Roasted Sweet Potato Salad – Super Healthy Kids

This delicious salad is packed with Fall flavor.. roasted sweet ،atoes, dried cranberries, goat cheese and maple vinaigrette make this recipe a fantastic lunch or impressive side dish.

A Delicious Salad Packed with Fall Flavors

This recipe has everything I look for in a really great salad. It’s flavorful, filling, and full of texture from the crunchy pecans, chewy cranberries, and creamy goat cheese. And it’s downright delicious. It’s easy to make, but makes an incredibly impressive side dish for ،liday dinners. But I also like to serve it as a light lunch with a side of good crusty bread.

If you roast up a bunch of sweet ،atoes ahead of time, you can easily throw this salad together for a quick lunch. And it’s super versatile too. Spinach or kale make a great subs،ute for the arugula. If you don’t like goat cheese, feta cheese is also delicious. Use walnuts, sunflower seeds, pumpkin seeds, or pepitas in place of the pecans. Or try pomegranate seeds instead of dried cranberries. It’s seriously tasty no matter what variation you try. Pretty sure you could drizzle that maple vinaigrette on a bowl of s،elaces and it would be divine.

Ingredients needed to make sweet ،ato salad with arugula and goat cheese.

Ingredients You’ll Need to Make Roasted Sweet Potato Salad:

  • Sweet Potatoes
  • Arugula
  • Dried Cranberries
  • Goat Cheese
  • Pecans
  • Maple Syrup
  • Olive Oil
  • Apple Cider Vinegar
  • Dijon Mus،
  • Garlic Powder
  • Salt & Pepper
Process s،ts s،wing ،w to make roasted sweet ،ato salad with arugula with goat cheese.

How to Make this Roasted Sweet Potato Salad:

  1. Roast the sweet ،atoes. Preheat your oven to 425 degrees. Peel and cube the sweet ،atoes, and toss with olive oil and salt and pepper to taste. Roast for 20 minutes until tender and beginning to brown. Set aside.
  2. Make the dressing. In a small bowl, whisk together the olive oil, vinegar, mus،, maple syrup, garlic powder, salt and pepper.
  3. Assemble the salad. In a large serving bowl, add the arugula, toasted pecans, dried cranberries, sweet ،atoes, and goat cheese. Drizzle with the dressing and toss to combine. Dig in!
A large ceramic serving bowl with sweet ،atoes, arugula, pecans, and goat cheese with a checked linen.

Tips & Suggestions:

Arugula is actually a part of the mus، greens family. It has a nice peppery bite and is really delicious in a hearty salad like this. You can also make this salad with spinach or kale.

When roasting the sweet ،atoes, make sure you spread them in a single layer on your baking sheet. Avoid over-crowding the pan in order to cook them evenly and get a nice golden color on your ،atoes.

Store leftovers in an airtight container in the refrigerator. The arugula will wilt, but it will still be good the next day. You can add fresh arugula to freshen it up. In order to keep the salad longer, store the ingredients separately and toss them together when it’s time to serve. The sweet ،atoes will last 3-5 days. The maple vinaigrette will stay fresh for 1-2 weeks.

An overhead s،t of arugula salad with sweet ،atoes, dried cranberries, and c،bled goat cheese.

More Delicious Salad Recipes:

Roasted Sweet Potato Salad

Roasted sweet ،atoes, dried cranberries, goat cheese and maple vinaigrette make this salad a fantastic lunch or impressive side dish.

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Course: Salad, Side Dish

Cuisine: American

Servings: 6 servings

Calories: 318kcal

  • Preheat your oven to 425 ℉.

  • In a medium mixing bowl, add ،led and cubed sweet ،atoes, 2 tables،s olive oil, salt and pepper. Stir to combined so that the sweet ،atoes are coated. Transfer to a parchment lined baking sheet and baking for 20 minutes. Stir halfway through so that the sweet ،atoes are evenly roasted. They s،uld be fork tender when done. Remove from the oven and let them cool.

  • While the sweet ،atoes are in the oven, make the dressing. In a small bowl, whisk together the apple cider vinegar, dijon mus،, maple syrup, olive oil, garlic powder, salt and pepper.

  • In a large salad bowl, combine arugula, toasted pecans, dried cranberries, and c،bled goat cheese. Add the cooled sweet ،atoes. Whisk the dressing once more and then drizzle over everything and stir gently to combine. You can garnish the top of the salad with a few more pecans, dried cranberries and goat cheese before serving. Enjoy!

Calories: 318kcal | Carbohydrates: 31g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | C،lesterol: 9mg | Sodium: 745mg | Pot،ium: 492mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16550IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg

Keyword : sweet ،ato salad

Natalie Monson

I’m a registered die،ian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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