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; 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); 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)

There's something truly comforting about combining sweet, tender roasted potatoes with a tangy, creamy dressing. This Sweet Potato Salad with Honey Mustard Dressing Recipe brings together those contrasting flavors and textures in a way that feels both fresh and satisfying—perfect for any season.

A white bowl filled with a colorful salad on a white marbled surface, showing three main layers: the base layer has orange roasted sweet potato cubes with a soft texture, the middle layer is bright green arugula leaves with a fresh, leafy texture, and the top layer includes small white crumbles of cheese, thin slices of pale purple onion, scattered dark red dried cranberries, and light green pumpkin seeds. A shiny gold fork is placed inside the bowl on the right side, with the handle extending outward, and some loose arugula leaves and a soft pink cloth are visible near the bowl's edges. 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

I still remember the first time I whipped up this Sweet Potato Salad with Honey Mustard Dressing Recipe—instantly, it became a go-to for gatherings and easy weeknight meals. It’s got that perfect balance of sweet, tangy, crunchy, and creamy that keeps you coming back for more.

Simple ingredients: You don’t need anything fancy; most items are pantry staples or easy to find.
Quick prep and cooking: In under 40 minutes, you’ve got a vibrant, hearty salad ready to enjoy.
Perfect balance of flavors: Sweet roasted potatoes, zesty honey mustard, and tangy cheese create magic in every bite.
Versatile and customizable: You can easily swap dressings or add mix-ins to suit your taste or dietary needs.

A white plate filled with a layered salad on a white marbled surface, featuring bright orange roasted sweet potato chunks evenly spread across the dish as the main layer, fresh dark green arugula leaves scattered throughout, thin pale purple onion rings layered sparingly on top, and small dark red dried cranberries sprinkled among the greens. Lightly toasted pumpkin seeds add a bit of texture, while crumbled white cheese is scattered over everything. A gold fork rests on the right side of the plate. 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 an important role. Together, they build layers of texture and flavor while remaining light and refreshing. Here’s what makes them shine:

Flat lay of peeled and diced sweet potatoes with skin on, a small white bowl of extra-virgin olive oil, a small white bowl of honey mustard dressing, fresh baby arugula leaves, thinly sliced shallot half moons arranged neatly, a small white bowl of dried cranberries, a small white bowl of pepitas, crumbled fresh feta cheese on a simple white ceramic plate, a few whole uncracked brown eggs, small white bowls holding kosher salt, garlic powder, and fresh ground black pepper, all placed 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: These provide natural sweetness and creaminess once roasted, plus their skin adds an earthy, chewy contrast.
Extra-virgin Olive Oil: Helps roast the potatoes beautifully while adding subtle fruity notes.
Garlic Powder: A simple way to introduce depth without overpowering the other flavors.
Kosher Salt: Enhances and balances the sweet potato’s natural sugars perfectly.
Black Pepper: Adds just enough bite to keep things interesting.
Honey Mustard Dressing: The star dressing that delivers sweet, tangy, and slightly spicy undertones.
Baby Arugula: Its mild pepperiness and tender leaves work wonders to brighten the dish.
Shallot: Sliced thinly for a subtle onion flavor that complements without overwhelming.
Dried Cranberries or Cherries: Their chewy, tart sweetness contrasts beautifully with the rich potatoes.
Pepitas: A nutty crunch that adds textural contrast and a little protein boost.
Feta or Goat Cheese Crumbles (optional): Creamy, tangy cheese rounds out the flavors, but feel free to skip for a vegan twist.

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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

One of the joys of this Sweet Potato Salad with Honey Mustard Dressing Recipe is how easy it is to tweak. I often tweak the greens or swap out nuts and cheese depending on what’s in my fridge or my mood. You should definitely feel free to get creative!

Variation: I sometimes swap the baby arugula for kale or spinach, especially in winter, for a heartier bite that holds up well to the dressing.
Make it Vegan: Using a balsamic dressing or orange vinaigrette instead of honey mustard works great, and just omit the cheese for a delicious plant-based version.
Extra Crunch: Toasted walnuts or almonds can be amazing alternatives or additions to the pepitas if you want a different nutty texture.

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

Step 1: Prep and Roast the Sweet Potatoes

Start by preheating your oven to 450°F. I like to leave the skin on the sweet potatoes—it adds that wonderful texture and retains nutrients. Cut them into roughly ¾-inch cubes so they roast evenly. Toss the cubes in olive oil, garlic powder, kosher salt, and some freshly ground black pepper. Spread them out in a single layer on a parchment-lined baking sheet to make sure they crisp up nicely instead of steaming.

Roast for about 25 minutes, flipping once halfway through if you like. You're aiming for tender cubes with a touch of browning on the bottom—that caramelization is flavor gold.

Step 2: Prepare the Honey Mustard Dressing

While the potatoes roast, mix up your Honey Mustard Dressing. If you buy it pre-made, tastes great and saves time; homemade is easy too if you’re up for it. The sweet tanginess of this dressing is what ties the whole salad together—don’t skip it!

Step 3: Assemble the Salad

Once the sweet potatoes are done and slightly cooled, toss them gently with baby arugula, thinly sliced shallots, dried cranberries or cherries, pepitas, and crumbled feta or goat cheese if you’re using it. Drizzle six tablespoons of dressing over everything and toss until combined. The mix of warm potatoes and cool greens is just lovely—it's textural and flavor harmony.

For a plated presentation, I add a few extra mixed greens on the plate, then pile the salad ingredients on top and drizzle with more dressing—makes it look restaurant-quality without the fuss.

Top Tip

From my experience making this salad over and over, these tips have really helped me nail the flavors and textures every time:

Roast at high heat: Don’t skimp on the temperature—450°F helps the sweet potatoes caramelize and develop that irresistible browning.
Cut evenly: Try to keep your sweet potato cubes uniform in size so they roast at the same rate and don’t end up over- or undercooked.
Add greens last: Mix your dressing with the salad ingredients right before serving to keep the arugula crisp and fresh.
Don’t overdo the dressing: Six tablespoons is just about perfect; too much can make the salad soggy quickly.

How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe

Garnishes

I love sprinkling a little extra pepitas on top for crunch and a few more cheese crumbles for richness. Sometimes a quick squeeze of fresh lemon juice helps brighten the whole dish just before serving.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a balanced meal, or alongside roasted veggies for a fully vegetarian spread. It’s also great with crusty bread to scoop up every last bit of dressing.

Creative Ways to Present

For a party, I like to serve the salad in small mason jars layered with ingredients for a pretty presentation and easy individual servings. Another time, I arranged the salad on a large platter, adding edible flowers and fresh herbs to wow guests visually.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the roasted sweet potatoes and dressing separately from the greens to prevent wilting. When you're ready to eat, mix everything back together and enjoy.

Freezing

Since the salad includes fresh greens and dressing, I don’t recommend freezing the whole salad. However, you can freeze the roasted sweet potatoes on their own; just thaw and reheat for later use in salads or as a side dish.

Reheating

For leftovers, reheat the roasted sweet potatoes gently in the oven at 350°F for about 10 minutes to warm them through without drying out. Then toss with fresh greens and your saved dressing for a fresh-tasting salad.

Frequently Asked Questions:

Can I use regular arugula instead of baby arugula?

Regular arugula has a stronger, more bitter flavor and tougher leaves than baby arugula. If you prefer a milder taste and tender greens, baby arugula is best for this salad. However, if you already have regular arugula, make sure to wash thoroughly and consider chopping it finely to balance the flavors.

What if I don’t have honey mustard dressing on hand?

You can easily substitute with balsamic vinaigrette or a freshly made orange vinaigrette. These alternatives bring a different but equally delicious tang and sweetness to the salad, and they’re great for vegan versions as well.

Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes a day ahead and store them in the fridge. Keep the greens and dressing separate until just before serving to maintain freshness and texture.

Is this salad suitable for meal prep lunches?

Absolutely! Roasted sweet potatoes hold up well in meal prep containers, and you can pack the dressing and greens separately to add just before eating. It keeps your salad crisp and delicious throughout the week.

Final Thoughts

This Sweet Potato Salad with Honey Mustard Dressing Recipe has become one of my favorite easy, nutritious dishes to make year-round. It’s just so versatile, bright, and comforting all at once. I can’t wait for you to try it—and maybe even make it your own with your favorite mix-ins. Trust me, once you get the hang of roasting those sweet potatoes just right, this salad will quickly win a permanent spot on your meal rotation.