A different kind of summer potato salad: Sweet Potato and Spinach Chopped Salad with Apples, Pecans, Cherries and Goat Cheese
This Sweet Potato and Spinach Chopped Salad came from a friend’s question: I had shared potato salad recipes and someone asked if I had a sweet potato salad. I didn’t—until I made this. It’s built from ingredients I already had on hand and it came together quickly. The combination of roasted sweet potatoes, crisp apples, cherries, toasted pecans and tangy goat cheese over fresh spinach makes for a bright, satisfying summer salad.
You don’t need to follow the ingredient list exactly; swap in your favorite fruits, nuts or cheeses to suit your pantry. If you don’t have fresh cherries, dried cranberries work beautifully and make the salad easy to enjoy year-round.
I call this a “chopped salad” because everything is cut into bite-size pieces before tossing. Chopping the greens, onion and larger ingredients creates uniform, fork-friendly bites so each mouthful has a balance of flavors and textures: tender roasted sweet potato, crunchy apple and pecan, juicy cherry and creamy goat cheese.
The dressing is the highlight—sweet from maple and honey, bright with apple cider vinegar, and rounded by whole grain mustard with a hint of chipotle for depth. I made extra because it’s excellent on other salads and worth keeping in the fridge.
The dressing is simple and delicious—maple syrup pairs nicely with honey to thicken and sweeten, while a touch of chipotle adds a smoky warmth without overpowering the salad. Even friends who gravitate toward spicier foods loved this dressing for its balance of sweet, tangy and savory notes.
Serve the salad immediately after dressing the greens so the spinach stays crisp. If you have leftovers, keep the dressing separate and combine just before serving.
Roasted Sweet Potato and Spinach Chopped Salad
Ingredients
For the Roasted Sweet Potatoes
- 3 large sweet potatoes, peeled and cut into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Dressing
- 4 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 teaspoon whole grain mustard
- 1/8 teaspoon salt
- 1/8 teaspoon chipotle or cayenne pepper (adjust to taste)
To Finish the Salad
- 8 ounces fresh baby spinach, washed
- 2 medium apples, chopped
- 1/2 cup cherries, chopped (or dried cranberries)
- 1/2 cup chopped pecans, toasted
- 1/2 cup crumbled goat cheese
Instructions
To Roast the Sweet Potatoes
- Preheat the oven to 400°F (200°C). Toss the sweet potato pieces with olive oil, salt and pepper and spread them on a foil-lined baking sheet.
- Bake 35–40 minutes, until tender and cooked through. Let cool completely.
To Make the Dressing
- Whisk the olive oil, apple cider vinegar, honey, maple syrup, whole grain mustard, salt and chipotle together in a medium bowl until well combined. Taste and adjust seasoning.
To Make the Salad
- Combine the spinach, red onion (if using), apples, cherries (or dried cranberries) and toasted pecans in a large bowl and mix well.
- Add the cooled roasted sweet potatoes and gently toss to combine. Serve immediately with the dressing and top with crumbled goat cheese.
Notes
Only dress the greens when you are ready to serve; spinach wilts quickly if dressed and stored. Keep leftover dressing separate from the salad and combine just before serving.
Nutrition
