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; 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); 6 tablespoons Honey Mustard Dressing (alternatively Balsamic Dressing or Orange Vinaigrette for vegan option)

There’s something so satisfying about the balance of flavors in a Sweet Potato Salad with Honey Mustard Dressing Recipe. The tender roasted sweet potatoes paired with peppery arugula and a sweet-savory dressing create a salad that's both hearty and fresh—perfect for any season.

A white bowl filled with a colorful salad is shown on a white marbled surface. The salad has three main layers: bright orange chunks of roasted sweet potato spread on top, fresh green arugula leaves mixed throughout, and small white crumbles of cheese sprinkled over the vegetables. Thin strips of red onion are scattered in between, adding a hint of purple, along with small dried red cranberries and green pumpkin seeds for texture. A shiny gold fork rests inside the bowl on the right side, and a soft pink cloth is partly visible on the bottom left edge. 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

I’m honestly obsessed with this salad. It combines comfort with brightness in a way that always impresses guests but is easy enough for a weeknight. The sweet potatoes roast to caramelized perfection, and the dressing ties it all together beautifully.

Perfect flavor balance: Sweet, savory, tangy, and slightly peppery notes all mixed into one satisfying salad.
Easy preparation: Roasting sweet potatoes in one pan means you spend less time fussing and more time enjoying.
Versatile ingredients: Simple pantry staples with wonderful flavor combos—you can swap dressings or add your favorite nuts and cheese.
Seasonal goodness: It’s a top fall salad but delicious all year, especially when the flavors really hit comfort food territory.

A white plate holds a bright salad with three main layers: the base layer is fresh green arugula leaves with some round thin slices of pale purple onion scattered throughout; the middle layer shows large chunks of cooked orange sweet potato with a soft texture and some brown edges; the top layer features white crumbled cheese sprinkled evenly along with small dark red dried cranberries and light green pumpkin seeds adding texture and color contrast. A gold utensil is placed on the right side of the plate resting partly on the food. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role, creating a salad that’s layered in taste and texture. The sweet potatoes roast beautifully, the arugula offers a peppery crunch, and the honey mustard dressing adds that just-right zing. Here are some tips for your shopping and prep:

Flat lay of roasted sweet potato cubes with skin on, small white bowl of extra-virgin olive oil, small white bowl of honey mustard dressing, small white bowl of garlic powder, small white bowl of kosher salt, black peppercorns scattered, fresh baby arugula leaves, thin half moons of shallot, dried cranberries, raw pepitas, crumbled feta cheese, all arranged symmetrically on simple white ceramic bowls placed 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: Choose firm, medium ones with smooth skin for even roasting and sweetness.
Extra-virgin olive oil: Adds richness and helps the sweet potatoes caramelize nicely without overpowering the dish.
Garlic powder: A simple way to infuse a warm, savory edge—fresh garlic is fine but powder distributes more evenly.
Kosher salt: Essential for seasoning and bringing out the natural flavors.
Fresh ground black pepper: Gives a little bite that balances the potato’s sweetness.
Honey mustard dressing: Your star for that perfect sweet and tangy splash—feel free to try balsamic or orange vinaigrette if you want a vegan twist.
Baby arugula: Softer and milder than standard arugula, it provides a peppery bite without being too intense.
Shallot: Thinly sliced for a subtle crunch and slight sharpness that wakes up your palate.
Dried cranberries or cherries: A chewy pop of sweetness that plays beautifully with the mustard dressing.
Pepitas (pumpkin seeds): Add crunchy texture and nutty flavor.
Feta or goat cheese crumbles (optional): Creamy and salty, they elevate the salad and add a luxurious finish.

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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

I like to keep the base classic but add little tweaks based on what’s in my fridge. Sometimes, I switch up the nuts or add a handful of roasted chickpeas for extra protein. You can absolutely make this salad your own!

Variation: When I want something vegan, swapping the honey mustard for balsamic dressing totally works and gives it a fresh twist—plus skip the cheese.
Extra crunch: Toasted walnuts or pecans bring a different texture and nutty aroma I love experimenting with.
Seasonal swaps: In spring, I sometimes add radishes or peas for a peppery snap.
Spice it up: A sprinkling of smoked paprika or cayenne in the dressing adds warmth if you're after a little heat.

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

Step 1: Roast the Sweet Potatoes to Golden Perfection

Start by preheating your oven to 450°F (230°C). Peel or leave the skins on your sweet potatoes, then dice them into about ¾-inch cubes—this size roast evenly and hold their shape nicely. Toss in a large bowl with 2 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon kosher salt. Spread evenly on a parchment-lined baking sheet and roast for about 25 minutes, flipping once if you like. You want them tender inside with slightly browned edges—it’s the key for that irresistible caramelized flavor.

Step 2: Prepare the Honey Mustard Dressing

While the potatoes roast, whisk together your honey mustard dressing (or grab a good quality ready-made one). The creamy tang with a hint of sweetness is what really lifts the salad, so don’t rush this step. If you prefer, you can substitute with balsamic or an orange vinaigrette for a lighter or vegan option.

Step 3: Toss the Salad Ingredients Gently

Once your sweet potatoes are cooled just slightly (warm, not hot), mix them in a large bowl with 2 cups baby arugula, thinly sliced half a shallot, dried cranberries or cherries, ¼ cup pepitas, and your optional feta or goat cheese. Pour in about 6 tablespoons of the dressing and toss gently to coat without bruising the greens. Taste to adjust seasoning—sometimes a pinch more salt or pepper truly makes it sing.

Step 4: Serve and Enjoy

You can serve this as is, or add 2–3 cups of mixed greens on the side or underneath for a more plated presentation. The contrast of colors looks fabulous on the plate and makes this salad feel special, especially when you’re hosting. Drizzle a little extra dressing on top if desired!

Top Tip

Learning how to nail the roasted sweet potatoes and balance the dressing is what makes this recipe shine in my experience. Here are a few tricks I’ve picked up along the way that make a huge difference:

Uniform Cubes: Cut your sweet potatoes into evenly sized pieces for even roasting—no one likes a burnt edge with raw centers!
Don’t Skip the Parchment Paper: It helps the sweet potatoes caramelize without sticking, making cleanup a breeze.
Warm is Best: Toss the salad while the potatoes are still warm but not hot to let the dressing absorb nicely without wilting the greens too much.
Adjust Sweetness: Taste your dressing and add honey or mustard to find your perfect balance before mixing—homemade dressings can sometimes be too tangy or sweet out of the gate.

How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe

Garnishes

I usually sprinkle a handful of extra pepitas on top along with a few more dried cranberries for eye appeal. Sometimes I add chopped fresh herbs like parsley or chives just before serving—that fresh burst brightens up the whole salad.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a balanced meal. I also love to serve it alongside roasted vegetables or a warm grain bowl to keep the flavors cozy and seasonal.

Creative Ways to Present

For a dinner party, I like serving this salad in individual glass bowls layered with greens first, then sweet potatoes, and finally garnishes and dressing drizzled on top—it looks stunning and guests get to see every colorful bite. It’s a small touch, but it makes a big impression.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. The salad holds up well for 2-3 days, though the greens will soften over time. To keep things fresh, I sometimes store the roasted sweet potatoes and greens separately, then toss together just before serving.

Freezing

I don’t recommend freezing the completed salad since the greens don’t freeze well. However, you can freeze roasted sweet potatoes separately—they thaw quickly and reheat beautifully when you want to whip up this salad again.

Reheating

To enjoy leftovers warm, I reheat the sweet potatoes in a 350°F oven for 10 minutes or so, then toss with fresh greens and dressing. This keeps the sweet potatoes tender and the salad crisp and vibrant.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula in this Sweet Potato Salad with Honey Mustard Dressing Recipe?

Regular arugula has a stronger, sometimes pepperier taste and coarser texture compared to baby arugula. If you like a more intense flavor and don’t mind a bit more bite, you can certainly swap it in. Just consider that the salad might be slightly more pungent.

Is it okay to peel the sweet potatoes before roasting?

Absolutely! Leaving the skin on adds texture and nutrients, but if you prefer a smoother bite, peeling is fine. Just be sure to wash them well before dicing.

Can I make the Sweet Potato Salad with Honey Mustard Dressing Recipe vegan?

Yes! Use a vinaigrette such as balsamic or orange instead of honey mustard dressing, and skip the cheese or use a plant-based alternative. This keeps the salad fresh and flavorful while fitting vegan preferences.

How far ahead can I prepare this salad?

You can roast the sweet potatoes up to 2 days ahead and store them in the fridge. Assemble the salad just before serving to keep the greens crisp and fresh. If mixed earlier, the salad is best enjoyed within a few hours to avoid sogginess.

Final Thoughts

This Sweet Potato Salad with Honey Mustard Dressing Recipe is a staple in my kitchen because it’s just so darn comforting while still feeling fresh and light. It’s a salad that works for casual lunches or dressed-up dinners, and I love how every bite tells a story of sweet, tangy, crunchy goodness. Give it a try—I know you’ll want to make it again and again, just like I do.