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Cold Sweet Potato Noodle Salad recipe, spiralized salad, healthy thanksgiving side dishes, roasted sweet potato salad

Roasted Sweet Potato Noodle Salad Recipe

Print Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 4 servings
Calories 335


  • Sweet Potato Noodles:4 sweet potatoes
  • drizzle of oil
  • salt
  • Spiralized Salad Ingredients:⅓ cup pomegranate arils
  • ½ cup pumpkin seeds
  • optional: ½ cup feta cheese omit for dairy-free
  • ¼ cup chopped dates
  • ¼ cup fresh parsley
  • Dressing:1 lime juice & zest
  • 2 Tbsp pomegranate juice
  • 1 Tbsp maple syrup
  • 1 Tbsp olive oil
  • ¼ tsp salt


  • Preheat oven to 450°F (230°C).
  • Wash and peel raw sweet potatoes, then spiralize into noodles.
  • Add noodles to a baking sheet lined with parchment paper. Drizzle with oil, sprinkle with salt, and toss to coat.
  • Roast 10-15 minutes.
  • Remove from oven and allow to cool.
  • In a large bowl, whisk together dressing ingredients.
  • Add cooked sweet potato noodles and remaining salad ingredients. Toss to coat completely.
  • Serve cold and enjoy!
  • Yields 4 servings cold sweet potato noodle salad.


*Omit feta cheese for a vegan & dairy-free sweet potato noodle salad.


Serving: 1salad | Calories: 335kcal | Carbohydrates: 43g | Protein: 9g | Fat: 15g | Fiber: 6g | Sugar: 17g