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Sweet potato salad with argulula, feta, dried cranberries, red onions, pepitas, parsley and a maple-lime vinaigrette, overhead shot.
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5 from 1 vote

Sweet Potato Salad

A vibrantly colorful, fall-flavored sweet potatoes salad that’s sweet, savory and spicy; providing a delicious dose of health to your Holiday meals.
Prep Time20 mins
Cook Time30 mins
Course: Salad, Side Dish
Cuisine: Californian
Servings: 8

Ingredients

  • For the Salad
  • 1 large orange sweet potato peeled and cubed (1-1.5 pounds)
  • 1 large purple sweet potato peeled and cubed (1-1.5 pounds)
  • 1 small red onion chopped
  • 2 tablespoons of pepitas
  • 1 teaspoon of cinnamon divided
  • 1/2 teaspoon of nutmeg divided
  • pinch of red pepper flakes
  • 2 tablespoons of extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup feta crumbled
  • 1/4 cup freshly chopped parsley
  • 1 bag 5 oz. arugula
  • For the Dressing
  • 2 tablespoons maple syrup
  • 2 tablespoons lime juice
  • 4 tablespoons of extra virgin olive oil

Instructions

  • Preheat oven to 425°F. On a large rimmed baking sheet, toss purple sweet potatoes with olive oil, cinnamon, nutmeg, chili flakes, salt and pepper. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
  • On another large rimmed baking sheet, toss orange sweet potatoes with red onions, pepitas, olive oil, cinnamon, nutmeg, chili flakes, salt and pepper. Roast, stirring occasionally, until sweet potatoes are tender, about 30 minutes. Step 1 & 2 can be combined if need be.
  • Meanwhile, combine vinaigrette ingredients: maple syrup, lime juice, olive oil, salt and pepper. In
  • When the sweet potatoes are done, let cool slightly and toss with maple-lime vinaigrette.
  • In a large bowl, toss arugulas with some of the vinaigrette and arrange on a serving platter. Top with purple and orange sweet potatoes and scatter crumbled feta, dried cranberries and parsley on top. Drizzle with more dressing and serve any remaining dressing alongside the salad platter. Serve warm or at room temperature.

Notes

  • Sweet potatoes a can be roasted up to 3 days in advance and stored in the fridge. Serve salad warm or at room temperature.
  • This recipe can serve as either a salad or a side dish.
  • If vegan, simply omit the feta or swap it for it’s dairy free counterpart.
  • Crumble your own feta! Don’t buy the pre-crumbled stuff.
  • Assembled salad will keep in the fridge for up to 3 days.