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Pouring dressing over salad with sweet potato, tart cherries, greens and chickpeas.
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4.91 from 10 votes

Sweet Potato Salad with Tart Cherry Dressing

This roasted sweet potato salad is a salad lover’s dream! An easy Montmorency tart cherry juice dressing is drizzled over greens, plump tart cherries chickpeas and toasted nuts. Tons of flavor in every bite!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entrees, Salads
Cuisine: American
Keyword: Roasted sweet potatoes, Salad Dressing, Vegan Salad
Servings: 8 Servings
Calories: 238kcal


The dressing:


  • Preheat the oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray.
  • In a bowl, toss the sweet potatoes with 3 teaspoons olive oil, maple syrup, cinnamon, ½ teaspoon salt and cayenne. Transfer to the prepared baking sheet and spread in a single layer.
  • In a separate bowl, toss the red onion pieces with 1 teaspoon olive oil and ⅛ teaspoon salt. Scatter the red onion pieces between the sweet potatoes so that they’re all in a single layer.
  • Roast for 20 minutes. Using a spatula, flip and stir the sweet potatoes and onions. Return to the oven, placing them on the bottom rack. Roast until the sweet potatoes are tender and browning on the bottom side, about 10 additional minutes.
  • Remove from the oven and cool to room temperature.
  • Place the mixed greens in a large serving bowl. Toss with 3 tablespoons of the dressing. Top with the roasted sweet potatoes and onions, chickpeas, dried tart cherries and slivered almonds.
  • Drizzle with the remaining 1 tablespoon of tart cherry dressing. Serve.

The dressing:

  • In a medium bowl, whisk together the tart cherry juice, red wine vinegar, maple syrup, Dijon mustard, salt and pepper.
  • While whisking, drizzle in the olive oil.



Weight Watchers Points: 5 (Blue - Freestyle SP) / 6 (Green) / 3 (Purple)
Note 1: Increase or decrease the amount depending on your comfort level with spicy foods. 
Note 2: Or simply cut the onion into rings. 
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1.25cups | Calories: 238kcal | Carbohydrates: 37.2g | Protein: 4.7g | Fat: 8.3g | Saturated Fat: 1.1g | Sodium: 232.1mg | Fiber: 5.6g | Sugar: 12.2g