Description
A vibrant and satisfying sweet potato salad featuring tender roasted sweet potatoes, fresh baby arugula, dried cranberries, pepitas, and optional feta or goat cheese, all tossed in a flavorful honey mustard dressing. Perfect for a wholesome lunch or a fall-inspired side dish.
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 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)
Dressing
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)
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 them with olive oil, garlic powder, kosher salt, and fresh ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potato cubes in a single even layer. Roast in the oven for 25 minutes until tender and browned on the bottoms. You can make these ahead and refrigerate, then bring to room temperature or reheat at 350 degrees Fahrenheit before assembling.
- Make Dressing: While the sweet potatoes roast, prepare the Honey Mustard Dressing or your choice of alternative dressing.
- 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. Add 6 tablespoons of the dressing and gently toss everything together to combine.
- Serve: Serve immediately as a mixed salad. For a plated variation, add 2 to 3 additional cups of mixed greens on plates, top with the tossed salad mixture, and drizzle with extra dressing.
Notes
- Use baby arugula instead of standard arugula for a milder, less peppery flavor.
- Roasted sweet potatoes can be made ahead and stored in the refrigerator; reheat or bring to room temperature before assembling the salad.
- Choose your preferred dressing to adjust the flavor profile or to keep the salad vegan.
- Feel free to substitute pepitas with toasted walnuts or pecans for a different crunch.
- Omit cheese for a vegan-friendly version of the salad.
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
