This vibrant Sweet Potato Salad transforms ordinary ingredients into a stunning flavor symphony that delights with every bite. Featuring tender roasted sweet potatoes, peppery arugula, crunchy apples, and tangy goat cheese—all brought together with a punchy apple cider vinaigrette—this nutritious dish works beautifully as a hearty lunch or show-stopping side dish that will have everyone asking for the recipe.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The sweetness of the roasted potatoes and cranberries plays wonderfully against the peppery arugula and tangy goat cheese—it’s a flavor party in every forkful!
- Make-Ahead Friendly: You can roast the sweet potatoes and prepare the dressing a day ahead, making this ideal for meal prep or stress-free entertaining.
- Nutritional Powerhouse: Packed with vitamins, fiber, and healthy fats, this isn’t just delicious—it’s genuinely good for you while still feeling like a treat.
- Stunning Presentation: The vibrant orange potatoes against the deep green arugula, studded with red cranberries and white cheese crumbles, creates a dish that’s as beautiful as it is delicious.
Ingredients You’ll Need
- Sweet Potatoes: The star of our show! They become caramelized and tender when roasted, providing a naturally sweet foundation for the salad.
- Arugula: Adds a wonderful peppery bite that cuts through the sweetness of the other ingredients. Its delicate, feathery texture also provides a beautiful contrast to the hearty potatoes.
- Granny Smith Apple: Brings a refreshing tartness and crisp texture that keeps each bite interesting. The slight acidity balances the sweetness of the potatoes perfectly.
- Pecans: Contribute a buttery crunch and richness that elevates the whole salad. Toast them lightly before adding for maximum flavor!
- Dried Cranberries: These little ruby gems provide bursts of sweetness and a lovely chewy texture that complements the crunchy elements.
- Goat Cheese: Adds a creamy, tangy dimension that ties everything together. It’s like the perfect punctuation mark to each bite.
- Apple Cider Vinegar: The acidic base of our dressing that brightens all the flavors and keeps the salad from feeling heavy.
- Dijon Mustard: Emulsifies the dressing while adding depth and complexity.
- Maple Syrup: Sweetens the dressing naturally while adding subtle caramel notes that complement the sweet potatoes beautifully.
- Shallots: Provide a gentle onion flavor that’s sophisticated without overwhelming.
- Olive Oil: Brings everything together with its fruity notes and smooth texture.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Protein Additions
Transform this side dish into a complete meal by adding grilled chicken, roasted chickpeas, or even seared salmon fillets on top.
Seasonal Swaps
Replace arugula with kale in winter (just massage it first), substitute pomegranate seeds for cranberries during the holidays, or add fresh berries in summer.
Cheese Alternatives
Not a fan of goat cheese? Feta offers similar tanginess, while blue cheese provides a bolder flavor profile. For a dairy-free version, try avocado chunks instead.
Nut Options
Swap pecans for walnuts, pepitas, or sunflower seeds if you prefer—or mix several together for varied texture and flavor.
How to Make Sweet Potato Salad
Step 1: Roast the Sweet Potatoes
Preheat your oven to 375°F (191°C). After peeling and cutting sweet potatoes into ½-inch rounds (halving or quartering larger pieces), toss them on an oiled baking sheet with olive oil, salt, garlic powder, and black pepper. Arrange in a single layer and roast until fork-tender and golden brown, about 30-35 minutes. Allow to cool on the pan.
Step 2: Prepare the Dressing
While the potatoes cool, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a medium bowl. Slowly drizzle in olive oil while continuously whisking until the dressing thickens. Finish by stirring in minced shallots and adjusting seasonings to taste.
Step 3: Assemble the Salad
In a large serving bowl, combine arugula, cooled sweet potatoes, diced apple, pecans, dried cranberries, and crumbled goat cheese. Either serve with dressing on the side or drizzle just enough over the salad to lightly coat everything, then toss gently to combine.
Pro Tips for Making the Recipe
- Even Cuts Matter: Try to cut sweet potatoes to a uniform size so they cook evenly—nobody wants some pieces undercooked while others burn!
- Don’t Overdress: Start with less dressing than you think you need—you can always add more, but you can’t take it away. The sweet potatoes and arugula are delicate and can easily become soggy.
- Toast Those Nuts: Spend an extra three minutes toasting the pecans in a dry skillet until fragrant—this simple step amplifies their flavor tenfold.
- Timing Is Everything: If making ahead, keep components separate until just before serving. Toss the apples in a bit of lemon juice to prevent browning if preparing in advance.
- Temperature Matters: This salad truly shines when the sweet potatoes are slightly warm or at room temperature—not straight from the refrigerator.
How to Serve
Main Dish Pairings
This salad pairs beautifully with simple grilled proteins like lemon herb chicken, a juicy steak, or even roasted salmon. The brightness of the salad complements richer main courses perfectly.
Serving Occasions
Serve this at holiday gatherings as a refreshing alternative to heavier side dishes. It’s also perfect for brunch alongside quiche or frittata, and makes a wonderful addition to any potluck where you want to bring something a bit more special.
Drink Pairings
A crisp Sauvignon Blanc or sparkling water with a splash of cranberry juice makes for delightful beverage companions to this vibrant salad.
Make Ahead and Storage
Storing Leftovers
Store components separately when possible: keep dressed arugula no longer than 24 hours, but sweet potatoes, dressing, and add-ins can last 3-4 days refrigerated in airtight containers.
Freezing
While I wouldn’t recommend freezing the complete salad, the roasted sweet potatoes can be frozen for up to 2 months, making future salad assembly much quicker.
Reheating
If you prefer warm sweet potatoes in your leftover salad, gently reheat them in a 350°F oven for 5-7 minutes until just warmed through—avoid the microwave which can make them soggy.
FAQs
-
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or replace it with a plant-based alternative. The maple syrup in the dressing is already vegan-friendly, making this an easy adaptation without sacrificing flavor.
-
How can I prepare this salad in advance for a party?
Roast the sweet potatoes and prepare the dressing up to 2 days ahead. Store separately in the refrigerator. Chop the apple and assemble all components just before serving. If you need to assemble earlier, layer in this order: sweet potatoes on bottom, arugula, toppings, and add dressing only right before serving.
-
My family doesn’t like arugula. What can I use instead?
Mixed spring greens offer a milder flavor while still providing nice texture. Baby spinach works well too, especially if you’re serving to kids or those who find arugula too peppery. For something completely different but equally delicious, try butter lettuce or even thinly sliced kale (just massage it first with a little olive oil).
-
Can I serve this salad warm?
Yes, and it’s delicious that way! Just roast the sweet potatoes right before serving and add them while still warm to the salad. The heat will slightly wilt the arugula and melt the goat cheese a bit, creating a wonderful semi-warm salad experience that’s especially comforting in cooler months.
Final Thoughts
This Sweet Potato Salad brings together the best of comfort food and fresh, vibrant flavors in one stunning dish. It’s the kind of recipe that proves healthy eating doesn’t mean sacrificing satisfaction or taste. Whether served as a colorful side dish or a hearty main, it’s bound to become a regular in your recipe rotation. Give it a try next time you’re craving something special yet simple—your taste buds (and dinner guests) will thank you!
Print
Sweet Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Salads
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Sweet Potato Salad recipe combines roasted sweet potatoes, baby arugula, crisp Granny Smith apples, crunchy pecans, tart dried cranberries, and creamy goat cheese, all brought together with a tangy apple cider vinaigrette. It’s colorful, nutritious, and perfect as a standout side or a light main course. Ideal for holidays, potlucks, or healthy weeknight dinners, it’s a delicious mix of flavors and textures in every bite.
Ingredients
Sweet Potato Salad
- 2 pounds (908 g) sweet potatoes
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon (3 g) kosher salt
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon black pepper
- 5 ounces (142 g) baby arugula
- 1/2 cup (60 g) diced Granny Smith apple, 1/2″ dice
- 1/3 cup (39 g) pecans
- 1/4 cup (33 g) dried cranberries
- 1/4 cup (50 g) goat cheese
Dressing
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) maple syrup, or honey
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 tablespoon (10 g) minced shallots
Instructions
- Heat the Oven – Set the oven rack to the center position and preheat to 375ºF (191ºC). This ensures even cooking and optimal roasting of the sweet potatoes.
- Prepare the Potatoes – Wash and peel the sweet potatoes. Trim off the ends and slice into ½” thick rounds. For larger rounds, cut into halves or quarters to create bite-sized pieces. This helps them roast evenly and makes them easy to eat in the salad.
- Toss with Seasonings – Grease a large rimmed baking sheet with olive oil, spreading it evenly to prevent sticking. Place the potato pieces on the pan, drizzle with olive oil, and sprinkle with salt, garlic powder, and black pepper. Toss well to coat and spread the pieces out in a single layer for even roasting.
- Roast – Roast the sweet potatoes in the oven for 30 to 35 minutes, or until fork-tender and golden brown. Once done, transfer the sheet to a wire rack and allow the potatoes to cool on the pan. Cool potatoes mix better in the salad without wilting the greens.
- Make the Dressing – In a medium bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing becomes thick and emulsified. Stir in the minced shallots and adjust seasoning to taste.
- Assemble the Salad – In a large serving bowl, combine the baby arugula, roasted sweet potatoes, diced apples, pecans, dried cranberries, and crumbled goat cheese. Add the dressing just before serving, either drizzling on top or tossing to lightly coat the salad ingredients. Serve immediately and enjoy.
Notes
- For extra crunch, toast the pecans gently in a dry skillet before adding to the salad.
- Serve the dressing on the side to keep leftovers fresher longer.
- Feel free to substitute mixed greens or spinach for arugula if desired.
- This salad can be served warm or at room temperature.
- Add grilled chicken for extra protein and make it a main dish.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 260
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
