Not a spinach fan? Sturdy kale or a mix of romaine would hold up great. If you’re out of pecans, walnuts are a fantastic substitute. For a dairy-free version, simply skip the goat cheese or use a vegan alternative. You could even swap the sweet potatoes for butternut squash if that’s what you have on hand. So many options for your winter salad creations.

Serving Ideas & Pairings

This salad truly stands on its own as a satisfying main course. But if you’re serving it as part of a bigger spread, it’s a dream team player. It pairs wonderfully with a simple roasted chicken or a juicy pot roast. For a holiday meal, it’s the perfect bright, flavorful counterpoint to all the rich dishes on the table. A crusty piece of bread on the side is never a bad idea, either. So good.

Storage & Reheating

This salad is best enjoyed fresh. If you have leftovers, store the components separately if you can. Keep the undressed spinach mixture, the roasted sweet potatoes, and the dressing in their own airtight containers in the fridge. The potatoes will keep for about 3 days and can be enjoyed cold or gently reheated in the microwave or a warm oven. The dressed salad will get soggy, so it’s best to assemble it as you eat it.

Frequently Asked Questions

• Can I make this salad ahead of time for a party? Absolutely! Roast the sweet potatoes and make the dressing up to two days ahead. Keep them stored separately in the fridge. Then, just assemble your salad bowl right before your guests arrive for the freshest, most vibrant winter salad.
• What other dressings work with this winter salad? A simple balsamic vinaigrette or a maple-Dijon dressing would also be delicious. But the honey mustard is our favorite for its perfect balance.
• Is this salad served warm or cold? It’s a warm salad! The sweet potatoes are warm when added to the cool spinach, which creates a wonderful temperature contrast that makes it feel extra cozy.
• How can I make this more filling? Adding a protein like grilled chicken, chickpeas, or even some quinoa will turn this into a super hearty meal-in-a-bowl, perfect for a healthy winter lunch.

That’s it, y’all. I hope this Sweet Potato Spinach Salad with Honey Mustard becomes a new favorite in your rotation. It’s the kind of simple, soulful food that makes busy weeknights feel a little more special.