Description
This Easy Sweet Potato Salad is a vibrant and hearty dish perfect for any season. Roasted sweet potatoes tossed with baby arugula, shallots, dried cranberries, pepitas, and your choice of dressing make for a delightful combination of sweet, savory, and tangy flavors. With options for including feta or goat cheese for added creaminess, this salad is versatile and can be served as a wholesome side or a light main. The roasted sweet potatoes provide a tender texture and caramelized flavor, balanced by the peppery arugula and crunchy pepitas.
Ingredients
Sweet Potatoes and Seasoning
- 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
Dressing
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)
Salad Components
- 2 cups baby arugula (not standard arugula, plus 2 to 3 cups mixed greens for plated salad variation)
- 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 and Prepare Sweet Potatoes: Preheat your oven to 450°F (232°C). Dice the sweet potatoes into approximately 3/4-inch cubes, keeping the skin on for added texture and nutrients. Place the diced sweet potatoes into a large mixing bowl.
- Season Sweet Potatoes: Toss the sweet potato cubes with the olive oil, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the seasoned sweet potato cubes evenly in a single layer. Roast in the preheated oven for about 25 minutes, or until the sweet potatoes are tender inside and browned on the bottom, stirring halfway if desired for even roasting.
- Prepare Dressing: While the sweet potatoes are roasting, prepare the Honey Mustard Dressing or your choice of alternative dressing such as Balsamic or Orange Vinaigrette.
- Assemble the Salad: When the sweet potatoes are done roasting and slightly cooled, transfer them to a mixing bowl. Add the baby arugula, thinly sliced shallots, dried cranberries or cherries, pepitas, and the optional feta or goat cheese crumbles. Pour in 6 tablespoons of your chosen dressing.
- Mix and Serve: Gently toss all ingredients together until well combined and evenly coated with dressing. Serve immediately. For a plated salad variation, add 2 to 3 cups of mixed greens on plates, then top with the roasted sweet potatoes, cranberries, shallots, pepitas, cheese, and drizzle with dressing.
- Make-Ahead Tip: Roasted sweet potatoes can be made ahead of time and refrigerated. Bring them to room temperature before assembling the salad, or reheat them at 350°F (177°C) until slightly warmed for best results.
Notes
- You can substitute the Honey Mustard Dressing with Balsamic Dressing or Orange Vinaigrette for a vegan option.
- Keep the skin on the sweet potatoes to add texture and nutrients.
- Baby arugula is preferred over standard arugula due to its milder flavor and tenderness.
- Optional cheese (feta or goat) adds creaminess but can be omitted for a dairy-free salad.
- Salad can be served warm or at room temperature.
- The salad makes a great side dish or a light main course.
- Roasting sweet potatoes ahead saves time during meal prep.
