Sweet Potato Salad
Updated: Jul 12

Sweet potato salad is delicious, flavorful, and colorful! It’s loaded with arugula, walnuts, sweet potato, and feta cheese in a savory honey mustard dressing. Perfect for spring picnics, lunch, or as a side dish.
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Ingredients
3 tablespoons Honey Mustard Dressing
1 pound sweet potatoes
⅛ cup walnut
1 cup baby arugula
½ teaspoon kosher salt
⅛ cup feta cheese crumbles
1 tablespoon olive oil
¼ medium shallot, sliced
⅛ teaspoon fresh ground black pepper
½ teaspoon garlic powder
Directions
Step 1
Preheat the oven to 450 degrees F. Wash and slice the sweet potatoes into cubes, without removing the skin.
Step 2
Combine the sweet potatoes with olive oil, salt, ground black pepper, and garlic powder in a bowl. Use parchment paper to line a baking sheet and place the sweet potatoes on top in an even layer.
Step 3
Bake for 20-25 minutes or until tender and browned on the bottom.
Step 4
To assemble the salad, combine the roasted sweet potatoes with the baby arugula, feta cheese, walnuts, and honey mustard dressing in a bowl. Serve and enjoy!
Recipe Notes
1. I recommend that you use baby arugula for this recipe instead of mature arugula sold in bunches which is a lot spicy. You can replace the baby arugula with baby spinach if that is what you have.
2. To store, refrigerate leftovers in an airtight container for up to 3 days.
Nutritional Information
Calories: 378 | Fat: 12g | Saturated Fat: 1g | Carbs: 58g | Protein: 6g | Cholesterol: 10mg | Sodium: 396mg | Sugar: 20g | Fiber: 7g
Nutritional information is a guide only.
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