Description
This Easy Sweet Potato Salad is a vibrant and satisfying dish combining tender roasted sweet potatoes with fresh baby arugula, tangy dried cranberries, crunchy pepitas, and creamy feta or goat cheese. Tossed in a flavorful honey mustard dressing, this salad is perfect for a wholesome lunch or a delightful side dish, especially during fall.
Ingredients
Scale
Sweet Potato Salad
- 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)
Dressing
- 6 tablespoons Honey Mustard Dressing (alternatively Balsamic Dressing or Orange Vinaigrette for vegan option)
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 olive oil, garlic powder, kosher salt, and freshly ground black pepper to coat evenly.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes in a single even layer. Bake for 25 minutes or until the cubes are tender and browned on the bottom. For make-ahead, refrigerate roasted sweet potatoes and bring to room temperature or reheat in a 350 degree oven before assembling.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, thinly sliced shallot, dried cranberries or cherries, pepitas, and feta or goat cheese crumbles. Add 6 tablespoons of honey mustard 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 salad mixture, and drizzle with dressing before serving.
Notes
- This salad is best served slightly warm or at room temperature to appreciate the contrast of roasted sweet potatoes and crisp greens.
- For a vegan option, use orange vinaigrette instead of honey mustard dressing and omit cheese.
- Feel free to substitute pepitas with toasted walnuts or pecans for additional texture.
- Roasted sweet potatoes can be made ahead and stored refrigerated for up to 2 days.
- Baby arugula is preferred for its tender leaves and milder flavor compared to standard arugula.
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
