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.
Tips & Recipe Notes:
- Dressing recipe yields about ½ cup.
- 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.
- 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.
Leftovers:
- 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.
More Thanksgiving & Holiday Sides Dishes:
- Cheesy Bacon Brussels Sprouts
- Sage + White Cheddar Mac & Cheese Stuffed Acorn Squash
- Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes
- Easy Cheese Stuffed Garlic-Butter Crescent Rolls
- Bacon & Goat Cheese Green Bean Casserole
- Classic Potato Bread & Spicy Sausage Stuffing
More Salad Recipes You Will Love:
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Recipe
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.
Ingredients
- 2 cups sweet potatoes peeled & cubed/ about 1 lb
- 3 cups fresh baby spinach
- 3 cups fresh baby arugula
- ¾ cups roasted pecans
- ½ cup dried cranberries
- ½ cup crumbled goat cheese
Dressing:
- ¼ cup plain Greek yogurt
- 2 tablespoon extra virgin olive oil
- 2 tablespoon honey
- ½-1 teaspoon Dijon Mustard
- ½ teaspoon apple cider vinegar
- ¼ teaspoon 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 ½ 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
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