Description
This Easy Sweet Potato Salad is a delightful combination of tender roasted sweet potatoes, fresh baby arugula, sweet dried cranberries, crunchy pepitas, and creamy feta or goat cheese, all tossed in a flavorful Honey Mustard Dressing. Perfect as a vibrant fall side dish or a light main course, this salad balances sweet, savory, and tangy flavors with crisp textures for an irresistible meal.
Ingredients
Scale
Sweet Potatoes
- 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
- 2 cups baby arugula
- 1/2 medium shallot, thinly sliced into half moons
- 1/4 cup dried cranberries or dried 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, keeping the skin on for added texture and nutrients. In a large bowl, toss the cubes with olive oil, garlic powder, kosher salt, and freshly 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 preheated oven for 25 minutes, or until they are tender and browned on the bottom.
- Prepare Dressing: While the sweet potatoes are roasting, prepare the Honey Mustard Dressing or your choice of dressing.
- Assemble Salad: Once the sweet potatoes are roasted and slightly cooled to room temperature, combine them in a large bowl with baby arugula, shallot slices, dried cranberries, pepitas, and feta or goat cheese crumbles if using. Add 6 tablespoons of the dressing and gently toss to combine.
- Serve: Serve the salad immediately. For a plated variation, add 2 to 3 cups of mixed greens on plates, top with the roasted sweet potato mixture, drizzle with dressing, and serve.
Notes
- To save time, roast the sweet potatoes ahead of time and refrigerate. Bring them to room temperature or warm slightly in a 350 degree oven before assembling the salad.
- For a vegan version, substitute the Honey Mustard Dressing with a balsamic or orange vinaigrette and omit the cheese or use a plant-based cheese alternative.
- Choosing baby arugula provides a milder flavor compared to regular arugula, balancing the sweet and savory elements.
- Feel free to swap pepitas for toasted nuts like walnuts or almonds for a different crunch.
- This salad is great served immediately to maintain the crispness of the greens and freshness of the ingredients.
- Adjust seasoning with more salt or pepper as desired before serving.
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
