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Roasted Sweet Potato Salad with Maple-Dijon Dressing

Ingredients

Scale

  • 3 medium sweet potatoes, peeled and cubed
  • 4 tbsp olive oil, divided
  • 1 1/2 tsp sea salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 4 cups baby arugula
  • 1/2 cup toasted pecans
  • 1/4 cup dried cranberries
  • 1/2 cup goat cheese, crumbled
  • 1/2 tsp garlic powder

Instructions

  1. Preheat Oven: Preheat oven to 425°F (220°C).
  2. Prep Sweet Potatoes: Toss sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Spread on a parchment-lined baking sheet.
  3. Roast Sweet Potatoes: Roast for 20 minutes, stirring halfway through.
  4. Make Dressing: Whisk together vinegar, mustard, maple syrup, 2 tbsp olive oil, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
  5. Assemble Salad: In a bowl, combine arugula, pecans, cranberries, goat cheese, and roasted sweet potatoes.
  6. Dress Salad: Drizzle with dressing and toss to coat.
  7. Serve: Garnish with additional toppings, if desired.

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Kcal: Approximately 300-350 per serving Servings: 4-6

  • Author: Olivia Chen