Description
This Easy Sweet Potato Salad features tender roasted sweet potatoes tossed with crisp baby arugula, dried cranberries, pepitas, and feta cheese, all dressed in a flavorful honey mustard dressing. Perfect for a satisfying fall salad that balances sweet and savory flavors effortlessly.
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
Salad Ingredients
- 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)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Dice the sweet potatoes into 3/4-inch cubes, leaving the skin on. In a large bowl, toss the sweet potatoes with olive oil, garlic powder, kosher salt, and black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes in a single even layer. Roast in the oven for about 25 minutes, or until the cubes are tender and browned on the bottom. You can prepare these ahead of time and refrigerate; bring to room temperature or gently reheat before assembling the salad.
- Make Dressing: While the sweet potatoes roast, prepare the Honey Mustard Dressing or your chosen alternative dressing.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, sliced shallot, dried cranberries or cherries, pepitas, and feta or goat cheese crumbles if using. Pour in 6 tablespoons of the dressing and gently toss until everything is well coated.
- Serve: Serve the salad immediately. For a plated variation, add 2 to 3 cups of mixed greens on plates, top with the sweet potato mixture, and drizzle with additional dressing as desired.
Notes
- This salad is best served fresh but roasted sweet potatoes can be made ahead and refrigerated for convenience.
- For a vegan version, substitute the Honey Mustard Dressing with Balsamic Dressing or Orange Vinaigrette and omit the cheese or use a vegan cheese alternative.
- Use baby arugula for a milder, tender green; standard arugula may be too peppery for this salad.
- Pepitas add a nice crunch; you can toast them lightly for extra flavor.
- The dried cranberries or cherries provide a delicious sweet tart contrast to the savory elements.
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
