Description
A vibrant and satisfying sweet potato salad featuring roasted sweet potatoes, peppery arugula, crunchy seeds, and creamy feta, perfect for any occasion.
Ingredients
Scale
- 1½ pounds sweet potatoes (approximately 3 large)
- ½ tablespoon extra virgin olive oil (plus ½ tablespoon for toasting seeds)
- ½ teaspoon salt (divided)
- 3 tablespoons mixed seeds (pumpkin, sesame, sunflower)
- ¼ cup dried cranberries
- ½ red onion (thinly sliced)
- 5 cups arugula (or a mix of arugula and baby spinach)
- 3 ounces feta cheese (crumbled)
- 3 tablespoons extra virgin olive oil (for dressing)
- 3 tablespoons lemon juice
- 2 tablespoons mustard
- 1½ tablespoons maple syrup (or honey)
- 1 teaspoon dried oregano
- ⅛ teaspoon black pepper (or red pepper flakes)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cut the sweet potatoes into 1-inch cubes, toss with ½ tablespoon olive oil and ½ teaspoon salt, and bake for about 30 minutes until fork-tender.
- In a pan, heat ½ tablespoon olive oil over low heat, add seeds and cranberries with a pinch of salt, and toast for about 2 minutes.
- In a bowl, whisk together 3 tablespoons olive oil, lemon juice, mustard, maple syrup, oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper to make the dressing.
- On a serving platter, arrange the arugula, top with roasted sweet potatoes, sliced red onion, crumbled feta, toasted seeds, and cranberries, and drizzle with half of the dressing.
Notes
Enjoy this salad as a side dish, pack it for lunch, or customize it with grilled chicken or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: sweet potato salad, vegetarian salad, summer side dish, healthy salad, meal prep