Description
This Easy Sweet Potato Salad features tender roasted sweet potatoes combined with baby arugula, dried cranberries, pepitas, and feta cheese, tossed in a flavorful honey mustard dressing. It’s a perfect balance of sweet and savory, making it an ideal fall salad that can be served as a side dish or light main course.
Ingredients
Scale
Roasted Sweet Potatoes
- 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
Salad Ingredients
- 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 the oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, toss the sweet potatoes with extra-virgin 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 seasoned sweet potatoes in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. Optionally, roast in advance and refrigerate until use. Reheat in a 350 degree oven or bring to room temperature before assembling the salad.
- Make Dressing: While the sweet potatoes roast, prepare your choice of Honey Mustard Dressing or any alternative dressing listed, ensuring it’s ready to use.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes with baby arugula, thinly sliced shallot, dried cranberries or cherries, pepitas, and optional feta or goat cheese crumbles. Add 6 tablespoons of the dressing and toss gently to combine all ingredients.
- Serve: Serve the salad immediately as is or try the plated salad variation by adding 2 to 3 additional cups of mixed greens. Place the greens on plates, top with the potato mixture, and drizzle with dressing for a beautiful presentation.
Notes
- For a vegan option, substitute the honey mustard dressing with balsamic dressing or orange vinaigrette, and omit the cheese.
- You can prepare the roasted sweet potatoes ahead of time and store them in the refrigerator; bring them to room temperature or warm slightly before assembling the salad.
- Baby arugula is preferred for its milder flavor compared to regular arugula, which can be more peppery.
- Feel free to swap pepitas with toasted nuts like walnuts or pecans for different textures and flavors.
- This salad is a top fan favorite during the fall season, perfect for potlucks, lunches, or as a hearty side dish to your main meal.
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
