Description
This easy sweet potato salad combines tender roasted sweet potatoes with crisp baby arugula, sweet cranberries, crunchy pepitas, and creamy feta cheese, all tossed in a flavorful honey mustard dressing. Perfect as a satisfying fall side dish or light main course, this salad offers a delightful balance of sweet and savory flavors with a variety of textures.
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
- 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)
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.
- Prep Sweet Potatoes: Dice the sweet potatoes into ¾-inch cubes, keeping the skin on. In a large bowl, toss the sweet potato cubes with olive oil, garlic powder, kosher salt, and fresh ground black pepper until well coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potatoes out evenly. Bake for 25 minutes, or until the sweet potatoes are tender and browned on the bottom. You can roast ahead and refrigerate, then bring to room temperature or reheat slightly before assembly.
- Prepare Dressing: While the sweet potatoes roast, prepare the honey mustard dressing or your chosen alternative dressing.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, sliced shallots, dried cranberries or cherries, pepitas, and feta or goat cheese crumbles if using. Add the 6 tablespoons of dressing and gently toss to combine.
- Serve: Serve the salad immediately. For a plated variation, add 2 to 3 additional cups of mixed greens onto plates, then top with the sweet potato mixture and drizzle with dressing.
Notes
- Sweet potatoes can be roasted ahead of time and stored in the refrigerator; bring to room temperature or warm slightly before using.
- For a vegan option, use orange vinaigrette instead of honey mustard dressing and omit the cheese.
- Baby arugula is preferred over standard arugula for a milder flavor and more delicate texture.
- Add extra mixed greens for a more substantial plated salad presentation.
- To enhance flavor, you can toast the pepitas lightly before adding to 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
