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This colorful sweet potato salad recipe is irresistibly satisfying! Tender roasted potatoes, crisp greens, cranberries, and feta make the ideal sweet and savory mix. This is one of our top fan favorite fall salads!
Why we love this recipe
Here’s a crave-able salad starring everyone’s favorite root vegetable: this sweet potato salad recipe! You won’t be able to stop shoveling in bites of this healthy side dish—we couldn’t, at least.
The contrast of garlic roasted sweet potato cubes, feathery baby arugula, cranberries and creamy goat cheese hit it out of the park. Top it with tangy honey mustard dressing and well, you’ll want to park yourself in front of the bowl.
Ingredient notes for sweet potato salad
There are many types of sweet potato salads. In fact, there’s a popular Arabic sweet potato salad with onion, cinnamon and raisins (yum!). This sweet potato salad recipe is Alex and my own spin on the concept, using our favorite roasted sweet potatoes recipe with a mix of fall and winter produce. But of course, you can make it any time of year! Here’s what you’ll need:
- Sweet potatoes: Roasted butternut squash can also stand in here. Pairing the roasted vegetable with crisp raw veggies makes a powerful combination.
- Olive oil, garlic powder, and salt and pepper: This handful of ingredients are required for roasting.
- Honey mustard dressing: This simple dressing requires only honey, white wine vinegar, Dijon mustard, and olive oil. You can substitute Balsamic Dressing or Orange Vinaigrette for vegan if you prefer!
- Baby arugula: Make sure to use baby arugula, which is tender and feathery. Mature arugula (sold in bunches) is much too spicy.
- Shallot: Shallot brings a subtle onion flavor. If desired, you can substitute thinly sliced red onion (consider soaking it in cold water for 5 minutes before serving to mellow the spicy flavor).
- Dried cranberries or cherries: Dried fruit adds a pop of sweetness and a chewy texture.
- Pepitas: Otherwise known as pumpkin seeds, these delicious seeds add a crunch. Substitute chopped pecans or walnuts if desired.
- Feta cheese or goat cheese: The cheese is optional, but it adds just the right savory, creamy notes to this salad.
Tips for making roasted sweet potatoes
This sweet potato salad is built around these roasted sweet potatoes: our master method for baking them until they’re caramelized and tender. Here are a few notes for that method:
- Preheat the oven to 450°F. Sweet potatoes are best roasted at very high heat, which gets the best caramelization (called the Maillard reaction).
- Dice the sweet potatoes into 3/4-inch chunks. This might sound oddly specific, but it’s the ideal size for bite-sized pieces. (Cut them too small and they shrivel up in the oven.)
- Season with olive oil, salt and garlic powder. See the recipe below for specifics.
- Roast on parchment-lined baking sheet for about 25 minutes, until tender. There’s no need to stir! Throw them in and they roast up like a charm.
Two variations: potato salad vs plated salad
You can serve this sweet potato salad one of two ways: from a bowl, or as a plated salad. Here are the differences:
- The main method is like a cross between potato salad and green salad. It’s mostly sweet potatoes, with a bit of baby arugula thrown in.
- Want more of a green salad? Make the plated salad variation. Add a few cups of mixed greens to the baby arugula. Place the greens on a plate, then add the sweet potatoes and drizzle over dressing.
Why to use baby greens
This sweet potato salad is contingent on using baby greens. Why? Baby arugula has a beautiful feathery texture and a mild flavor. Mature arugula is sold in bunches and the flavor is very spicy! Don’t use it as a substitute. If you need a substitute, use any type of baby green: spinach or mixed greens.
Baby arugula is sold in boxes or bags in the produce aisle. Just stay away from anything sold as a bunch!
Sweet potato salad dressings
This sweet potato salad recipe tastes good with lots of different salad dressing options. Our favorite is Honey Mustard Dressing, but there are lots to choose from. Here are some options:
- Honey Mustard Dressing (use maple syrup instead of honey for vegan)
- Balsamic Vinaigrette: another favorite!
- Citrus Salad Dressing: would add a zingy citrus flair
- Dijon Mustard Dressing or Apple Cider Vinegar Dressing: tangy and delicious
When to serve it
Let us know if you try this sweet potato salad: it’s one of our favorite new recipes and everyone goes crazy for it when we make it! It would be perfect for serving:
- With black bean chili
- For a healthy lunch idea
- At a fall dinner
- As a Thanksgiving side dish or Christmas recipe
More sweet potato recipes
Love sweet potatoes? Here some favorite sweet potato recipes for any season:
- Try fan-favorite sweet potato wedges or sweet potato fries
- Try a baked sweet potato or microwave sweet potato, or load it up for stuffed sweet potatoes
- Make meals with sweet potato black bean enchiladas or sweet potato curry
- Bake up sweet potato muffins or sweet potato bread
- Make delicious mashed sweet potatoes or sweet potato puree.
Dietary notes
This sweet potato salad recipe is vegetarian and gluten-free. For vegan, omit the feta cheese.
Frequently asked questions
Arugula adds a peppery bite that complements the sweetness of the potatoes, but you could substitute baby spinach or baby kale for a milder flavor.
Other dried fruits like chopped dates, apricots, or cherries would also work well in this salad.
Roast the sweet potatoes and make the dressing in advance and refrigerate for up to 2 days. Warm the sweet potatoes to room temperature in the oven before assembling the salad.
Sweet Potato Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Description
This colorful sweet potato salad recipe is irresistibly satisfying! Tender roasted potatoes, crisp greens, cranberries, and feta make the ideal sweet and savory mix. This is one of our top fan favorite fall salads!
Ingredients
- 2 pounds sweet potatoes (about 4 medium)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan)
- 2 cups baby arugula (not standard arugula*, plus 2 to 3 cups mixed greens for the plated salad variation)
- 1/2 medium shallot, thinly sliced into half moons
- ¼ cup dried cranberries or cherries
- ¼ cup pepitas
- ¼ cup feta or goat cheese crumbles (optional)
Instructions
- Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
- Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.
- Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)
- Meanwhile, make the Honey Mustard Dressing.
- When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 additional cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)
Notes
*Make sure to buy baby arugula, which has a feathery texture. Mature arugula sold in bunches is much too spicy. For a substitute, use any baby green like baby spinach or mixed greens.
Make ahead tips: Roast the sweet potatoes and make the dressing in advance and refrigerate for up to 2 days. Warm the sweet potatoes to room temperature in the oven before assembling the salad.
- Category: Salad
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
I was looking for a great salad addition to the Green Mango menu. I am making for a group this evening.
This will be perfect! Thanks.
My best to you both.
Funny! Thanks for making it!
I’m half way through the assembly process using your citrus vinaigrette and can’t wait to dig in! One cautionary note: we should use foil instead of parchment at 450 degrees. I was reminded that Fahrenheit 451 is the temperature where paper burns! My parchment turned a dark brown and I think it accelerated browning/blackening of the sweet potatoes.
Fabulous!
This salad has become a staple in our house! My fiancé and I are obsessed – it is SO good & really filling. Thank you for this recipe!
what an interesting salad! I am obsessed with sweet potatoes, could have them with literally anything LOL
This is in the top 5 of all-time favorite salads. I added an avocado, dry toasted the pepitas and swapped for your citrus salad dressings.
So glad you enjoyed it!