Description
This vibrant sweet potato arugula salad is packed with roasted spiced sweet potatoes, crisp arugula, crunchy nuts, tangy cheese, and a bright homemade vinaigrette. A perfect balance of warm and fresh, it’s ideal for lunch, potlucks, or a feel-good dinner side.
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
4 cups fresh arugula
1/4 cup crumbled feta or goat cheese
1/4 cup dried cranberries or pomegranate seeds
1/4 cup toasted pecans or walnuts
1/4 small red onion, thinly sliced
Optional: avocado slices or cooked quinoa
For the Dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Salt and pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
In a small jar or bowl, whisk together all dressing ingredients.
In a large bowl or serving platter, layer arugula, roasted sweet potatoes (let cool slightly), red onion, cranberries, cheese, and nuts.
Drizzle with dressing just before serving and gently toss to combine.
Serve warm or chilled.
Notes
Add cooked quinoa, grilled chicken, or chickpeas for extra protein.
Swap arugula with spinach or kale if needed.
Store undressed salad in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting + Tossing
- Cuisine: American, Seasonal
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 12mg