Name: The Best Roasted Sweet Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: For the Roasted Sweet Potatoes:; 1.5 pounds sweet potatoes (2 large or 3 smaller); 1 tablespoon olive oil; 2 teaspoons maple syrup; 1/2 teaspoon fine sea salt; 1/4 teaspoon chili powder; For the Salad:; Baby Arugula - a 5-ounce box or approximately 5 cups; 1 small honey-crisp apple thinly sliced; 1/2 cup pecans; 1/2 cup dried cranberries; 1/2 cup thinly sliced onion; 2 ounces goat cheese - crumbled; Dressing Ingredients:; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 2 garlic cloves - minced; 2 tablespoons apple cider vinegar; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 4 tablespoons of olive oil (1/4 cup)

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This sweet potato salad recipe is a delicious twist of flavors and textures. It combines diced roasted sweet potatoes, peppery fresh arugula, dried cranberries, goat cheese, and toasted pecans tossed in a maple Dijon mustard vinaigrette. It’s perfect to enjoy in the summer or fall.

There is a small white plant and a large bowl with a salad mixture made up of arugula, roasted cubed sweet potatoes, goat cheese, sliced white onion, sliced apple, dried cranberries, and pecans tossed in a vinaigrette dressing. There is a tan cloth napkin, a fork, and knife laying next to the plate. Items are on a white surface.

Prep Time: 20 minutes
Roasting Time: 20 minutes
Total Time: 40 minutes
Servings: 6 to 8 side dishes
Preparation Level: Beginner +

Why You’ll Crave This Salad All Year Long

Flavor and texture – The combination of sweet, tangy, nutty flavors, and crunch makes this savory salad one of my favorites.
Simple to prepare – With a few simple ingredients and steps, you can make this salad in about 40 minutes.
Nutritional – Sweet potatoes are packed with vitamins and minerals. The addition of arugula, goat cheese, and nuts adds more healthy benefits making this a wonderful healthy salad.

Ingredients consisting of: 2 sweet potatoes, a clear container of arugula, a bowl of sliced white onions, a bowl of pecans, a small red apple, a bowl of dried cranberries, a small bowl of olive oil, a package of goat cheese, small bowls of salt, chili powder, and maple syrup. Items are on a white surface.

Ingredient Notes

Sweet potatoes: 2 large or 3 smaller ones
Olive oil: Extra virgin olive oil works best.
Maple syrup: Used for both roasting the sweet potatoes and in the dressing.
Salt: Fine sea salt or kosher salt.
Chili powder: Arugula has a peppery taste and chili powder compliments it well. You can substitute ground black pepper.
Baby arugula: Kale, baby spinach, or mixed greens are also great.
Apple: I love the flavor of honey-crisp apples. You can use your favorite.
Pecans: I like the nutty flavor when pecans are toasted but you don’t have to toast them for the salad.
Dried cranberries: Pomegranate seeds can be substituted.
Onion: White or red onion.
Crumbled cheese: Creamy goat cheese or tangy feta cheese.

Salad Dressing Ingredients – Maple syrup, Dijon mustard, apple cider vinegar or fresh lemon juice, minced garlic (garlic powder can be substituted), extra virgin olive oil, ground black pepper, and sea salt.

There is a large bowl with a salad mixture made up of arugula, roasted cubed sweet potatoes, goat cheese, sliced white onion, sliced apple, dried cranberries, and pecans tossed in a vinaigrette dressing. The bowl is on a white surface.

Step-by-Step Instructions

Heat oven. Peel and cut sweet potatoes into small cubes and place in a large bowl. Toss with olive oil, maple syrup, salt, and chili powder.

There is a large rectangular baking pan lined with light brown parchment paper with small cubed pieces of seasoned raw sweet potatoes. Pan is on a white surface.

There is a large rectangular baking pan lined with light brown parchment paper with small cubed pieces of seasoned roasted sweet potatoes. Pan is on a white surface.

Spread them in an even layer on a prepared baking sheet. Roast until they are tender and slightly caramelized, flipping halfway through. Remove roasted potatoes from the oven and let cool.
While the sweet potatoes are roasting and cooling to room temperature, slice the onion and apple.

Note – If toasting the pecans, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until they are fragrant and lightly brown. Set aside to cool for a little bit.

There is a large bowl with arugula in it. In the background there is a clear glass measuring cup with light yellow dressing in it and a small whisk resting in the cup. Items are on a white surface.

There is a large bowl with a mixture of arugula and roasted cubes of sweet potatoes in it. There are small bowls with: sliced onions, thinly sliced apple, crumbled goat cheese, pecans, and dried cranberries in them. Bowls are on a white surface.

Salad Dressing – In a small bowl or jar whisk together the apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Add the olive oil one tablespoon at a time, whisking between each addition.

Assemble the Salad – In a large salad bowl, toss the arugula and potatoes with half of the salad dressing.

Add the remaining ingredients, drizzle the last half of the dressing, and toss the salad. For best results serve salad immediately.

See recipe card below for complete measurements and times.

Laura Belle’s Tips

Larger sweet potato cubes will take longer to roast. Bite-size pieces are easier to serve in a salad.
Adding oil slowly and steadily into a dressing while whisking can help emulsify it.
A store-bought honey Dijon dressing can be used, which is a great way to save a little time if you’re in a hurry! vary, so check at 15 minutes to prevent overcooking.

More Delicious Dishes for Your Holiday Table

I hope you enjoy this delicious recipe. It’s a great addition for any occasion! Cheers, Laura

Yield: 6 to 8 as a side dish