Sweet Potato Salad

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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