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Original Post: https://www.sweetandsavorybyshinee.com/sweet-potato-salad/

Overhead image of a sweet potato salad.

Sweet Potato Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 427kcal
Author: Shinee
Make this easy sweet potato salad with a few simple ingredients in just 20 minutes. The well-balanced combination of flavors, from roasted sweet potatoes to peppery arugula, complement each other wonderfully!
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Ingredients

Sweet potatoes

  • 4 cups sweet potatoes peeled and cut into 1- inch pieces (2 large sweet potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt

Dressing

  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon mustard
  • ¾ teaspoons kosher salt

Salad

  • 3 ounces arugula
  • ½ small red onion thinly sliced
  • 1 medium avocado cut into 1 inch pieces
  • ¼ cup pepitas toasted

Instructions

  • Preheat the oven to 425 F degrees. Line a baking sheet with parchment paper and set aside.
  • Place cut sweet potatoes into a bowl and toss with oil and salt. Add to the baking sheet. Bake for about 20 minutes or until cooked through, flipping halfway.
    4 cups sweet potatoes, 2 tablespoons olive oil, 1 teaspoon kosher salt
  • Make the dressing by combining the ingredients to a jar, close the lid and shake together.
    ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon mustard, ¾ teaspoons kosher salt
  • Remove from the oven and allow the sweet potatoes to cool. (This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.)
  • Assemble the salad by adding the arugula, red onion, sweet potatoes to a serving bowl and toss to combine with the dressing. Then add in the avocado and pepitas, gently toss together and serve immediately.
    3 ounces arugula, ½ small red onion, 1 medium avocado, ¼ cup pepitas

Notes

Note 1: Feel free to swap the honey with maple syrup to make this recipe vegan-friendly. 
Note 2: Use fresh, vibrant arugula. Or, swap it out with baby spinach or massaged kale. 
Note 3: Feel free to add extra ingredients to this salad. For instance, dried cranberries, raisins, apples, cheese, and nuts all taste great. Or, make it a meal by including protein such as leftover roasted chicken or turkey! 
Storing Tips:
- This sweet potato salad is best served right away!
- Store leftovers in the refrigerator in an airtight container for up to 24 hours. They just won’t be as fresh or pretty, but they’re still safe to eat. 

Nutrition

Servings: 1 serving
Calories: 427kcal
Carbohydrates: 38g
Protein: 5g
Fat: 30g
Sugar: 11g
Sodium: 1115mg