Description
This easy sweet potato salad combines tender roasted sweet potatoes with fresh baby arugula, tangy dried cranberries, crunchy pepitas, and creamy feta or goat cheese. Tossed in a flavorful honey mustard dressing, this salad is a perfect balance of sweet, savory, and crunchy, ideal for a satisfying fall side or light main dish.
Ingredients
Scale
Sweet Potato Salad
- 2 pounds sweet potatoes (about 4 medium)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper, to taste
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)
- 2 cups baby arugula
- ½ medium shallot, thinly sliced into half moons
- ¼ cup dried cranberries or cherries
- ¼ cup pepitas
- ¼ cup feta or goat cheese crumbles (optional)
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Dice the sweet potatoes into ¾ inch cubes, leaving the skin on. In a large bowl, toss the sweet potatoes with olive oil, garlic powder, kosher salt, and fresh ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes in an even layer. Bake in the oven for 25 minutes until tender and browned on the bottom. For make-ahead, refrigerate roasted sweet potatoes and bring to room temperature or reheat before assembling the salad.
- Make Dressing: Meanwhile, prepare the Honey Mustard Dressing (or alternative dressings) as desired.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, sliced shallot, dried cranberries or cherries, pepitas, and feta or goat cheese crumbles. Drizzle with 6 tablespoons of dressing and gently toss to combine.
- Serve: Serve immediately. For a plated salad variation, add 2 to 3 additional cups mixed greens to plates, top with the sweet potato mixture, and drizzle with dressing.
Notes
- This salad pairs well with additional mixed greens for a more substantial meal.
- For a vegan option, substitute the cheese with extra pepitas and use a vinaigrette dressing such as orange vinaigrette.
- You can prepare the roasted sweet potatoes in advance and reheat them gently before assembling the salad to save time.
- Use baby arugula for a mild peppery flavor; standard arugula can be more bitter.
- Adjust the amount of dressing to suit your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 381 kcal
- Sugar: 21.3 g
- Sodium: 286.4 mg
- Fat: 13.5 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0 g
- Carbohydrates: 61.7 g
- Fiber: 8.2 g
- Protein: 6.5 g
- Cholesterol: 0 mg
