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Close-up of salad with sweet potatoes, arugula, feta, almonds, and a light lemon vinaigrette.

Roasted Sweet Potato and Arugula Salad Recipe

Felice Kaufman
Red onion, feta cheese, and sliced almonds add flavor and crunch to this roasted sweet potato arugula salad. A light honey-garlic vinaigrette adds a fresh finish.
7
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Dinner, Lunch, Salad, Snack
Cuisine American
Servings 4 servings
Calories 393.2 kcal

Ingredients
  

ROASTING SWEET POTATOES

  • 1 ½ pounds sweet potatoes peeled and cubed
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

SALAD

  • 5 ounces arugula or baby arugula
  • ½ cup thinly sliced red onion, about one quarter of a big red onion
  • ¼ cup feta cheese,
  • 3 tablespoons sliced almonds

DRESSING

  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic (1 clove)
  • ½ teaspoon Dijon mustard
  • 1 tablespoon honey (or more to taste)
  • pinch salt (you can add more later as needed)
  • freshly ground black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Peel and slice the sweet potatoes into 1-inch pieces. Toss with olive oil, salt, and pepper.
  • Spread the potatoes in a single layer on a baking sheet lined with parchment paper and roast for 30 to 40 minutes, until tender with browned edges. Set aside to cool.
    roasting sweet potatoes on a sheet pan
  • In a medium bowl, mix garlic, mustard, lemon juice, honey, salt, and pepper. Slowly whisk in the olive oil until smooth.
  • Add the arugula, red onion, feta, almonds, and cooled roasted sweet potatoes to a large bowl.
  • Drizzle with the dressing and toss gently to coat. Taste and adjust the seasoning. Plate and serve. Place extra dressing and a pepper mill on the table.
    Tossing the salad ingredients together in a large bowl until evenly coated.

Notes

Make Ahead and Storage Tips
Store leftover salad (without dressing) in the fridge for up to 3 days. With the dressing it should be good for a meal the next day.
Keep leftover dressing in an airtight container, like a jar, in the fridge for up to 5 days. Shake it well before using.

Nutrition

Calories: 393.2kcalCarbohydrates: 44.9gProtein: 7.9gTotal Fat: 21.6gSaturated Fat: 2.8gTrans Fat: 0.003gCholesterol: 1.7mgSodium: 489.6mgPotassium: 807.2mgFiber: 7.1gSugar: 13.9gNet Carbohydrates: 37.9g
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