This sweet potato salad recipe is colorful and delicious! Roasted potatoes, greens, and cranberries make the platonic sweet and savory mix.
Looking for a succulent salad featuring everyone’s favorite root vegetable? Try this Sweet Potato Salad! You won’t be worldly-wise to stop shoveling in bites of this healthy side dish (we couldn’t, at least). The unrelatedness of garlic roasted sweet potato cubes, feathery victual arugula, cranberries and linty goat cheese hit it out of the park. Top it with tangy honey mustard dressing and well, you’ll want to park yourself in front of the bowl.
Elements in this sweet potato salad recipe
There are many types of sweet potato salads. In fact, there’s a popular Arabic sweet potato salad with onion, cinnamon and raisins. This sweet potato salad recipe is one of our own creation, using our favorite roasted sweet potatoes with a mix of fall and wintery produce. But it works for any time of year! Here’s what you’ll need:
Sweet potatoes
Olive oil, garlic powder, and salt and pepper (for roasting)
The longest lead item in this sweet potato salad recipe is roasting the potatoes! This salad is built virtually these Roasted Sweet Potatoes: our master method for sultry them until they’re caramelized and tender. Here are a few notes for that method:
Preheat the oven to 450 degrees Fahrenheit. Sweet potatoes are weightier roasted at very upper heat, which gets the weightier caramelization (called the Maillard reaction).
Dice the sweet potatoes into 3/4-inch chunks. This might sound oddly specific, but it’s the platonic size for bite-sized pieces. (Cut them too small and they shrivel up in the oven.)
Season with olive oil, salt and garlic powder. See the recipe unelevated for specifics.
Roast on parchment-lined sultry sheet for well-nigh 25 minutes, until tender. There’s no need to stir! Throw them in and they roast up like a charm.
Two variations: potato salad vs plated salad
You can serve this sweet potato salad one of two ways: from a bowl, or as a plated salad. Here are the differences:
The main method is like a navigate between potato salad and untried salad. It’s mostly sweet potatoes, with a bit of victual arugula thrown in.
Want increasingly of a untried salad? Do the plated salad variation. Add a few cups of mixed greens to the victual arugula. Place the greens on a plate, then add the sweet potatoes and drizzle over dressing.
Only use victual greens!
This sweet potato salad is contingent on using victual greens. Why? Victual arugula has a trappy feathery texture and a summery flavor. Mature arugula is sold in bunches and the savor is very spicy! Don’t use it as a substitute. If you need a substitute, use any type of victual green: spinach or mixed greens.
Baby arugula is sold in boxes or tons in the produce aisle. Just stay yonder from anything sold as a bunch!
Sweet potato salad dressings
This sweet potato salad recipe tastes good with lots of variegated salad dressing options. Our favorite is Honey Mustard Dressing, but there are lots to segregate from. Here are some options:
Let us know if you try this sweet potato salad: it’s one of our favorite new recipes and everyone goes crazy for it when we make it! It would be perfect for serving:
2 cups victual arugula (not standard arugula*, plus 2 to 3 cups mixed greens for the plated salad variation)
1/2 medium shallot, thinly sliced into half moons
¼ cup dried cranberries or cherries
¼ cup pepitas
¼ cup feta or goat cheese crumbles (optional)
Instructions
Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.
Line a sultry sheet with parchment paper and place the sweet potatoes on top in an plane layer. Bake for well-nigh 25 minutes, until the cubes are tender and browned on the bottom. (You can make superiority the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 stratum oven until slightly warmed.)
When ready to hoke the salad, in a trencher mix the roasted sweet potatoes with the victual arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 spare cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)
Notes
*Make sure to buy victual arugula, which has a feathery texture. Mature arugula sold in bunches is much too spicy. For a substitute, use any victual untried like victual spinach or mixed greens.
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Category: Salad
Method: Roasted
Cuisine: American
