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Easy Sweet Potato Salad

Sonja Overhiser

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!

Prep
15 min
Cook
25 min
Total
40 min
Yield
4
Easy Sweet Potato Salad

Ingredients 11

  • 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)

Method 5

  1. 01

    Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.

  2. 02

    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 .

  3. 03

    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.)

  4. 04

    Meanwhile, make the Honey Mustard Dressing .

  5. 05

    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.)

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