Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette
Updated Dec 11, 2025, Published Aug 26, 2021
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Bright, Nourishing, and Flavor‑Packed
If you’re looking for a salad that’s as vibrant in flavor as it is colorful on the plate, this Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette is a winner. Tender roasted sweet potatoes, crisp celery, bright citrus, and a tangy vinaigrette come together in a dish that feels both wholesome and refreshing. Whether you’re serving it as a side for weeknight dinners, bringing it to a potluck, or enjoying it as a light lunch, this salad delivers satisfying texture and irresistible taste.
Table of Contents
What You’ll Need
For the Roasted Veggies
- Sweet potatoes, peeled and cubed
- Celery stalks, sliced
- Extra‑virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
For the Citrus Vinaigrette
- Fresh citrus juice (orange, lemon, or a mix)
- Extra‑virgin olive oil
- Dijon mustard
- Honey or maple syrup (optional, for a touch of sweetness)
- Fresh herbs (such as parsley or cilantro), chopped
- Salt and pepper to taste
This simple ingredient list transforms familiar produce into a balanced salad that tastes fresh, bright, and full of seasonal goodness.
Why This Salad Works
Roasting Brings Out Natural Sweetness
Roasting the sweet potatoes adds depth, caramelization, and warmth to each bite, making them tender and full of flavor. Clean, crisp celery adds contrast in both texture and flavor — crunchy and refreshing — balancing the softer, roasted bites perfectly.
Citrus Vinaigrette Delivers Fresh Brightness
The citrus vinaigrette — made with fresh citrus juice, olive oil, and a touch of Dijon — adds a lively zing that lifts the earthy roasted veggies. It’s tangy, light, and infused with bright citrus character that makes this salad feel fresh and revitalizing.
Balanced and Nourishing
With fiber from sweet potatoes, crisp veggies from celery, heart-healthy olive oil, and a refreshing vinaigrette, this salad is nutrient-rich and satisfying without feeling heavy. It’s ideal for anyone looking for lighter meals that are full of flavor and texture.
When to Serve This Salad
This versatile salad fits beautifully into many mealtime situations:
- Weeknight dinners — pairs well with grilled meats or roasted fish
- Lunches — hearty enough to stand alone or alongside protein
- Workday meal prep — holds up well in the fridge for a few days
- Potlucks and gatherings — bright and colorful on shared tables
- Seasonal meals — great for spring, summer, or fall menus
Serve this salad at room temperature or lightly chilled — both ways taste great and allow the flavors to shine.
Tips & Variations
- Add crunch: Toasted nuts or seeds — like pumpkin seeds or walnuts — add texture and extra nutrition.
- Add fruit: A handful of pomegranate seeds or orange segments brightens flavor and visual appeal.
- Make it protein‑rich: Add chickpeas, grilled chicken, or smoked salmon for a more substantial meal.
- Boost herbs: Fresh mint, basil, or dill elevate the citrus notes even more.
- Swap greens: Toss with arugula, spinach, or mixed greens for an herbaceous layer.
Why You’ll Make This Again
This Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette proves that salads can be hearty, lively, and deeply satisfying all at once. The interplay of roasted sweetness, crisp celery, and tangy citrus vinaigrette delivers layered flavor and satisfying texture in every bite. It’s perfect for everyday meals, special dinners, or anytime you want something colorful and delicious on your plate.
Add it to your recipe rotation and enjoy a refreshing salad that’s as nourishing as it is flavorful — a true crowd‑pleaser for any season.
Roasted Celery & Sweet Potato Salad with Citrus Vinaigrette
Ingredients
For the salad:
- 1 pound (454 g) sweet potato, cubed
- 2 tablespoons (30 mL) extra-virgin olive oil, divided
- 1 teaspoon (2.2 g) ground nutmeg, divided
- ½ teaspoon (3 g) kosher or fine sea salt, divided
- 3 ribs celery, , cut into 1-inch cross sections
- 2 shallots, , quartered
- ¾ cup (86 g) walnut pieces
- ½ cup (70 g) pomegranate seeds
- 6 cups (180 g) arugula
For the citrus vinaigrette:
- 3 tablespoons (45 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) champagne vinegar
- 1 tablespoon (15 mL) fresh orange juice
- 1 tablespoon (15 g) minced shallot
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato with 1 tablespoon of olive oil, ½ teaspoon nutmeg, and ¼ teaspoon salt.
- Spread the sweet potato on a parchment-lined baking sheet, then transfer to the oven and roast for 15 minutes.
- Toss the celery and shallot with the remaining tablespoon of olive oil, ½ teaspoon of nutmeg, and ¼ teaspoon of salt.
- Stir in the celery and onion with the sweet potato and continue roasting for another 20-25 minutes until the vegetables are browned and tender.
- Meanwhile, bring a dry skillet to medium heat and add the walnuts. Toast, stirring often, for about 5 minutes until fragrant and golden brown.
- Whisk together the vinaigrette ingredients in a mixing bowl. Add the roasted vegetables and arugula and gently toss to coat.
- Top the salad with the toasted walnuts and pomegranate seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
