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
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
Preheat the oven to 450 degrees F. Wash and slice the sweet potatoes into cubes, without removing the skin.
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.
Bake for 20-25 minutes or until tender and browned on the bottom.
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!
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.
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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