Roasted Sweet Potato Salad with Honey Cinnamon Dijon Dressing

Tender roasted sweet potatoes, peppery arugula, tangy goat cheese, crunchy pecans, and dried cranberries all tossed in a sweet honey cinnamon Dijon dressing. This roasted sweet potato salad makes a wonderful autumn lunch or holiday side dish.

Why You’ll Love it:

• Healthy– loaded with greens, sweet potatoes, and pecans for a boost of Vitamin C & fiber.
• Vegetarian & Gluten-Free
• So Flavorful– with just a few simple ingredients, this salad recipe is bursting with flavor! A perfect balance of salty, sweet, nutty, and tangy.
• Perfect for any Holiday Table

Ingredient Notes:

Find the full list of ingredients and amounts in the recipe card below.

• Sweet Potatoes– roasted sweet potatoes are soft, tender, and naturally sweet.
• Baby Arugula– this green is slightly bitter with just a hint of peppery spice.
• Pecans– for a salty, nutty crunch.
• Goat Cheese– both creamy and tangy, goat cheese pairs well with the sweet flavors in this autumn salad.
• Honey Cinnamon Dijon Dressing– this dressing is on the sweeter side, with strong notes of honey and cinnamon followed by a more subtle Dijon flavor.

A Few Optional Additions:

• Avocado
• Pepitas (Roasted Pumpkin Seeds)
• Kale
• Feta Cheese
• Apple Slices- my favorite are honeycrisps!
• Roasted Brussels Sprouts
• Rotisserie Chicken
• Roasted Chickpeas
• Farro

How to Make Roasted Sweet Potato Salad:

• Roast Sweet Potatoes– pre-heat oven to 425F. Peel sweet potatoes and cut into cubes. Add cubes to a parchment lined baking sheet, drizzle with a touch of olive oil, and a sprinkle of salt and pepper. Toss to coat and bake 25-30 minutes, tossing halfway. Set aside to cool.
• Mix Dressing– while sweet potatoes are roasting, whisk all dressing ingredients in a small mixing bowl until well combined. Refrigerate until ready to use.
• Mix Salad– once sweet potatoes have cooled toss all salad ingredients together in a large bowl, adding dressing to taste.

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Roasted Sweet Potato Salad with Honey Cinnamon Dijon Dressing

Tender roasted sweet potatoes, peppery arugula, tangy goat cheese, crunchy pecans, and dried cranberries all tossed in a sweet honey cinnamon Dijon dressing. This roasted sweet potato salad makes a wonderful autumn lunch or holiday side dish.

Print Recipe Pin Recipe

Total Time 40 minutes mins

Course Salad, Side Dish

Servings 4

Calories 411 kcal

Ingredients

  

1x2x3x

• 2 cups sweet potatoes peeled & cubed/ about 1 lb
• 3 cups fresh baby spinach
• 3 cups fresh baby arugula
• 3/4 cups roasted pecans
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese

Dressing:

• 1/4 cup plain Greek yogurt
• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• 1/2-1 tsp Dijon Mustard
• 1/2 tsp apple cider vinegar
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

 

• Roast Sweet Potatoes– pre-heat oven to 425F. Peel sweet potatoes and cut into cubes. Add cubes to a parchment lined baking sheet, drizzle with a touch of olive oil, and a sprinkle of salt and pepper. Toss to coat and bake 25-30 minutes, tossing halfway. Set aside to cool.
• Mix Dressing– while sweet potatoes are roasting, whisk all dressing ingredients in a small mixing bowl until well combined. Refrigerate until ready to use.
• Mix Salad– once sweet potatoes have cooled toss all salad ingredients together in a large bowl, adding dressing to taste.

Notes

• Sweet Potatoes– roasted sweet potatoes are soft, tender, and naturally sweet.
  • To make sweet potatoes in the air fryer, toss cubed potatoes in a touch of oil and add to air fryer basket. Fry at 400F for 10-12 minutes, tossing halfway.
  • Allow sweet potatoes to cool before combining with other ingredients. This prevents greens from wilting and goat cheese from melting.
• Baby Arugula– this green is slightly bitter with just a hint of peppery spice. Go for baby arugula as it is much milder than it’s mature counterpart.
• Honey Cinnamon Dijon Dressing– this dressing is on the sweeter side, with strong notes of honey and cinnamon followed by a more subtle Dijon flavor.
  • Dressing recipe yields about 1/2 cup.
• This salad is a great meal on it’s own or can be served with something light such as avocado toast or soup. It also makes a wonderful side dish, especially to a meaty main or holiday table.
• If making in advance, store dressing separately from salad and add just before serving.
• Salad can be stored in an air tight container for 2-3 days in the refrigerator.
• Dressing can be stored in an air tight container in the refrigerator for 4-5 days.
• Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

Nutrition

Calories: 411kcalCarbohydrates: 40.7gProtein: 8.7gFat: 25.8gSaturated Fat: 4.8gCholesterol: 20mgSodium: 190mgFiber: 5.6gSugar: 26.1g

Keyword roasted sweet potato salad

Tried this recipe?Let me know how it was!