Print

Roasted Sweet Potato Arugula Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  1. 2 medium sweet potatoes, peeled and cubed
  2. 2 tbsp olive oil, plus more for dressing
  3. Salt and black pepper, to taste
  4. 4 cups fresh arugula
  5. 1/4 red onion, thinly sliced
  6. 1/3 cup toasted nuts (pecans, walnuts, or almonds)
  7. 1/4 cup dried cranberries or chopped dates
  8. 1/4 cup feta cheese or vegan alternative (optional)
  9. 3 tbsp balsamic vinegar or apple cider vinegar
  10. 1 tsp Dijon mustard
  11. 1 tbsp maple syrup or honey
  12. Optional: sliced avocado, 1 cup cooked quinoa, roasted chickpeas

Instructions

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

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

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/roasted-sweet-potato-arugula-salad/