Sweet Potato Salad

5 from 1 vote

This easy Sweet Potato Salad recipe features perfectly tender, roasted sweet potatoes, dried cranberries, feta cheese, pumpkin seeds and your favorite greens all tossed with a simple homemade honey mustard dressing. A wonderful combination of textures and flavors that is sure to be a delicious addition to your holiday meal or weeknight dinner menu!

Course Salad, Side Dish

Cuisine American

Keyword roasted sweet potato salad, sweet potato salad, sweet potato salad recipe

Prep Time 15

Cook Time 25

Servings

Calories 332kcal

Author Trish - Mom On Timeout

Ingredients

Roasted Sweet Potatoes

2 pounds sweet potato peeled, cut into small ½ inch or smaller )cubes (can use store bought sweet potato cubes)
3 tablespoons extra virgin olive oil
1½ teaspoons sea salt
½ teaspoon black pepper

Salad Dressing

2 tablespoons Dijon mustard or yellow mustard
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey can use up to 3 tablespoons
1 teaspoon minced garlic
¼ teaspoon sea salt to taste
¼ teaspoon freshly ground black pepper to taste

Salad

5 ounces baby spinach and baby arugula blend or any greens you prefer
¼ cup dried cranberries plus more for garnish
¼ cup pumpkin seeds pepitas
½ cup feta cheese
¼ cup red onion thinly sliced

Instructions

Roast Sweet Potatoes

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
Peel sweet potatoes and cut into small cubes, about ½ inch or a little smaller. (You can use store bought pre-cubed sweet potatoes if you prefer. See notes below.) Toss with extra virgin olive oil until coated and then spread into an even, single layer on the prepared baking sheet.
2 pounds sweet potato, 3 tablespoons extra virgin olive oil
Season with salt and pepper, toss once more to evenly season, and then bake for 25 to 35 minutes, flipping after 15 minutes and then every 10 minutes after. until fork tender. For crispier sweet potatoes, broil for a few minutes after baking.
1½ teaspoons sea salt, ½ teaspoon black pepper
Remove from the oven and let the sweet potatoes cool to room temperature before assembling the salad.

Honey Mustard Dressing

Whisk together the dressing ingredients in small bowl (or shake together in a glass jar with lid) until fully combined. Set aside.
2 tablespoons Dijon mustard, 2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon minced garlic, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper

Salad Assembly

To assemble the salad, place the baby spinach and arugula (or whatever greens you are using) in a large serving bowl. Drizzle on the prepared dressing and toss until the greens are lightly coated.
5 ounces baby spinach and baby arugula blend
Add the cooled sweet potatoes, dried cranberries, pumpkin seeds, feta cheese and sliced red onions and toss gently to combine.
¼ cup dried cranberries, ¼ cup pumpkin seeds, ½ cup feta cheese, ¼ cup red onion
Serve with additional toppings if desired. Enjoy immediately.

Notes

Storage Information

This Sweet Potato Salad is best enjoyed fresh, but you can certainly prepare elements of it in advance:

Roast the sweet potatoes and store in an airtight container in the refrigerator for up to 4 days.
Prepare the honey mustard dressing and store in the refrigerate for up to a week.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

I do not recommend freezing this salad as it adversely affects the texture.=

Nutrition