Description
Easy Sweet Potato Salad features tender roasted sweet potatoes tossed with baby arugula, dried cranberries, pepitas, and feta cheese, all dressed in a flavorful honey mustard dressing. This colorful and satisfying salad is a perfect blend of sweet and savory flavors, making it an ideal fall dish for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 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
Dressing and Salad Mix
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)
- 2 cups baby arugula (not standard arugula)
- 1/2 medium shallot, thinly sliced into half moons
- 1/4 cup dried cranberries or cherries
- 1/4 cup pepitas
- 1/4 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 3/4” cubes with skins on. In a large bowl, toss the cubes 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 potato cubes in an even layer. Bake for 25 minutes until tender and browned on the bottom. Remove from oven and let cool slightly.
- Make Dressing: Meanwhile, prepare the Honey Mustard Dressing or your choice of alternative dressing as desired.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, sliced shallots, dried cranberries, pepitas, and feta or goat cheese crumbles. Add 6 tablespoons of dressing and toss gently to combine.
- Serve: Serve the salad immediately. For a plated salad variation, add 2 to 3 cups of mixed greens as a bed, then top with the sweet potato mixture and drizzle with dressing.
Notes
- This salad is delicious served warm or at room temperature.
- You can make the roasted sweet potatoes ahead of time and refrigerate; reheat slightly before assembling the salad if desired.
- The choice of dressing can be tailored for dietary preferences: honey mustard is classic, balsamic adds tang, and orange vinaigrette makes it vegan-friendly.
- Baby arugula is preferred for its tender texture; standard arugula can be more peppery and tougher.
- Feta or goat cheese is optional and can be omitted for a vegan version.
- To add extra crunch, consider toasting the pepitas lightly before adding.
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
