There’s something about the mix of warm, roasted sweet potatoes with a zesty drizzle that makes this Sweet Potato Salad with Honey Mustard Dressing Recipe stand out every time I make it. It’s a colorful, satisfying salad that’s perfect whether you’re meal prepping or hosting friends.
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Why You'll Love This Recipe
I’ve made this sweet potato salad more times than I can count, and it never gets old. The balance of flavors—from the sweetness of the potatoes and cranberries to the tang of the honey mustard dressing—is what keeps me coming back. Plus, it’s surprisingly easy to pull together for any occasion.
- Perfect Comfort-In-A-Bowl: The roasted sweet potatoes are tender, slightly caramelized, and give the salad a cozy, hearty feel.
- Flavor Explosion: The honey mustard dressing brings a tangy sweetness that clings perfectly to every bite.
- Texture Delight: Crispy pepitas, creamy cheese, and chewy dried cranberries create a delightful mix of crunch and softness.
- Flexible & Easy: This salad adapts well—whether you want it vegan, packed with greens, or prepared in advance for quick meals.
Ingredients & Why They Work
The ingredient list here is simple but smart—each one bringing a unique flavor or texture that makes the salad sing together. Choosing the right kind of arugula and balancing the sweet with tangy is key for a crowd-pleaser.
- Sweet Potatoes: Leaving the skin on adds extra fiber and a nutritious bite, plus it holds the cubes together beautifully when roasted.
- Extra-Virgin Olive Oil: Helps roast the potatoes to golden perfection and adds a subtle richness.
- Garlic Powder: Infuses gentle savory notes without overpowering the other flavors.
- Kosher Salt & Fresh Ground Black Pepper: Classic seasoning to enhance every other ingredient.
- Honey Mustard Dressing: The star dressing here, it balances sweet and tang for that irresistible coating.
- Baby Arugula: Milder than standard arugula, it adds a gentle peppery green flavor without being bitter or overpowering.
- Shallots: Thinly sliced, they bring a fresh, mild bite and crunch that lifts the whole salad.
- Dried Cranberries or Cherries: Their sweetness contrasts beautifully with the salty cheese and pepitas.
- Pepitas (Pumpkin Seeds): Add a satisfying crunch and a subtle nutty flavor.
- Feta or Goat Cheese Crumbles (Optional): Creamy, tangy, and salty, cheese adds that special savory note that makes this salad pop.
Make It Your Way
I love making this sweet potato salad as a base and then mixing it up depending on the season or what’s in my fridge. You can easily tailor it to your taste, which makes it a go-to when I want something both comforting and fresh.
- Variation: For a vegan twist, swap the honey mustard dressing with a balsamic or orange vinaigrette and skip the cheese. I’ve tried this for potlucks and everyone still loved it!
- Seasonal Switch: Add roasted beets or toasted pecans in fall for added depth and crunch.
- Spice it Up: Toss in a pinch of smoked paprika or a few chili flakes if you want a subtle smoky heat.
- Meal Prep Friendly: Roast the potatoes ahead of time and toss everything together right before serving to keep the greens crisp.
Step-by-Step: How I Make Sweet Potato Salad with Honey Mustard Dressing Recipe
Step 1: Roast the Sweet Potatoes Just Right
Preheat your oven to 450°F (232°C)—this high heat gives the sweet potatoes that gorgeous caramelized edge. Dice the sweet potatoes into ¾-inch cubes with the skin on—it makes it easier and adds texture. Toss them with olive oil, garlic powder, and kosher salt, then spread them out evenly on a parchment-lined baking sheet. Bake them for about 25 minutes until they’re tender and slightly browned on the bottom. Don’t overcrowd the pan or they’ll steam instead of roast crisp. If you’re prepping ahead, you can refrigerate these once cooled and reheat gently before using.
Step 2: Prepare the Honey Mustard Dressing
While your sweet potatoes roast, whisk up the honey mustard dressing. This component really pulls the salad together with its blend of sweet, tangy, and slightly sharp flavors. Whether you make your own or use a trusted store-bought version, just measure out about 6 tablespoons to get started.
Step 3: Assemble & Toss Gently
Once the sweet potatoes are cool enough to handle, mix them in a bowl with baby arugula, thinly sliced shallots, dried cranberries or cherries, pepitas, and crumbly feta or goat cheese if you’re going that route. Pour in your honey mustard dressing and gently toss everything together, making sure every bite gets a little dressing lovin’. If you want to serve plated salads, layer the mixed greens first and then top them with this flavorful mixture. I always find that the salad is best served right after tossing but letting it sit a few minutes can let the flavors meld nicely.
Top Tip
After making sweet potato salad with honey mustard dressing recipe several times, I’ve learned a few things that make all the difference between just “good” and “made-for-second-helpings” delicious.
- Roast at High Heat: Don’t be tempted to lower the temperature—450°F is perfect for that tender inside and caramelized outside.
- Use Baby Arugula: I used to grab regular arugula, but baby arugula’s milder flavor really lets the sweet potatoes shine.
- Dress It Last Minute: Adding the honey mustard dressing just before serving prevents soggy greens and keeps pepitas crunchy.
- Don’t Skip the Shallots: Their subtle bite balances the sweeter elements and adds essential crunch.
How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe
Garnishes
I usually finish this salad with a few extra crunchy pepitas sprinkled on top and, if I have it, some fresh herbs like parsley or thyme. Sometimes I add an extra drizzle of honey mustard dressing for that sweet-tangy pop. These garnishes keep it fresh and offer an inviting look that makes it hard to wait before digging in.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted turkey, or even as a hearty side for your favorite grain bowls. On chillier days, I love serving it alongside a bowl of warm butternut squash soup or creamy tomato bisque. It’s also a star at potlucks with crusty bread and hummus on the side.
Creative Ways to Present
For special occasions, try serving the salad in mason jars layered with ingredients for a stunning individual portion. Or spread a bed of mixed greens on a large platter and artfully scatter the roasted sweet potatoes, cranberries, pepitas, and cheese on top—drizzle the honey mustard dressing just before serving for the freshest presentation. These little touches always impress guests.
Make Ahead and Storage
Storing Leftovers
Once tossed, I store leftover salad in an airtight container in the fridge. The flavors actually deepen after a few hours, which is a bonus! Just know the greens will soften slightly, so if you want maximum crispness, keep the dressing separate and add it right before serving.
Freezing
I don’t recommend freezing the salad once dressed—the greens and dressing don’t freeze well. However, you can freeze the roasted sweet potatoes separately and thaw them in the fridge before assembling the salad fresh. This little trick saves cooking time on busy days.
Reheating
To reheat roasted sweet potatoes, spread them on a baking sheet and warm in a 350°F oven for about 10 minutes or until heated through. Then toss with fresh greens and dressing to keep everything bright and delicious. Avoid microwaving, as it can make the potatoes mushy or the greens wilt prematurely.
Frequently Asked Questions:
Absolutely! Swap the feta or goat cheese for toasted nuts or seeds, and choose a vegan honey mustard dressing or replace it with a balsamic or orange vinaigrette—both work wonderfully.
You can roast the sweet potatoes up to 2 days ahead and keep them refrigerated. Assemble the salad and add dressing just before serving to keep the greens crisp and fresh.
You can, but baby arugula is milder and less bitter, which I find works better with the sweetness of the potatoes and cranberries. If you use regular arugula, consider using less and balancing it with mixed greens.
The best way is to spread them on a baking sheet and reheat in a 350°F oven for 10 minutes until warm, which keeps their texture intact without getting mushy.
Final Thoughts
This Sweet Potato Salad with Honey Mustard Dressing Recipe holds a special spot in my kitchen repertoire—it’s so much more than just a salad. It’s a perfect marriage of flavors, textures, and simply good-eating vibes. Whether you serve it as a side or a main, it’s guaranteed to be a crowd-pleaser that you’ll be excited to make again and again. Trust me, your taste buds and guests will thank you.
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Sweet Potato Salad with Honey Mustard Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy sweet potato salad features tender roasted sweet potatoes combined with crisp baby arugula, dried cranberries, pepitas, and optional feta or goat cheese, all tossed in a flavorful honey mustard dressing for a sweet and savory fall-inspired dish.
Ingredients
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)
- 2 to 3 cups mixed greens (for plated salad variation)
Honey Mustard Dressing
- Use your favorite prepared honey mustard dressing or homemade equivalent (typical ingredients include honey, mustard, vinegar, olive oil, and seasoning)
Instructions
- Preheat the oven: Set your oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare the sweet potatoes: Dice the sweet potatoes into ¾-inch cubes, leaving the skin on. In a large bowl, toss the sweet potato cubes with extra-virgin olive oil, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
- Roast the sweet potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes out in a single even layer. Bake in the preheated oven for about 25 minutes until tender and browned on the bottom. Optionally, roast sweet potatoes can be made ahead and refrigerated; bring them to room temperature or reheat at 350 degrees before assembling the salad.
- Prepare the dressing: While the sweet potatoes are roasting, prepare or measure out 6 tablespoons of honey mustard dressing (or your preferred alternative such as balsamic or orange vinaigrette).
- Assemble the salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, thinly sliced shallot, dried cranberries or cherries, pepitas, and optional feta or goat cheese crumbles.
- Toss and serve: Drizzle the salad ingredients with the dressing and gently toss to combine everything evenly. For plated salad variation, add 2 to 3 cups of mixed greens to serving plates, top with the mixture, and drizzle with dressing before serving.
Notes
- This salad offers a perfect balance of sweet, savory, and crunchy textures making it a fan favorite for fall.
- You can substitute the cheese with a vegan alternative or omit it completely for a dairy-free option.
- If you prefer a milder dressing, start with less and add more to taste.
- Roasting sweet potatoes with skin on helps retain texture and nutrients.
- Prep the roasted sweet potatoes a day ahead to save time when assembling the salad.
- Using baby arugula rather than standard arugula gives a milder, less peppery taste better suited for this dish.
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
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