Description
A vibrant and satisfying Easy Sweet Potato Salad featuring tender roasted sweet potatoes, crisp baby arugula, tangy dressing, dried cranberries, pepitas, and optional creamy feta cheese, perfect for a flavorful fall salad.
Ingredients
Scale
Main 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
Salad Ingredients
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan)
- 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)
Instructions
- Preheat the oven: Set 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. In a large bowl, toss them with olive oil, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
- Roast potatoes: Line a baking sheet with parchment paper, spread the sweet potatoes in an even layer, and bake for 25 minutes or until tender and browned on the bottom. You can prepare these ahead and reheat gently before assembling.
- Make dressing: While potatoes bake, prepare the Honey Mustard Dressing or your choice of Balsamic Dressing or Orange Vinaigrette.
- Assemble salad: In a large bowl, combine the roasted sweet potatoes with baby arugula, sliced shallot, dried cranberries, pepitas, feta or goat cheese if using, and 6 tablespoons of dressing. Toss gently to combine.
- Serve: Serve the salad as is, or for a plated variation, add 2 to 3 cups of mixed greens on individual plates, top with the potato mixture, and drizzle with additional dressing.
Notes
- Use baby arugula for a milder flavor and tender texture compared to standard arugula.
- To make the salad vegan, substitute feta cheese with extra pepitas or omit cheese entirely and use a vegan dressing like Orange Vinaigrette.
- Roasted sweet potatoes can be made ahead and stored in the refrigerator for up to 2 days; reheat gently before combining.
- Adjust the dressing amount to taste to avoid overdressing the salad.
- Add extra mixed greens to bulk up servings or for a plated presentation.
- Freshly ground black pepper enhances flavor but can be omitted for a milder taste.
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
