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sweet potato salad with arugula and feta on a platter

Sweet Potato Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

SWEET POTATOES

  • 1½ pounds (680 grams) sweet potatoes About 3 large, peeled and cut into 1-inch (2½ cm) pieces
  • ½ tablespoon (1 tablespoon) extra virgin olive oil
  • ½ teaspoon (½ teaspoon) salt

SALAD

  • 3 tablespoons (3 tablespoons) seeds pumpkin, sesame, sunflower, or a mix
  • ¼ cup (30 grams) dried cranberries
  • ½ (½) red onion thinly sliced
  • 5 cups (100 grams) arugula or baby spinach, or both
  • 3 ounces (85 grams) feta cheese crumbled

DRESSING

  • 3 tablespoons (3 tablespoons) extra virgin olive oil
  • 3 tablespoons (3 tablespoons) lemon juice
  • 2 tablespoon (2 tablespoons) mustard
  • 1½ tablespoon (1½ tablespoon) maple syrup or honey
  • 1 teaspoon (1 teaspoon) dried oregano
  • ½ teaspoon (½ teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper or red pepper flakes

  • SWEET POTATOES: Preheat the oven to 400°F or 200°C. If using the air fryer, there’s no need to preheat it.
    Peel and chop 1½ pounds sweet potatoes into 1-inch cubes and add them to the baking tray.
    Season with ½ tablespoon extra virgin olive oil and ½ teaspoon salt, and toss with your hands.
    Bake for about 30 minutes or air fry for 20 minutes. The spuds are ready when they are fork-tender.
    roasted sweet potato dice on a baking tray
  • SEEDS: Heat ½ tablespoon extra virgin olive oil in a non-stick or stainless steel pan.
    Add 3 tablespoons seeds and ¼ cup dried cranberries. Season with a pinch of salt and toast on low heat for two minutes, stirring often. Set aside to cool.
    DRESSING: In a bowl, whisk 3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoon mustard, 1½ tablespoon maple syrup, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
    toasted seeds and cranberries on a non-stick pan
  • SALAD: Arrange 5 cups arugula on a large serving platter. Top with the roasted sweet potatoes, ½ red onion (thinly sliced), 3 ounces feta cheese (crumbled), toasted seeds, and cranberries.
    Drizzle with half the dressing and keep the other half in a small bowl for people to help themselves.
    You can serve sweet potato salad as an appetizer, side dish, or light lunch.
    roasted sweet potato salad with arugula, spinach, cranberries, and feta
Nutrition information is an estimate for 1 large serving of sweet potato salad out of 4 servings for a light lunch. You can serve smaller portions as an appetizer or side dish.
SUBSTITUTIONS
- Sweet potatoes: substitute butternut squash, kabocha squash, or pumpkin for sweet potatoes.
- Arugula: substitute spinach, kale, or mustard greens. You can also mix more than one leafy green. Here we use arugula and spinach combined.
- Red onion: substitute shallots or spring onions.
- Cranberries: substitute pomegranate seeds.
- Feta: substitute non-dairy feta or goat cheese.
- Seeds: substitute toasted walnuts or almonds for seeds.
- Extra virgin olive oil: substitute regular olive oil.
- Lemon juice: substitute apple cider vinegar or red wine vinegar.
- Mustard: you can use American or Dijon mustard.
- Maple syrup: substitute honey.
STORAGE
- Make ahead: You can roast the sweet potatoes, toast the seeds, and make the dressing up to 24 hours in advance and keep in the fridge. Assemble the salad shortly before serving it.
- Refrigerator: The salad is best eaten shortly after it's made as the fresh vegetables don't store well.
Keep leftovers in an airtight container for 12 to 24 hours. The recipe is not suitable for freezing.
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