This Roasted Sweet Potato Salad is a colorful mix of tender sweet potatoes, crunchy greens, and fresh veggies. It’s great as a side dish or a light main meal!
Honestly, who knew healthy could taste this good? I love tossing in some nuts for extra crunch, and it makes for a perfect lunch. Yum! 🥗
Key Ingredients & Substitutions
Sweet Potatoes: These are the stars of the salad, adding natural sweetness and a lovely texture. If you can’t find sweet potatoes, butternut squash works well too and offers a similar taste!
Olive Oil: It helps to roast the sweet potatoes and adds richness. You can substitute it with avocado oil or melted coconut oil for a different flavor.
Arugula: Fresh arugula gives the salad a peppery kick. If you prefer a milder green, feel free to use spinach or mixed greens instead; they both work beautifully.
Dried Cranberries: They add a nice sweet and tart contrast. If you’re out, raisins or chopped dried apricots can serve as substitutes. For a lower-sugar option, try unsweetened dried blueberries.
Nuts: I usually go for walnuts for their rich flavor, but pecans, almonds, or sunflower seeds are great alternatives. They all provide a satisfying crunch.
How Do You Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes is simple, but you want them to be crispy on the outside and fluffy on the inside. Here’s how:
- Preheat the oven to 400°F (200°C). This high heat will help caramelize the sugars.
- After cubing the sweet potatoes, toss them with olive oil, salt, and pepper to coat evenly.
- Spread them out on a baking sheet in a single layer. Avoid overcrowding for better roasting!
- Roast for 25-30 minutes, flipping halfway through. They should be golden brown and tender when done.
Letting them cool slightly before adding to the salad keeps the greens from wilting. Happy roasting!
Roasted Sweet Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cups fresh arugula (or mixed greens)
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts or pecans
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This delightful salad takes about 10 minutes to prepare and an additional 30 minutes to roast the sweet potatoes. Total time is around 40 minutes, making it a quick and healthy addition to your meal plan!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 400°F (200°C) so it gets nice and hot! While it’s warming up, take the peeled and cubed sweet potatoes and toss them with 2 tablespoons of olive oil in a bowl. Sprinkle salt and black pepper to taste. Once they are well coated, spread the sweet potatoes out in a single layer on a baking sheet. This helps them roast evenly!
2. Roast the Sweet Potatoes:
Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes. Don’t forget to flip them halfway through; this ensures they get beautifully golden and tender all around.
3. Make the Dressing:
While the sweet potatoes are roasting, whisk together the dressing ingredients in a small bowl. Combine 3 tablespoons of olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, minced garlic, and a pinch of salt and pepper. Mix until everything is nicely blended.
4. Assemble the Salad:
In a large salad bowl, mix together the fresh arugula, dried cranberries, and chopped walnuts (or pecans). These ingredients add great texture and flavor to the salad!
5. Combine Everything:
After the sweet potatoes are roasted and slightly cooled, add them to the salad bowl. Then, drizzle the dressing over the whole mixture and toss gently. This helps to coat all the ingredients evenly.
6. Garnish and Serve:
Finally, sprinkle some chopped parsley on top for a fresh finishing touch. You can serve the salad right away, or chill it for about 10-15 minutes to let the flavors meld deliciously together. Enjoy!
This salad perfectly balances the sweet and savory flavors. The roasted sweet potatoes, paired with the tart cranberries and crunchy nuts, make it not only healthy but incredibly satisfying—ideal for a light main dish or a side for your favorite protein!
Can I Use Other Greens Besides Arugula?
Absolutely! If arugula isn’t your favorite, try using spinach, mixed greens, or even kale. Each option will give the salad a unique flavor and texture, so pick whatever you enjoy most!
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. Keep in mind that the arugula will wilt over time, so it’s best to enjoy it fresh. If you anticipate leftovers, consider keeping the dressing separate until you’re ready to eat.
Can I Make This Salad Vegan?
Yes, this salad is already vegan-friendly! Just make sure to use maple syrup instead of honey for the dressing, and you’re good to go!
What Other Toppings Can I Add?
Feel free to customize the salad! You can add feta or goat cheese for creaminess, roasted chickpeas for added protein, or even avocado for a rich texture. Just remember to adjust the seasoning as needed!
