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Sweet Potato Salad Recipe

Sweet Potato Salad Recipe
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★★★★★

4.8 from 23 reviews

This Sweet Potato Salad is a vibrant, wholesome dish featuring roasted sweet potatoes tossed with a flavorful blend of spices, red onion, and a tangy apple cider vinegar dressing. Enhanced with fresh baby arugula and creamy avocado, this recipe offers a delightful balance of sweet, savory, and fresh notes—perfect as a hearty side or light main.

Ingredients

Scale

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes (about 2 cups, 20 ounces total)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • Black pepper, to taste

Salad and Dressing

  • 1/4 cup red onion, diced
  • 4 cups baby arugula
  • 4 ounces Haas avocado, cubed (about 1 avocado)
  • 2 tablespoons extra virgin olive oil (plus 1 teaspoon for tossing)
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon honey (or agave syrup for vegan option)
  • 1 teaspoon kosher salt (plus 1/8 teaspoon additional)
  • 1 teaspoon ground cumin

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
  2. Prepare Sweet Potatoes: Spread the cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and toss to coat evenly.
  3. Season Sweet Potatoes: In a small bowl, combine sweet paprika, garlic powder, 1/2 teaspoon kosher salt, and black pepper. Sprinkle this spice mixture over the potatoes and toss again to ensure each cube is well coated.
  4. Roast Sweet Potatoes: Place the baking sheet into the oven and roast the sweet potatoes for 13-15 minutes. Remove, toss for even cooking, then return to the oven for an additional 13-15 minutes or until they are tender and slightly crisp on the edges.
  5. Prepare Dressing: While the sweet potatoes roast, combine 2 tablespoons extra virgin olive oil, apple cider vinegar, honey (or agave), 1 teaspoon kosher salt, ground cumin, and diced red onion in a large bowl. Stir to blend all flavors.
  6. Toss Sweet Potatoes with Dressing: Once roasted, transfer the hot sweet potatoes into the bowl with the dressing and onions. Toss gently and let cool for at least 5 minutes to allow flavors to meld.
  7. Add Arugula and Finish Salad: When the sweet potatoes have cooled, add the baby arugula along with 1 teaspoon extra virgin olive oil and 1/8 teaspoon kosher salt. Toss everything well to combine.
  8. Serve: Divide the salad into 4 bowls. Adjust seasoning with additional salt and pepper to taste. Top each bowl with approximately 1 ounce of cubed avocado for creamy richness.

Notes

  • For a vegan version, substitute honey with agave syrup.
  • You can use other types of greens if baby arugula is unavailable, such as spinach or mixed salad greens.
  • Roasting time may vary depending on the size of sweet potato cubes; ensure they are tender before removing from the oven.
  • This salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.
  • Adjust seasoning according to your taste preference, especially the salt and pepper levels.

Nutrition

Keywords: Sweet Potato Salad, Roasted Sweet Potatoes, Arugula Salad, Healthy Salad, Vegetarian Salad, Avocado Salad

Find it online: https://cookwithruby.com/sweet-potato-salad-recipe/