Sheet Pan Salad with Roasted Sweet Potatoes

I love a quick recipe. One that’s good, quick, but still really good. Not really the ones that I end up with lunch where it’s basically 5 random ingredients thrown into a bowl that we call a “salad.” This is coming from a place of complete dissatisfaction with my salad I had while writing this. It wasn’t good.

But this salad, this salad is good. And if you wanna be a little lazy and call it rustic, it’s perfection.

Once you’ve roasted the sweet potatoes and allowed them to cool just a bit, this salad comes together so fast. And it’s yet another you-do-you-boo recipe! Of course, any salad can be adjusted to your liking. And I will always recommend more cheese than is actually necessary.

I actually loved the way these ingredients came together so much, and they were so fresh, that I didn’t even need dressing. But if you need a quick dressing, this is my go-to and definitely works for this; you could swap balsamic vinegar for the white wine vinegar.

If you are looking for an excellent gorgonzola cheese, I have to tell you that Trader Joe’s is excellent. It’s perfectly marbled with blue and has a lovely creamy-yet-sharp flavor, which compliments the candied pecans, pomegranate seeds and sweet potatoes so well.

Roasted Sweet Potato Sheet Pan Salad

Roast up these sweet potatoes, let them cool a bit and then drop all your toppings right on the pan for a little let's-just-call-it-rustic-not-lazy salad dish. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Salad, Side Dish
Keyword: salad
Servings: 4


  • 1 lb sweet potato sliced into rounds
  • 1/4 tsp all spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp each salt & pepper
  • 1 tbsp olive oil
  • 2 lb greens
  • 1/4 c pomegranate seeds
  • 1/2 c candied pecans
  • 1/4 c gorgonzola
  • 1/4 c favorite dressing


  • Preheat oven to 350.
  • Slice sweet potatoes and combine in a bowl with spices and olive oil, toss to combine. 
  • Arrange on baking sheet lined with silpat; roast for 15 minutes, shake and rotate and continue to bake for another 15 minutes or until tender. 
  • Allow sweet potatoes to cool for 10-15 minutes. 
  • On the pan you roasted the sweet potatoes, combine remaining ingredients and toss with your favorite dressing. 

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