Go Back

Sweet Potato & Toasted Bread Winter Salad

A delicious and satisfying salad to enjoy all winter! Made with greens, roasted sweet potatoes, toasted buttered bread, pecans and dried cranberries, this salad is the perfect addition to your holiday menu. Top it with a tangy white wine vinaigrette for a fancy and healthy salad.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: vegan, vegetarian
Servings: 4


  • 2 medium sweet potatoes
  • 2 teaspoons olive oil (for roasting)
  • 2 slices bread
  • 2 teaspoons butter or margarine
  • 6 cups greens (I recommend shredded kale, arugula or mixed greens)
  • 1/4 cup dried cranberries
  • chopped pecans and parmesan for topping (optional)


  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 garlic clove, finely grated
  • 1/4 teaspoon fine grain sea salt


For the Sweet Potatoes

  • Preheat oven to 400F.
  • Cut the sweet potatoes in little cubes and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30-35 minutes or until soft on the inside and lightly brown on the outside.

For the Vinaigrette

  • While the sweet potatoes are roasting, make the vinaigrette. Add all the ingredients in a jar and shake until mixed. Make sure the garlic is finely grated. You can also add the ingredients in a small blender if preferred.

For the Toasted Bread

  • Spread the butter on your bread. Place on a baking sheet and toast the bread for 10 minutes at 400F. Flip the bread and toast for another 5 minutes or until crispy and lightly brown. Crumble the bread into little pieces (like little croutons).

For the Salad

  • Add your greens in a large bowl and coat with the vinaigrette. Top with your roasted sweet potatoes, toasted bread and dried cranberries. Add parmesan and chopped pecans if desired. Enjoy!


To make this salad gluten-free, use gluten-free bread.
This recipe makes 4-6 side salads or 2 portions when served as an entrée.