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
Tried this recipe?Let me know how it was!