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Sweet Potato Arugula Salad

A vibrant and satisfying salad featuring roasted sweet potatoes, peppery arugula, and a tangy dressing. This salad is perfect as a light lunch or a flavorful side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
Salad
  • 4 cups fresh arugula
  • 1/4 cup crumbled feta or goat cheese
  • 1/4 cup dried cranberries or pomegranate seeds
  • 1/4 cup toasted pecans or walnuts
  • 1/4 small red onion thinly sliced
  • avocado slices or cooked quinoa Optional
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
  3. Roast for 25–30 minutes, flipping halfway, until golden and tender.
  4. Whisk together all dressing ingredients.
  5. Layer arugula, sweet potatoes, red onion, cranberries, cheese, and nuts.
  6. Drizzle with dressing and gently toss to combine.
  7. Serve warm or chilled.

Notes

Adjust the sweetness of the dressing to your liking by adding more or less maple syrup or honey.