Description
This Easy Sweet Potato Salad is a vibrant and satisfying fall salad featuring tender roasted sweet potatoes, crisp baby arugula, sweet dried cranberries, crunchy pepitas, and optional creamy feta or goat cheese, all tossed in a flavorful honey mustard dressing. Perfect as a side dish or light main course that combines sweet, savory, and tangy flavors.
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 option)
Salad Components
- 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 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 the sweet potatoes with 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 the cubes are tender and browned on the bottom. You can make these ahead and refrigerate them; bring to room temperature or reheat in a 350-degree oven before serving.
- Prepare Dressing: While the potatoes roast, prepare the Honey Mustard Dressing or your choice of balsamic or orange vinaigrette if opting for a vegan salad.
- Assemble 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. Add 6 tablespoons of the dressing and gently toss to combine.
- Serve: Serve immediately. For a plated salad variation, add 2 to 3 cups of additional mixed greens on serving plates, top with the potato mixture, and drizzle with dressing.
Notes
- Sweet potatoes can be roasted in advance and stored in the refrigerator; warm slightly before serving for best texture.
- The baby arugula offers a milder flavor and tender texture compared to regular arugula, enhancing the salad’s balance.
- Feta or goat cheese is optional; omit or substitute with a vegan cheese for a dairy-free version.
- Use honey mustard dressing for the classic sweet and tangy flavor, or swap with balsamic or orange vinaigrette for vegan options.
- Adjust seasoning with extra salt and pepper as needed before serving.
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
