Description
Sweet potato salad is a colorful and nutrient-packed dish that brightens up any meal. With the natural sweetness of roasted sweet potatoes paired with tangy feta, crunchy seeds, and a zesty dressing, this salad offers a delightful mix of flavors and textures. Perfect for gatherings, picnics, or as a light lunch at home, it’s easy to prepare and highly customizable. Whether you enjoy it on its own or as a side dish with grilled chicken or whole grain bread, this sweet potato salad is sure to impress.
Ingredients
Scale
- 1½ pounds sweet potatoes
- 3 tablespoons seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- ½ red onion
- 5 cups arugula
- 3 ounces feta cheese
- 3 tablespoons extra virgin olive oil (for roasting)
- ½ tablespoon extra virgin olive oil (for toasting seeds)
- 3 tablespoons extra virgin olive oil (for dressing)
- 3 tablespoons lemon juice
- 2 tablespoon mustard
- 1½ tablespoon maple syrup (or honey)
- 1 teaspoon dried oregano
- ½ teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper (or red pepper flakes)
Instructions
- 1. Preheat the oven to 400°F (200°C). Peel and cube sweet potatoes. Toss with olive oil and salt on a baking tray.
- 2. Roast for about 30 minutes until fork-tender.
- 3. Toast the seeds in a pan with olive oil for 2 minutes and set aside to cool.
- 4. Whisk together the dressing ingredients in a mixing bowl.
- 5. Layer arugula on a platter and top with roasted sweet potatoes, red onion, feta, toasted seeds, and cranberries. Drizzle half of the dressing over the salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Feel free to add additional veggies like bell peppers for more color. Substitute feta with avocado for a vegan option.