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
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)
- 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 3/4-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
