If you're a sweet potato lover like I am, you will LOVE this Roasted Sweet Potato Salad. Made with peppery arugula, dried cranberries, crunchy pecans, goat cheese, and a sweet and savory cinnamon honey mustard dressing.
Why You'll Love this Roasted Sweet Potato Salad:
- A Sweet & Savory blend of ingredients.
- Leafy greens, healthy fats, and fiber-rich veggies make this salad nutrient dense.
- Cozy yet light making it great for both warm and chilly days.
Jump to:
Key Ingredients:
- Sweet Potatoes: Naturally sweet, roasted until tender.
- Greens: A blend of peppery arugula and spinach. Most grocery stores carry a pre-mixed blend.
- Mix-In's: Tangy goat cheese, crunchy pecans, and dried cranberries.
- Cinnamon Honey Mustard Dressing: A bit sweet, tangy, and spiced.
Dietary Swaps:
- Dairy-Free: Omit the cheese or use a dairy-free version such as Daiya Goat 'Cheez' or VioLife Just Like Feta. Sub the Greek yogurt in the dressing for a dairy-free version or use your favorite dairy-free dressing.
- Nut-Free: Omit or replace the pecans with sunflower or pumpkin seeds.
- Gluten-Free: This salad is naturally gluten-free, as always be sure to double-check all labels on pre-packaged ingredients.
Recipe Variations:
- Swap for Kale: Swap the spinach and arugula for chopped kale. Just chop the kale and massage it before adding to the salad to make it more tender and less bitter.
- Add Beets: Add few chopped, cooked beets add a pretty color and nutrition.
- Add Quinoa: Cooked and cooled, or added texture and protein.
How to Make Roasted Sweet Potato Salad:
- Roast the Sweet Potatoes: Peel, cube, and roast at 425°F with olive oil, salt, and pepper for 25-30 minutes, flipping halfway.
- Whisk the Dressing: Mix Greek yogurt, olive oil, honey, Dijon, vinegar, cinnamon, and salt until smooth. Chill until ready to use.
- Assemble the Salad: In a large bowl, combine cooled sweet potatoes, spinach, arugula, cranberries, pecans, and goat cheese.
- Toss & Serve: Drizzle with dressing just before serving and toss gently to coat.
Pro Tip:
- Let sweet potatoes cool before adding them to the salad to prevent wilting.
Storage:
- Store any leftover sweet potatoes or dressing in the refrigerator for up to 2 days.
FAQ:
Can you eat the skin of a sweet potato?
Yes! The skin is edible and packed with nutrients. Just wash the skin thoroughly before roasting.
More Salad Recipes You Will Love:
- Beet and Goat Cheese Salad with Honey Cinnamon Balsamic Dressing
- Chickpea, Brown Rice, & Spinach Salad with Garlic & Herb Dressing
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Shaved Brussels Sprouts Salad with Bacon
Recipe
Roasted Sweet Potato Salad
Made with peppery arugula, dried cranberries, crunchy pecans, goat cheese, and a sweet and savory cinnamon honey mustard dressing.
Ingredients
- 2 cups sweet potatoes peeled and cubed about 1 lb
- 3 cups fresh baby spinach
- 3 cups fresh baby arugula
- ¾ cup roasted pecans roughly chopped
- ½ cup dried cranberries
- ½ cup crumbled goat cheese
For the Dressing:
- ¼ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- ½-1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Roast Sweet Potatoes: Preheat oven to 425°F. Peel and cube the sweet potatoes. Spread on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and roast for 25-30 minutes, flipping halfway, until tender and golden. Let cool.
- Mix Dressing: In a small bowl, whisk together yogurt, olive oil, honey, Dijon, vinegar, cinnamon, and salt until smooth. Refrigerate until ready to use.
- Assemble Salad: In a large bowl, combine spinach, arugula, roasted sweet potatoes, pecans, cranberries, and goat cheese. Drizzle with dressing to taste and gently toss to combine. Serve immediately.
Notes
- Allow sweet potatoes to cool before adding to the salad.
- Nutrition information is an estimate only.
Nutrition
Calories: 345kcalCarbohydrates: 35gProtein: 8gFat: 20gSaturated Fat: 4gSodium: 240mgFiber: 6gSugar: 15g
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Must Love Garlic says
Such a good one for sweet potato fans! And that dressing is out of the world!