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), diced into 3/4” cubes with skin on; 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 (or Balsamic Dressing or Orange Vinaigrette for vegan option)

There’s something just so cozy and vibrant about this Sweet Potato Salad with Honey Mustard Dressing Recipe. The mix of tender roasted sweet potatoes and that tangy, slightly sweet dressing creates a flavor combo you’ll want to make again and again.

The image shows a white bowl filled with a colorful salad placed on a white marbled surface. The salad has three main layers: large orange sweet potato cubes as the base, a middle layer of green arugula leaves mixed with thin light purple onion slices, and a top layer of small white crumbled cheese bits scattered all over. There are also dark red dried cranberries and green pumpkin seeds spread throughout the salad. A golden fork rests inside the bowl on the right side, partially buried in the salad. A pink cloth is placed on the left side under the bowl and some arugula leaves are scattered around. 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 stumbled on this salad a few falls ago and immediately got hooked. It feels both indulgent and fresh at the same time, making it perfect for lunches, dinners, or even potlucks.

Balanced Flavors: Sweet, tangy, salty, and a touch of bitterness all play beautifully together.
Easy to Make: Minimal hands-on time but maximum flavor payoff—plus it’s forgiving if you tweak the ingredients.
Versatile: Great as a side, light main, or even a colorful addition to a picnic spread.
Make Ahead Friendly: Roasted sweet potatoes can be prepared in advance, making weeknight dinners a breeze.

Ingredients & Why They Work

This recipe relies on simple, fresh ingredients that complement each other perfectly. The sweet potatoes bring warmth and natural sweetness, while the honey mustard dressing adds that irresistible tangy kick. Plus, textures from the pepitas and dried cranberries create an exciting bite.

Flat lay of a few medium whole sweet potatoes with skin on, a small white bowl filled with extra-virgin olive oil, a small white bowl of honey mustard dressing, a small pile of fresh baby arugula leaves, thinly sliced shallot half moons arranged neatly, a small white bowl of dried cranberries, a small white bowl of pepitas, a small white bowl of crumbled feta cheese, and whole uncracked brown eggs placed symmetrically, all arranged on a simple white ceramic surface, 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: Their natural sweetness and creaminess roast up beautifully, and I love leaving the skin on for extra texture and nutrients.
Extra-Virgin Olive Oil: Helps the potatoes crisp up without overpowering their flavor.
Garlic Powder: Adds subtle savory depth without the bite of raw garlic.
Kosher Salt: Essential for seasoning—and never skimp on salt! It brings all the flavors to life.
Honey Mustard Dressing: The star of the show, balancing sweet and tang perfectly.
Baby Arugula: Milder than regular arugula, provides a fresh, slightly peppery note.
Shallot: Thinly sliced for a gentle crunch and sweet onion flavor.
Dried Cranberries or Cherries: Their tart chewiness fights off the richness.
Pepitas: Toasted seeds add crunch and a nutty touch.
Feta or Goat Cheese Crumbles (Optional): The creamy, salty cheese rounds out the salad beautifully.

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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

One of the best things about this Sweet Potato Salad with Honey Mustard Dressing Recipe is how easy it is to tailor. I’ve played around with different greens and dressings, and you can make it vegan or add protein if you like.

Switch Up the Dressing: I sometimes swap the honey mustard for a balsamic or orange vinaigrette, especially when I want something lighter or dairy-free.
Add Protein: Grilled chicken or chickpeas turn this salad into a hearty meal.
Seasonal Greens: In winter, kale works well instead of arugula for a sturdier bite.
Crunch Factor: Swap pepitas for toasted walnuts or pecans depending on what you have.

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

Step 1: Roast the Sweet Potatoes to Tender Perfection

Preheat your oven to 450°F. Dice the sweet potatoes into ¾-inch cubes, leaving the skin on—it adds great texture and nutrients. Toss them in olive oil, garlic powder, and kosher salt, then spread in a single layer on a parchment-lined baking sheet. Roast about 25 minutes until tender with just a bit of browning underneath. Take care not to overcrowd the pan; give those cubes room to crisp up!

Step 2: Prepare the Honey Mustard Dressing

While the potatoes roast, whisk together the dressing ingredients—if you like, you can use store-bought honey mustard to save time, but homemade always adds a fresh zing. Keep it ready for the final toss.

Step 3: Assemble the Salad with Fresh Greens and Toppings

In a large bowl, combine the warm roasted sweet potatoes with baby arugula, thinly sliced shallots, dried cranberries, pepitas, and cheese if you’re using it. Drizzle with 6 tablespoons of the honey mustard dressing. Gently toss everything until well coated. If you want to plate it nicely for guests, add a bed of mixed greens before topping with the rest.

Top Tip

Over time, I’ve learned a few tricks with this Sweet Potato Salad with Honey Mustard Dressing Recipe that make all the difference between a good salad and a memorable one.

Roast in One Layer: Giving the sweet potatoes space on your baking sheet helps them brown nicely and avoid steaming.
Bring Roasted Potatoes to Room Temp: I usually let mine cool a bit before mixing, so the arugula stays crisp.
Customize Dressing Amount: Start with less dressing—about 4 tablespoons—and add up to 6 for just the right tang and moisture.
Fresh Shallots over Raw Onion: Using thinly sliced shallots avoids overpowering the salad with sharpness.

How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe

Garnishes

I love finishing this salad with extra pepitas for crunch and a sprinkle of fresh herbs like parsley or chives when I have them. A little crumbled feta really adds that salty-sweet contrast I crave, but if you’re dairy-free, toasted seeds do the trick nicely.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted turkey, or even a simple veggie burger. I’ve also served it alongside quinoa or couscous salads for a colorful fall feast.

Creative Ways to Present

For special dinners, I like plating this salad as a composed dish—spread a bed of mixed greens on each plate, then artfully place the sweet potato mixture on top, finishing with a light drizzle of extra dressing and a scatter of pepitas. It feels a bit fancy without much fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I usually add the dressing right before serving leftovers to keep the greens fresh and vibrant instead of soggy.

Freezing

I wouldn’t recommend freezing the salad as a whole because the greens and dressing don’t respond well to thawing. However, you can freeze the roasted sweet potatoes separately for about 2 months and then combine fresh ingredients when ready.

Reheating

To revive leftover roasted sweet potatoes, pop them in a 350°F oven for about 10 minutes until warmed through. Then toss with fresh greens and dressing right before serving for best texture.

Frequently Asked Questions:

Can I use regular mustard instead of honey mustard in this salad?

You can, though honey mustard adds a sweet balance that regular mustard lacks. To mimic the flavor, mix a little honey or maple syrup into your mustard before adding it to the salad.

How do I keep the salad from getting soggy?

The key is to toss the dressing right before serving and to avoid letting the greens sit in dressing for too long. Also, cool the roasted sweet potatoes before mixing with greens to help preserve crispness.

Can I make this salad vegan?

Absolutely! Use a vegan honey mustard dressing or swap for balsamic or orange vinaigrette, and leave out the cheese or replace it with a vegan cheese alternative or toasted nuts for richness.

What can I serve this sweet potato salad with?

It’s fantastic alongside grilled meats, roasted veggies, or as part of a picnic spread. I’ve also enjoyed it with grains like quinoa or farro for a more filling meal.

Final Thoughts

This Sweet Potato Salad with Honey Mustard Dressing Recipe is one of those dishes that feels like a warm hug on a plate. I hope you enjoy making it as much as I do—and that it becomes a fresh favorite in your meal rotation. Between that perfect balance of sweet and tangy, the textural variety, and how easy it is to prepare, it’s just a winner every time. So grab some sweet potatoes, preheat your oven, and let’s get roasting!