Name: Sweet Potato Salad with Honey Mustard Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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; 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); Use your favorite prepared honey mustard dressing or homemade equivalent (typical ingredients include honey, mustard, vinegar, olive oil, and seasoning)

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.

A white bowl holds a colorful salad with three main layers. The bottom layer is fresh green arugula leaves, spread evenly. On top, there are bright orange roasted sweet potato cubes scattered all over. Mixed among them are thin slices of light purple onions, dark red dried cranberries, and light brown pumpkin seeds. White crumbles of soft cheese are sprinkled across the salad, adding texture and contrast. A shiny gold fork rests inside the bowl on the right side, with its handle leaning out. The bowl sits on a white marbled surface with some arugula leaves and a pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Salad with Honey Mustard Dressing Recipe
Top Tip
How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Salad with Honey Mustard Dressing Recipe

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.

Flat lay of fresh whole medium sweet potatoes with skin on, small white ceramic bowl of golden extra-virgin olive oil, small white bowl containing bright yellow honey mustard dressing, fresh baby arugula leaves, thinly sliced pale purple shallot half moons arranged neatly on a white plate, small white bowl of vibrant red dried cranberries, small white bowl filled with greenish-brown pepitas, small white bowl with white feta cheese crumbles, sprinkled black peppercorns, and a small white bowl of coarse kosher salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I make the Sweet Potato Salad with Honey Mustard Dressing Recipe vegan?

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.

How far ahead can I prepare this salad?

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.

Can I use regular arugula instead of baby arugula?

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.

What’s the best way to reheat the roasted sweet potatoes?

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.