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; 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)

There’s something about the cozy flavors of autumn wrapped up in this Sweet Potato Salad with Honey Mustard Dressing Recipe that just hits the spot. The blend of tender roasted sweet potatoes, a tangy-sweet dressing, and a little crunch makes it one of those salads you want on repeat during fall and beyond.

A white bowl filled with a colorful salad showing three main layers: at the bottom are bright green arugula leaves with a fresh, slightly rough texture; scattered throughout are medium orange soft cubes of roasted sweet potato with a smooth, lightly shiny surface; on top are small white crumbles of cheese, thin pale pink slices of red onion, dark red dried cranberries, and light green pumpkin seeds. A shiny gold fork rests inside the bowl, partly covered by the salad on the right side. The bowl sits on a white marbled surface with some loose green arugula leaves and a folded light 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

Honestly, this sweet potato salad quickly became a staple in my kitchen because it’s just so balanced and fuss-free. I adore how it brings together sweet, savory, tangy, and crunchy in every bite. Whether I’m bringing it to potlucks or serving it next to a simple grilled chicken, it never disappoints.

Simple Ingredients: It uses everyday ingredients that you can find in any grocery store—no fancy items needed.
Perfect Texture Combo: Roasted sweet potatoes are tender, the greens add freshness, cranberries bring tartness, and pepitas offer crunch.
Versatile Dressing: The honey mustard dressing ties everything together, providing just the right tang and sweetness to brighten the salad.
Make-Ahead Friendly: You can roast the sweet potatoes ahead of time, which makes assembling the salad super quick when you’re ready.

This image shows a white bowl filled with a colorful salad. The base layer is made of green arugula leaves with a fresh, leafy texture, spread evenly across the bowl. On top of the greens, there are bright orange cubes of roasted sweet potatoes with a slightly crispy surface and soft insides, placed scattered around. Thin slices of light purple onion rings are spread across the salad, adding a slight crunch. Bright red dried cranberries are sprinkled between the other ingredients, offering small pops of color. Light green pumpkin seeds are also mixed in, adding a crunchy texture. Finally, small chunks of white cheese are scattered on top, providing a creamy contrast. A woman's hand holds a gold spoon on the edge of the bowl. The whole bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a role in creating layers of flavor and texture. I always recommend using baby arugula for its peppery bite that complements the sweetness of the potatoes and cranberries. Also, picking a good honey mustard dressing with a balance of sharp and sweet really makes or breaks the salad.

Flat lay of fresh sweet potatoes with skin on, diced into cubes, small white ceramic bowl of extra-virgin olive oil, small white ceramic bowl of garlic powder, small white ceramic bowl of kosher salt, small white ceramic bowl of fresh ground black pepper, small white ceramic bowl of honey mustard dressing, handful of vibrant baby arugula leaves, thinly sliced half medium shallot, small white ceramic bowl of dried cranberries, small white ceramic bowl of pepitas, small white ceramic bowl of crumbled feta cheese, whole uncracked brown eggs included for composition balance, all ingredients 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: Using medium-sized ones with skin left on gives a nice earthy sweetness and texture after roasting.
Extra-virgin olive oil: Adds richness and helps get that lovely caramelization on the potatoes during baking.
Garlic powder: A subtle savory note that deepens flavor without overpowering.
Kosher salt: Essential for seasoning the potatoes perfectly.
Fresh ground black pepper: Provides a subtle spicy kick to balance the sweetness.
Honey mustard dressing: The star dressing, offering tangy, sweet, and creamy notes that bring it all together.
Baby arugula: Delivers a fresh peppery crunch that lightens the hearty potatoes.
Shallot: Thinly sliced shallots add a mild onion flavor with a bit of crispness.
Dried cranberries or cherries: Introduce bursts of tart sweetness that brighten each bite.
Pepitas: Toasted pumpkin seeds add earthy crunch and nuttiness.
Feta or goat cheese crumbles (optional): Adds creamy saltiness that complements the sweet and tangy elements beautifully.

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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

This salad is one of those recipes begging to be personalized. I love tossing in some toasted pecans instead of pepitas for a different crunch or swapping feta for vegan cheese to keep it dairy-free. Feel free to adjust the greens or the dressing to suit your mood or dietary needs!

Variation: One time, I added roasted chickpeas to boost protein and it totally mellowed the dish while adding fun crunch that everyone loved.
Seasonal swaps: Try adding roasted butternut squash or even some cooked quinoa for more substance when making this in colder months.
Vegan twist: Use a balsamic dressing or orange vinaigrette in place of honey mustard and omit the cheese to make this fully plant-based.

Step-by-Step: How I Make Sweet Potato Salad with Honey Mustard Dressing Recipe

Step 1: Roast the Sweet Potatoes to Perfection

Preheat your oven to 450°F. I like to dice the sweet potatoes into consistent ¾-inch cubes—this size roasts evenly and gets that perfect tender bite with slightly crisp edges. Toss them well with olive oil, garlic powder, kosher salt, and a crack of fresh black pepper in a large bowl. Spread out in a single layer on a parchment-lined sheet pan so they brown nicely without steaming. Roast for about 25 minutes, flipping once halfway, until tender and caramelized on the bottom. Remember, if you make the potatoes ahead, cool them completely before storing—they reheat beautifully!

Step 2: Whip Up That Honey Mustard Dressing

While the potatoes roast, make your honey mustard dressing or grab a quality store-bought one if you're short on time—just taste to make sure it has that perfect balance of tang and sweetness. This dressing is the glue that makes the salad sing, so don’t skimp here.

Step 3: Assemble and Toss Gently

In a big bowl, combine the roasted sweet potatoes, baby arugula, sliced shallots, dried cranberries, pepitas, and cheese crumbles if you’re using them. Drizzle with 6 tablespoons of the honey mustard dressing and toss gently until everything is evenly coated. If you want a plated salad, add extra mixed greens on each plate, top with the sweet potato mixture, and drizzle dressing over the top. Serve right away for the best texture contrast.

Top Tip

After making this Sweet Potato Salad with Honey Mustard Dressing Recipe several times, I can tell you some little tricks that elevate it from good to unforgettable. Here’s what I’ve learned:

Roast Evenly: Don’t crowd the pan or the sweet potatoes will steam instead of roast, leaving them less crisp.
Use Baby Arugula: It’s milder and more tender than regular arugula, making it a perfect foil for those sweet potatoes.
Dressing Balance: Taste your honey mustard before mixing; sometimes it needs a bit of extra honey or mustard to hit the right zing.
Cheese Care: If using feta or goat cheese, crumble it fresh and add it in last to keep that creamy texture intact.

How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe

Garnishes

I love sprinkling extra pepitas and a few more dried cranberries on top right before serving—it adds a little sparkle to the plate and invites crunchy, chewy bites. Sometimes I toss a tiny handful of fresh herbs like parsley or cilantro for a pop of color and freshness.

Side Dishes

This salad pairs beautifully with grilled chicken or salmon for a complete meal. It’s also a fantastic side at a barbecue or with roasted turkey for holiday gatherings. For a lighter option, serve it alongside warm crusty bread and a simple roasted vegetable dish.

Creative Ways to Present

For special occasions, I like to serve this salad in pretty glass bowls layered with extra greens underneath, creating a colorful display. Another fun idea is to stuff the salad inside hollowed-out roasted sweet potatoes for an impressive individual serving that’s as cute as it is tasty.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover roasted sweet potatoes in an airtight container in the fridge for up to 3 days. To keep this salad fresh, I recommend storing the dressing separately and tossing just before serving to avoid sogginess, especially if you’ve added greens like arugula.

Freezing

While you can freeze roasted sweet potatoes alone, I don’t suggest freezing the assembled salad as the greens and dressing don’t freeze well. Freeze roasted potatoes in a single layer on a baking sheet, then transfer to freezer bags for best results.

Reheating

I gently reheat leftover roasted sweet potatoes in a 350°F oven for about 10 minutes to warm them through without drying out. Then, toss with fresh greens and dressing to revive the salad’s vibrant flavors and textures.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula?

Regular arugula has a stronger, more peppery bite and tougher leaves, which can overpower the delicate sweetness of the roasted sweet potatoes. Baby arugula is milder and more tender, making it a better match for this salad.

How long can I keep the salad after assembling?

For the best texture and flavor, enjoy the salad immediately after assembling. If stored in the fridge, it’s best eaten within 24 hours, as the greens will wilt and the dressing can make the salad soggy over time.

Can I substitute the honey mustard dressing?

Absolutely! You can swap in balsamic dressing or an orange vinaigrette for a vegan and lighter option. Each brings a different flavor profile, so feel free to experiment and find your favorite.

Do I need to peel the sweet potatoes?

No need to peel them. Leaving the skin on adds texture and nutrients, plus it helps the cubes stay intact during roasting. Just give them a good scrub before dicing to remove any dirt.

Final Thoughts

This Sweet Potato Salad with Honey Mustard Dressing Recipe has a permanent spot in my recipe rotation because it’s easy, satisfying, and endlessly adaptable. It’s one of those dishes I recommend to friends all the time – it’s just universally loved. So go ahead, roast those sweet potatoes, whip up that dressing, and get ready to enjoy a salad that feels like a warm hug on a plate. You’ll be making it again before you know it!