Why You’ll Love This Recipe

Flavor-packed: Sweet, spicy, tangy, and fresh all in one bite.
Nutrient-rich: High in fiber, vitamins A and C, and antioxidants.
Vibrant and colorful: Makes any table look more appetizing.
Naturally gluten-free: No special swaps needed.
Easily made vegan: Just skip or substitute the cheese.
Works warm or cold: Enjoy straight from the oven or chilled from the fridge.
Great for meal prep: Roast sweet potatoes in advance and assemble as needed.
Customizable: Add protein, grains, or extra veggies to make it your own.
Perfect year-round: Comforting enough for fall, fresh enough for spring.
Crowd-pleaser: A hit at potlucks, parties, or dinner tables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and cubed
Olive oil
Salt and black pepper
Arugula
Red onion, thinly sliced
Toasted nuts (pecans, walnuts, or almonds)
Dried cranberries or chopped dates
Feta cheese or vegan alternative (optional)
Balsamic vinegar or apple cider vinegar
Dijon mustard
Maple syrup or honey
Optional: avocado, cooked quinoa, roasted chickpeas

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine arugula, red onion, toasted nuts, dried fruit, and sweet potatoes.
Drizzle with dressing and toss gently to coat.
Top with crumbled feta (if using) and any additional toppings like avocado or quinoa.
Serve immediately or chill slightly for a cooler version.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan version: Skip the cheese or use a dairy-free feta alternative.
Add protein: Top with grilled tofu, tempeh, or chickpeas.
Make it a meal: Add cooked quinoa, farro, or lentils for extra bulk.
Swap greens: Use spinach, kale, or a mixed green blend.
Fall-inspired: Add roasted apples or pears with cinnamon.
Spice it up: Season sweet potatoes with smoked paprika or chili powder.
Nut-free option: Use sunflower seeds or pumpkin seeds instead of nuts.
Different cheese: Try goat cheese, blue cheese, or shaved Parmesan.
Citrus twist: Add orange segments and a splash of orange juice in the dressing.
Herb finish: Sprinkle with chopped parsley, cilantro, or mint.

Storage/Reheating

Storage: Store salad components separately in airtight containers for up to 3 days.
Meal prep: Roast sweet potatoes and prep dressing ahead; assemble just before serving.
Reheating: Warm the sweet potatoes in the oven or microwave before adding to the salad if desired.

FAQs

Can I make this salad ahead of time?

Yes, roast the sweet potatoes and prep the dressing in advance. Store separately and combine before serving.

What’s the best way to keep arugula fresh?

Store it in a paper towel-lined container in the fridge to absorb excess moisture.

Can I eat this salad cold?

Absolutely. It’s delicious both warm and chilled.

What if I don’t have arugula?

You can substitute with spinach, baby kale, or mixed greens.

Are there alternatives to sweet potatoes?

Yes, try roasted butternut squash, carrots, or even beets.

What nuts work best in this salad?

Pecans, walnuts, and almonds all work great—use your favorite or what you have on hand.

How do I make the dressing creamier?

Add a spoonful of tahini, Greek yogurt (dairy or non-dairy), or mashed avocado to the dressing.

Can I skip the dried fruit?

Yes, but it adds a nice sweet contrast. You can substitute with fresh fruit too.

Is this salad good for a crowd?

Yes, just scale up the ingredients and serve on a large platter for easy sharing.

Can I use store-bought dressing?

You can, but homemade dressing adds a fresher, more balanced flavor.

Conclusion

Roasted Sweet Potato Arugula Salad is a colorful, nutrient-packed dish that combines warmth, texture, and bold flavor in every forkful. Whether you’re serving it as a side or turning it into a main, it’s a satisfying salad that’s easy to prepare, endlessly adaptable, and sure to impress.

Roasted Sweet Potato Arugula Salad

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Roasted Sweet Potato Arugula Salad combines tender, caramelized sweet potatoes with peppery arugula, tangy vinaigrette, and crunchy or creamy toppings for a hearty yet refreshing dish that’s perfect as a side or main.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Salad
Method: Roasting, Assembly
Cuisine: International
Diet: Gluten Free

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender. Let cool slightly.
In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, 2 tbsp olive oil, salt, and pepper.
In a large bowl, combine arugula, red onion, toasted nuts, dried fruit, and roasted sweet potatoes.
Drizzle with dressing and toss gently to coat.
Top with crumbled feta, avocado, quinoa, or chickpeas if desired.
Serve immediately or chill for a cooler version.

Notes

For a vegan version, skip the cheese or use dairy-free feta.
Add protein like grilled tofu, tempeh, or beans to make it a meal.
Swap arugula for spinach, kale, or mixed greens.
Season sweet potatoes with smoked paprika or chili powder for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 10g
Sodium: 240mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g
Cholesterol: 10mg