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.

Sweet Potato Salad Recipe

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

Units Scale

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

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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