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Sweet Potato Salad with Cabbage and Spinach

Nick @ walktoeat
Simple roasted sweet potato salad with cabbage and spinach recipe. This easy sweet potato dish will make you excited to eat leftovers for lunch.
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course entree
Cuisine American
Servings 4
Calories 433 kcal


  • 1.5 pounds sweet potatoes or yams (about 1-2), cut into 1 inch pieces
  • 1/2 head red or green cabbage, cut into 1 inch pieces
  • 7 Tbsp. olive oil, divided
  • 2 cloves garlic, grated
  • 2 Tbsp. apple cider vinegar
  • 2 oz. spinach (about 4 cups), thinly sliced
  • 1/4 cup roasted, unsalted pepitas
  • Kosher salt
  • Freshly cracked black pepper


  • Preheat oven to 425 degrees. Place one rack in the upper third of the oven and the other rack in the bottom third.
  • Toss sweet potatoes, 2 Tbsp. olive oil, and 1 tsp. salt in a large bowl. Add to a rimmed baking sheet.
  • Add cabbage to the same bowl. Toss with 1 Tbsp. olive oil and 1 tsp. salt. Add to a separate baking sheet.
  • Roast sweet potatoes and cabbage for 15 minutes. Toss. Rotate the pans on the racks to ensure even cooking. Continue roasting for 15-25 minutes until vegetables are nicely browned.
  • While the vegetables are roasting, slice the spinach and prepare the dressing. Combine the garlic, vinegar, 4 Tbsp. olive oil, and 1/2 tsp. salt to the same bowl you used to toss the vegetables.
  • Give the dressing a whisk or stir to combine and then add roasted sweet potatoes, cabbage, spinach, and pepitas. Toss to combine. Taste and season with salt if needed. Top with shoots if using.


Calories: 433kcalFat: 25.7g
Keyword easy sweet potato salad, roasted sweet potato, sweet potato nutrition, roast sweet potato wedges, sweet potato side dish, sweet potato salad
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