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); 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder; 1 teaspoon kosher salt; Fresh ground black pepper, to taste; 2 cups baby arugula; ½ medium shallot, thinly sliced into half moons; ¼ cup dried cranberries or cherries; ¼ cup pepitas; ¼ cup feta or goat cheese crumbles (optional); 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)

There’s something beautifully comforting about sweet potatoes roasted to golden perfection, especially when paired with a tangy, creamy dressing that dances on your tongue. This Sweet Potato Salad with Honey Mustard Dressing Recipe combines that cozy roasted warmth with fresh, vibrant greens, making it a salad you'll want to whip up again and again.

A white bowl filled with a colorful salad showing three main layers: the base layer has bright green arugula leaves with a fresh, slightly curved texture; on top, there are cubed orange roasted sweet potatoes, scattered thin slices of light purple onion, and dark red dried cranberries; the top layer includes small white crumbles of cheese and light green pumpkin seeds sprinkled all over. A shiny gold fork rests inside the bowl on the right side, slightly under some of the salad. The bowl is set on a white marbled surface with some green arugula leaves around it and a light pink cloth partially visible at the bottom left corner, 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

From the first time I made this recipe, it instantly became a family favorite — and not just for special occasions. It’s the perfect balance of sweet, savory, and a little brightness from the honey mustard dressing. Whenever I make it, even picky eaters ask for seconds. I’m convinced it’s because the flavors just sing together without being fussy.

Simple to make: Roasting sweet potatoes is straightforward, and the salad comes together quickly with minimal fuss.
Flavor-packed: The honey mustard dressing adds just enough tang and sweetness that complements the earthiness of the sweet potatoes beautifully.
Versatile for any meal: Whether it’s a light lunch or a side for dinner, this salad always fits the bill.
Customizable: You can easily swap ingredients to fit your taste or dietary needs without losing the essence of the salad.

A white plate holds a colorful salad with about four layers: the bottom layer is fresh green arugula leaves with smooth textures, next are medium-sized orange roasted sweet potato cubes with slightly crispy edges scattered across, mixed in are thin, curved slices of pale purple red onion. Small clusters of deep red dried cranberries and light green pumpkin seeds are spread all over. White crumbled cheese pieces are sprinkled on top, adding light contrast. On the right side of the plate, a golden fork rests partially inside the salad. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sweet Potato Salad with Honey Mustard Dressing Recipe plays a special part. The sweetness of the roasted potatoes, the peppery kick of arugula, the crunch from pepitas, plus the tangy dressing all create a vibrant, well-rounded dish. Here are my thoughts on the key ingredients:

Flat lay of fresh medium sweet potatoes with skin on, a small white bowl of extra-virgin olive oil, a small white bowl of garlic powder, a small white bowl of coarse kosher salt, a small white bowl of fresh ground black pepper, a small white bowl of golden honey mustard dressing, a handful of bright baby arugula leaves, thinly sliced pale purple shallot half moons on a white plate, a small white bowl of deep red dried cranberries, a small white bowl of green pepitas, a small white bowl of white feta cheese crumbles, all arranged symmetrically with perfect proportions 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: Leaving the skin on not only retains nutrients but adds a lovely texture contrast and rustic look. Look for firm, unblemished ones for the best roast.
Extra-Virgin Olive Oil: It complements the sweet potatoes’ natural sugars while adding richness without overpowering flavors.
Garlic Powder: A subtle savory background note that deepens the roasted flavor without the strong bite of fresh garlic.
Kosher Salt: Essential for drawing out the sweetness and balancing all the flavors.
Honey Mustard Dressing: This is the star that brings everything together with its sweet and tangy profile—you can also swap in balsamic or orange vinaigrette for a vegan twist.
Baby Arugula: Milder and less bitter than regular arugula, it adds peppery freshness and a soft texture.
Shallot: Thinly sliced shallots add a subtle onion flavor and a nice crunch.
Dried Cranberries or Cherries: They bring a tart sweetness that contrasts perfectly with the creamy cheese and earthy nuts.
Pepitas: Roasted pumpkin seeds add crunch and a nutty flavor that’s hard to beat.
Feta or Goat Cheese Crumbles: This optional addition introduces a creamy, tangy element and extra richness.

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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

I love to tweak this salad depending on the season or what’s in my pantry. It’s easy to make it your own by switching up greens, nuts, or even dressing. Experimenting keeps it fresh and keeps me excited to make it regularly.

Make it vegan: Swap the honey mustard dressing with a balsamic or orange vinaigrette and skip the cheese — it’s still fantastic and even lighter.
Add protein: If I want a fuller meal, I toss in some grilled chicken or chickpeas for extra heartiness.
Seasonal twists: In the winter, I sometimes add roasted beets or swap cranberries for pomegranate seeds, which gives it a festive touch.
Make it spicy: A pinch of smoked paprika or cayenne in the seasoning mix gives the sweet potatoes a subtle kick that I adore.

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

Step 1: Prep and Roast the Sweet Potatoes

Start by heating your oven to 450°F — high heat is key for getting those crispy edges and caramelized bottoms. Dice your sweet potatoes into roughly ¾-inch cubes; I like leaving the skins on for texture and nutrition. Toss them in a bowl with olive oil, garlic powder, kosher salt, and a few cracks of fresh black pepper. Spread them evenly on a parchment-lined baking sheet so they roast rather than steam. Bake for about 25 minutes, flipping once halfway, until they’re tender with little golden-browned bits. Don’t rush this step—the roasting time is what develops that irresistible flavor.

Step 2: Make the Honey Mustard Dressing

While the potatoes are roasting, mix your honey mustard dressing. I keep it simple with store-bought dressing or whisk honey, mustard, olive oil, and a splash of vinegar for freshness. This dressing really brings the salad alive—it’s tangy enough to cut through the sweetness but mellow enough to let the potatoes shine.

Step 3: Assemble the Salad

Once the sweet potatoes are out of the oven and slightly cooled (you want them warm or at room temp, never hot), toss them gently with baby arugula, thinly sliced shallots, dried cranberries, pepitas, and feta or goat cheese if you're using it. Pour about 6 tablespoons of that honey mustard dressing over and give it a gentle mix so you don’t bruise the delicate greens but ensure everything is coated.

Top Tip

Through countless batches, I’ve learned a few things that really make a difference when preparing this salad—and I want you to get it just right the first time!

Roast Evenly: Cut your sweet potatoes into evenly sized cubes to ensure they roast uniformly and no pieces are undercooked.
Warm vs. Cold: Serving the salad with warm sweet potatoes keeps the dressing slightly melty and coats everything better—if cold, the dressing can congeal and won’t distribute as well.
Don’t Overdress: Start with less dressing and add more as needed! You can always add, but it’s tough to fix a salad that’s too soggy.
Use Baby Arugula: It’s milder than regular arugula — trust me, this saves you from overly peppery bitterness.

How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe

Garnishes

I keep it simple but love sprinkling extra pepitas and a few fresh herbs like parsley or chives on top for color and freshness. A light dusting of freshly cracked pepper over the finished salad really amps up the flavor too.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a complete meal, but it’s equally tasty alongside hearty sandwiches or even as part of a fall picnic spread with crusty bread and cheeses.

Creative Ways to Present

For special occasions, I like layering the roasted sweet potatoes and greens in a clear glass bowl so the colors really pop. You can also serve it atop toasted rustic bread for a pretty open-faced sandwich that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container for up to 3 days. I find that mixing everything just before serving, especially adding the dressing and greens fresh, keeps the texture bright and prevents sogginess.

Freezing

Freezing this salad isn't my favorite because the greens get soggy and the dressing can separate. But you can freeze leftover roasted sweet potatoes separately, then toss with fresh ingredients and dressing when ready.

Reheating

If you want to enjoy warm sweet potatoes again, reheat them gently in the oven at 350°F for about 10-15 minutes. Then toss with fresh greens and dressing just before serving to keep everything fresh and tasty.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula?

You can, but baby arugula is milder and less peppery, which balances better with the sweetness of the roasted potatoes and honey mustard dressing. If you prefer a stronger bite, regular arugula works, just use a bit less so it doesn’t overpower the salad.

How do I make the honey mustard dressing from scratch?

A quick homemade honey mustard dressing is simple: whisk together 3 tablespoons of Dijon mustard, 2 tablespoons of honey, 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar or lemon juice, plus salt and pepper to taste. Adjust sweetness or acidity based on your preference.

Is this salad suitable for meal prep?

Yes! You can roast the sweet potatoes ahead and store them separately in the fridge. Keep the dressing and greens separate until the day you plan to eat it. Assemble right before serving to keep everything fresh and crisp.

Can I substitute the pepitas with other nuts or seeds?

Absolutely! Toasted walnuts, pecans, or sliced almonds all add great crunch and flavor. Just make sure to toast them lightly to bring out their nuttiness without burning.

Final Thoughts

This Sweet Potato Salad with Honey Mustard Dressing Recipe has become one of those dishes I look forward to making because it never disappoints. It’s cozy yet bright, easy for weeknights but pretty enough to share with guests. I hope you find it as comforting and versatile as I do — so give it a try, tweak it with your favorite twists, and enjoy this delicious slice of seasonal goodness!