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.
Prep Time: 20 minutes
Roasting Time: 20 minutes
Total Time: 40 minutes
Servings: 6 to 8 side dishes
Preparation Level: Beginner +
Why I Love This Recipe
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.
The Basic Ingredients
What You Will Need
- 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.
- 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 or pomegranate seeds.
- White or red onion.
- Creamy goat cheese or tangy feta cheese.
For The Salad Dressing
- 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
- Sea salt
How To Make
- 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.
- Spread them in an even layer on a prepared baking sheet.
- Roast until they are tender and slightly caramelized, flipping halfway through. (see Recipe Tips)
- 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.
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.
- 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. (see Recipe Tips)
- 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.
I hope you enjoy this delicious recipe. It’s a great addition for any occasion! Cheers, Laura
Recipe 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!
Do you like this recipe? Then check out more to add to your holiday table!
The Best Roasted Sweet Potato Salad
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.
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)
Instructions
- Preheat oven to 425º F.
- Peel and cut sweet potatoes into small cubes (about 1/2″ pieces) and place in a large bowl.
- Drizzle 1 Tbsp olive oil, 2 tsp maple syrup, 1/2 tsp salt, and 1/4 tsp chili powder. Toss the potatoes.
- Spread them evenly in a single layer on a parchment paper-lined large baking sheet.
- Roast for 20 minutes, or until they are tender and slightly caramelized, flipping halfway through. (see Recipe Tips)
- Remove potatoes from the oven and let cool.
- While the sweet potatoes are roasting and cooling to room temperature, slice the onion and apple.
- 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.
- Salad Dressing – In a small bowl, 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. (see Recipe Tips)
- Assemble the Salad – In a large salad bowl, add the arugula and roasted sweet potato cubes. Toss with half of the salad dressing.
- Layer with the onions, dried cranberries, sliced apple, goat cheese, and crunchy pecans. Drizzle the remaining dressing and mix well.
Notes
Recipe 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!
- For best results serve salad immediately.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 402Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 6mgSodium: 560mgCarbohydrates: 49gFiber: 7gSugar: 27gProtein: 6g
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