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Easy Sweet Potato Salad

Easy Sweet Potato Salad

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  • Author: Samantha Jones
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: Roasting
  • Cuisine: Modern American
  • Diet: Vegetarian

Description

This vibrant and satisfying salad balances the earthy sweetness of roasted, caramelized sweet potatoes with the sharp, fresh peppery bite of baby arugula. Enhanced with tangy dried cranberries for chewiness, feta cheese for a briny pop, and pepitas for an essential crunch, it is a healthy, plant-forward dish that works perfectly as a nutritious side or a light meal. It is designed for simple assembly, making it a stress-free choice for busy weeknights or a colorful addition to any social gathering.


Ingredients

Scale

2 pounds sweet potatoes, scrubbed and diced into 3/4-inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
Freshly ground black pepper to taste
4 cups baby arugula
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup roasted pepitas
6 tablespoons Honey Mustard Dressing (non-alcoholic)


Instructions

Preheat your oven to 400°F (200°C).
Place the cubed sweet potatoes on a large rimmed baking sheet.
Drizzle the sweet potatoes with olive oil and sprinkle with garlic powder, kosher salt, and black pepper; toss well to ensure even coating.
Roast for 25 to 30 minutes, or until the potatoes are tender and golden-brown at the edges.
Remove from the oven and allow the potatoes to cool slightly for about 5 minutes.
In a large serving bowl, combine the fresh baby arugula with the warm roasted sweet potatoes.
Add the crumbled feta cheese, dried cranberries, and roasted pepitas.
Drizzle with the honey mustard dressing and toss gently to combine just before serving.


Notes

You can roast the sweet potatoes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. If prepping ahead, wait to add the arugula and dressing until just before serving to keep the greens crisp. Feel free to substitute the honey mustard dressing with a balsamic vinaigrette if preferred.


Nutrition

  • Serving Size: 1.5 cups
  • Calories: 285
  • Sugar: 12g
  • Sodium: 450mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 15mg