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 1/2 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:
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
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
- 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
Tried this recipe?Let me know how it was!
