Frequently asked questions
The contrasts of tender garlicky roasted potato cubes, feathery baby arugula, tart 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. We love this as a side dish for any fall or winter meal, or for holidays like Thanksgiving and Christmas dinner. You can even add protein to make it a main dish!
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.
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.
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.
Baby arugula is sold in boxes or bags in the produce aisle. Just stay away from anything sold as a bunch!
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
With black bean chili For a healthy lunch idea At a fall dinner With pan seared chicken or breaded tofu as a main dish As a Thanksgiving side dish or Christmas recipe
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.
5 from 5 reviews Want to make it into a main dish? Serve with pan seared chicken or breaded tofu as a dinner. 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.
