Description
This Easy Sweet Potato Salad features tender roasted sweet potatoes combined with baby arugula, dried cranberries, pepitas, and a tangy honey mustard dressing, creating a vibrant sweet and savory fall dish perfect for lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 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
Dressing
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan)
Salad Mix
- 2 cups baby arugula (not standard 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 the 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 them with extra-virgin olive oil, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes in an even layer. Roast in the preheated oven for about 25 minutes, or until tender and browned on the bottom.
- Prepare Dressing: While the sweet potatoes roast, prepare the Honey Mustard Dressing, or use Balsamic Dressing or Orange Vinaigrette if making a vegan version.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, thinly sliced shallots, dried cranberries or cherries, pepitas, and optional feta or goat cheese crumbles. Drizzle with 6 tablespoons of the dressing and toss gently to combine.
- Serve: Serve the salad immediately. For a plated variation, add 2 to 3 cups of mixed greens on plates, top with the potato mixture, and drizzle with dressing before serving.
Notes
- Make-ahead tip: Roast the sweet potatoes in advance and refrigerate. Bring to room temperature or warm slightly in a 350-degree oven before assembling.
- The salad balances sweet, savory, and tangy flavors for a satisfying fall dish.
- Use baby arugula instead of standard arugula for a milder flavor and better texture.
- For a vegan option, substitute the honey mustard dressing with orange vinaigrette and omit cheese.
- Adjust nuts and dried fruit to personal taste for crunch and sweetness.
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
