Description
The Roasted Sweet Potato & Arugula Salad is a fresh, vibrant dish made with roasted sweet potatoes, arugula, quinoa or wild rice (optional), nuts or seeds, and cheese. The sweet potatoes bring out a rich, caramelized flavor when roasted, while the arugula adds a peppery bite, making the combination irresistible. The salad is dressed with a tangy, light vinaigrette, often made from olive oil, lemon juice, Dijon mustard, and optional grated ginger. This salad is an excellent choice for a vegetarian meal that’s rich in vitamins and fiber, making it ideal for anyone looking to eat healthier without compromising on taste.
Ingredients
For the Salad:
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2 large sweet potatoes (cubed)
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4 cups arugula
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½ cup wild rice or quinoa (optional, for bulk)
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¼ cup walnuts or sunflower seeds
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2 tbsp olive oil
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1 tbsp maple syrup or honey
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1 tsp smoked paprika
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½ tsp cumin
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¼ cup crumbled feta/goat cheese or shaved Parmesan
For the Dressing:
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3 tbsp olive oil
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2 tbsp lemon juice/apple cider vinegar
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1 tsp Dijon mustard
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1 tsp grated ginger (optional)
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Salt & pepper to taste
Instructions
Start by preheating your oven to 425°F (220°C). Take your cubed sweet potatoes and toss them in a large bowl with olive oil, maple syrup, smoked paprika, and cumin. Make sure the sweet potatoes are evenly coated with the seasoning. Spread the cubes out on a baking sheet in a single layer for even roasting. Roast them for 25-30 minutes or until they are golden brown and caramelized. The sweetness of the potatoes will intensify as they cook, making them irresistibly flavorful.
While the sweet potatoes are roasting, you can prepare the rest of the salad base. If you are using wild rice or quinoa, cook it according to the package instructions. After cooking, let it cool slightly before layering it in a serving bowl. Add 4 cups of arugula on top of the rice or quinoa. Arugula has a mild peppery taste that will contrast beautifully with the sweetness of the roasted sweet potatoes.
Once the roasted sweet potatoes are ready, add them to the serving bowl with the arugula and rice/quinoa base. Sprinkle on toasted walnuts or sunflower seeds for a delightful crunch. Then, add your choice of cheese—crumbled feta, goat cheese, or shaved Parmesan—to enhance the flavor profile of the salad. To add an extra layer of crunch and flavor, you can also top the salad with thinly sliced red onions or scallions.
Now, let’s make the dressing. In a small bowl, whisk together olive oil, lemon juice (or apple cider vinegar), Dijon mustard, and grated ginger (if using). Add salt and pepper to taste. Drizzle the dressing over the assembled salad and toss gently to combine everything. The zesty dressing will elevate the salad, bringing all the flavors together.
Once everything is mixed, your Roasted Sweet Potato & Arugula Salad is ready to serve! It’s best enjoyed fresh, but you can also store any leftovers in an airtight container in the refrigerator for later.
Notes
This Roasted Sweet Potato & Arugula Salad is a simple yet flavorful dish perfect for any meal. Fresh, wholesome, and easy to customize — enjoy it as a light lunch, a hearty side, or add your favorite protein for a complete meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Roasted Sweet Potato & Arugula Salad