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Sweet Potato Goat Cheese Salad

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes


For the Roasted Sweet Potatoes:

  • 2 large sweet potatoes peeled and cut into 1” cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt

For the Salad Dressing:

  • ¼ cup sour cream
  • up to ¼ cup buttermilk (or milk)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fresh parsley
  • ½ teaspoon salt
  • freshly cracked black pepper, optional

For the Salad:

  • 4 ounces (113 grams) salad greens
  • 4 ounces (113 grams) goat cheese crumbled
  • 1 medium or large avocado sliced
  • ¼ cup (28 grams) toasted pecans
  • ½ cup croutons (if GF, use gluten-free croutons)


Roast the Sweet Potatoes

  1. Preheat your oven to 400 °F (205 °C).

  2. Add the cubed sweet potato, olive oil, and salt to a sheet pan and mix until combined.

  3. Roast the potatoes for 30-35 minutes, flipping the sweet potatoes after 15 minutes.

Make the Salad Dressing

  1. Combine all of the ingredients, except for the buttermilk, in a small bowl. Drizzle in the buttermilk until it's your desired consistency. Chill until ready to serve the salad.

Assemble the Salad

  1. In a large bowl, just before serving, combine all the salad ingredients. Pour the salad dressing over the top. Serve immediately.