Description
A vibrant and satisfying sweet potato salad featuring tender roasted sweet potatoes, peppery baby arugula, tangy dried cranberries, crunchy pepitas, and creamy feta cheese, all tossed in a flavorful honey mustard dressing. Perfect for a colorful fall salad that's easy to prepare and delicious to enjoy.
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.
- Prepare sweet potatoes: Dice the sweet potatoes into ¾ inch cubes, leaving the skin on. In a large bowl, toss the sweet potato cubes 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 and spread the sweet potatoes out in an even layer. Roast in the preheated oven for about 25 minutes, or until the cubes are tender and browned on the bottom. Optionally, you can make the roasted sweet potatoes ahead and refrigerate; bring to room temperature or reheat at 350 degrees until slightly warmed before assembling the salad.
- Make dressing: While the sweet potatoes cook, prepare the Honey Mustard Dressing or your choice of Balsamic Dressing or Orange Vinaigrette.
- Assemble salad: In a large mixing bowl, combine the roasted sweet potatoes, baby arugula, sliced shallot, dried cranberries, pepitas, and feta or goat cheese crumbles. Add 6 tablespoons of the dressing and toss gently to coat all the ingredients evenly.
- Serve: Serve the salad immediately. For a plated salad variation, add 2 to 3 cups of mixed greens to the plates, top with the sweet potato mixture and drizzle with additional dressing if desired.
Notes
- You can substitute the honey mustard dressing with balsamic dressing or orange vinaigrette for a vegan alternative.
- Roasted sweet potatoes can be prepared ahead of time and refrigerated for up to 2 days.
- Leave the skin on sweet potatoes for added texture and nutrients.
- Use baby arugula instead of standard arugula for a milder, sweeter flavor.
- Optional feta or goat cheese adds a creamy, tangy contrast but can be omitted for a dairy-free version.
- Add extra mixed greens for a more substantial plated salad presentation.
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
