Sweet Potato Arugula Salad

This is hands down my favourite salad going into fall this year. Somewhere between light and crisp and warm and cozy, it just hits the spot as the weather starts to shift. Built on a bed of peppery arugula, lightly dressed in a simple, lemony maple-Dijon dressing, it’s chock-full of warm, tender chunks of roasted sweet potato, buttery pecans, and tangy vegan feta cheese.

I love that this salad feels just as at home on the Thanksgiving table as it does at Monday night dinner. It’s made with a handful of everyday ingredients (the dressing only has 4!) and super straightforward methods. Just a little roasting and toasting. My favourite part might be how the warm sweet potatoes barely wilt the arugula. The lettuce keeps its crunch, but this simple hack somehow turns the dish into a cozy, autumn-appropriate salad. It’s simple, seasonal cooking at its finest.

The Roasted Sweet Potato Salad Recipe Everyone Loves

Want to know why you’ll be wanting to make this arugula salad recipe at least once a week this fall? Allow me to explain:

• I really like the soft and warm meets crisp and cool of this dish. You have the fresh crunch of the arugula on one hand and the warm, tender sweet potato on the other. It’s a fun contrast. Plus, the warmth of the sweet potato sort of helps the dressing meld into every corner of the salad.
• Arugula has a peppery, slightly bitter flavour that can be a little intense. In this salad, the sweetness of the sweet potatoes and the hit of maple syrup in the dressing sort of softens that bite, without totally masking it. So you still get that classic arugula flavour, it just doesn’t overwhelm the salad.
• The sneaker here really is the dressing. It only requires four ingredients, but each does something big for the salad. The sweetness of the maple syrup is the perfect companion for the sweet potato, while the lemon juice pairs beautifully with the peppery arugula. Then, you’ve got the Dijon. Tangy and savoury all at once, it highlights the richness of the toasted pecans and the briny tang of the feta. Flavour match after flavour match, it’s a wonderfully well-balanced salad.

Notes on Ingredients

Here’s what you’ll need to make this simple (yet impressive) autumn salad. Please scroll to the recipe card below for precise measurements.

Sweet potatoes

• Sweet potatoes – Peeled and cut into ¾-inch (2cm) cubes. Yams would also do the trick.
• Olive oil – Avocado oil or refined coconut oil will work.
• Seasonings – Smoked paprika, garlic powder, fine sea salt, and freshly ground black pepper.

Dressing

• Extra virgin olive oil – Choose a quality olive oil here that you enjoy as is. I always reach for a young extra virgin olive oil because I love the subtle peppery flavour it delivers.
• Fresh lemon juice – Squeezed from the fruit. None of that bottled stuff, please. If you prefer apple cider vinegar, use that.
• Dijon mustard – Ground, unless you want to find whole mustard seeds in your dressing (some people do).
• Maple syrup – To round out the dressing with a little sweetness. Agave would be fine, but I think the maple really complements the sweet potatoes and the toasted pecans in this fall salad.

Salad

• Baby arugula – I really enjoy the peppery flavour of arugula. If you’re not a fan, you could use a spring mix or something of the like.
• Red onion – Very thinly sliced so you don’t end up with big ol’ hunks of raw onion.
• Avocado – Sliced or diced.
• Vegan feta – Crumbled. Grab some from the store or try my Homemade Vegan Feta Recipe.
• Pecans – Roughly chopped. Pecans add a slightly sweet, buttery crunch that pairs especially well with the sweet potatoes and Maple-Dijon dressing. You can substitute walnuts in the same amount.

How to Make Sweet Potato and Arugula Salad

Here’s a quick overview of how to make this sweet potato salad recipe. It may look fancy, but it’s actually really easy. For more detailed instructions, see the recipe card below.

• Prep. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

• Season. Spread cubed sweet potatoes over the baking sheet and toss with the olive oil and seasonings.
• Roast. Roast for 25–30 minutes, tossing halfway through.
• Cool. Cool for 10 minutes.

• Make the dressing. Whisk together the olive oil, lemon juice, Dijon, maple syrup, and seasonings. Taste and adjust to your liking.
• Toast the pecans. Toast the pecans in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently. Transfer them to a plate or bowl and let them cool.

• Assemble. Toss the arugula and red onion with most of the dressing and top with roasted sweet potatoes, avocado, vegan feta, and toasted pecans. Gently toss if desired.
• Finishing touches. Drizzle with the remaining dressing and serve immediately.

Tips and Salad Variations

• Room to breathe. Spread the sweet potatoes into a single layer on the baking sheet before popping them in the oven. If they’re all on top of each other, they will steam rather than roast.
• Cool the sweet potatoes. Let the roasted sweet potatoes cool for at least 10 minutes before you add them to the salad. If they’re too warm, they will wilt the arugula too much.
• Keep an eye on the pecans. When toasting the pecans, keep the heat to medium-low and keep ’em moving. They’ll brown up quickly, and you don’t want them to burn.
• Gentle toss. If you choose to toss the salad again once you add the sweet potatoes, avocado, feta, and pecans, do so very gently so as not to mash the avocado and sweet potato.
• Fruity addition. If you’d like to lean a little harder into the sweet side of things (picking up on the maple syrup), you could add some very thinly sliced apple, pomegranate seeds, and/or dried cranberries to the salad.
• Bulk it up. Want a heartier dish? Season drained and rinsed canned chickpeas with the same mixture you used to season the sweet potatoes (olive oil, smoked paprika, garlic powder, salt, and pepper), then toast them in the oven for 20–25 minutes at 425°F (220°C). Let them cool for a bit, then add them to the salad.

What to Serve With Sweet Potato Salad

This is, in my opinion, the perfect fall salad. It belongs on your holiday table with my Vegan Turkey (or Vegan Meatloaf), Mashed Potatoes, Cranberry Sauce, and Vegan Gravy. It’s easy enough to make, but the vibrant colours and perfectly married flavours make it worth a special occasion.

That said, this salad starts making an appearance in my house as soon as the leaves start turning colours, holiday or no holiday. I love serving it alongside cozy soups and stews (my Mushroom Bourguignon and this Slow Cooker Mushroom Wild Rice Soup come to mind) with a steaming batch of Vegan Biscuits or Dinner Rolls.

Proper Storage

I’ve got to be honest. This salad is best eaten shortly after it’s made. The longer it sits, the wiltier the greens get and the more the flavours sort of muddle. I’ll walk you through how to store leftovers, though, just in case:

• Refrigerator: Seal leftover sweet potato salad in an airtight container and store it in the fridge for up to 2 days.
• Freezer: I would not freeze this salad fully assembled. The only component I would freeze is the roasted sweet potatoes. Once cool, seal them in a freezer-safe airtight container and store them in the freezer for up to 3 months. Thaw when you’re ready to enjoy, at which point I would whip up a fresh batch of dressing, toast fresh pecans, and slice and dice fresh veggies for the salad.

A note on meal prep: If you want to prep this salad ahead of time to be assembled and served the next day, you can do that. Roast the sweet potatoes and prepare the dressing. Both can be stored (separately) in airtight containers in the fridge for up to 4 days (the dressing will keep for up to 1 week). When you’re ready to assemble the salad, toast the pecans, prep the avocado and red onion, and assemble as usual.

More Sweet Potato Recipes

Sweet potatoes are one of my favourite veggies. I love their sweet-savoury nature and how versatile they are. Here are just a few more ways to use them:

• Sweet Potato Fries
• Sweet Potato Soufflé
• Loaded Sweet Potato Skins
• Sweet Potato Gnocchi With Rosemary Garlic Butter
• Fudgy Sweet Potato Brownies

Enjoy friends! If you make this roasted sweet potato salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!