Description
A vibrant and delicious sweet potato salad featuring tender roasted sweet potatoes, baby arugula, dried cranberries, pepitas, and creamy feta cheese, tossed in a bright honey mustard dressing. Perfect as a colorful fall side or light main dish.
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 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, leaving the skin on. In a large bowl, toss the sweet potatoes with extra-virgin olive oil, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper, spread the sweet potato cubes in an even layer, and roast for 25 minutes until the cubes are tender and browned on the bottom. You can roast ahead and refrigerate, then bring to room temperature or reheat before assembling.
- Make Dressing: Prepare the Honey Mustard Dressing or your preferred alternative while the potatoes roast.
- Assemble Salad: In a large bowl, combine the roasted sweet potatoes, baby arugula, thinly sliced shallot, dried cranberries, pepitas, and feta or goat cheese crumbles if using. Pour 6 tablespoons of dressing over the salad and gently toss to combine.
- Serve: Serve the salad immediately. For a plated salad variation, add 2 to 3 cups of mixed greens on plates, top with the potato mixture, and drizzle with dressing.
Notes
- Use baby arugula for a milder, tender green; standard arugula can be too peppery.
- Sweet potatoes can be roasted a day ahead to save time; just rewarm or serve at room temperature.
- For a vegan version, substitute feta cheese with a plant-based cheese or omit it and use a vegan dressing like orange vinaigrette.
- Toasting pepitas before adding them enhances their flavor and crunch.
- Adjust the amount of dressing to taste, adding more if you prefer a saucier 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
