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Arugula salad with diced roasted sweet potatoes with kalamata olives, feta, cherry tomatoes, sunflower seeds, and red onion drizzled with vinaigrette in a white bowl.

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Roasted Sweet Potato Arugula Salad

Recipe by Veronika Sykorova

This Roasted Sweet Potato Arugula Salad is easy to make, and you can serve it on its own or as a side. It has delicious roasted sweet potatoes, peppery arugula, salty feta and olives, creamy avocado, and crunchy roasted sunflower seeds. It's simple, vegetarian, and gluten-free!

  • Total Time45 minutes
  • Yield3-4 1x
  • DietVegetarian

Ingredients

Units Scale

Roasted sweet potatoes

  • 2 medium sweet potatoes (approx. 1.8 lbs or 850g)
  • 1 tbsp avocado oil (or other cooking oil)
  • 2 tsp Italian Seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sweet paprika
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

Honey mustard vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp honey
  • 1 tbsp whole grain mustard
  • 1 small clove garlic, grated (optional)
  • 1-2 tbsp finely chopped fresh parsley

Arugula salad

  • 6-7 cups baby arugula (1 box)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/2 avocado, diced
  • 1/2 cup raw or roasted sunflower seeds (I used my Honey Roasted Sunflower Seeds)

Instructions

Roasted sweet potatoes

  1. Preheat your oven to 425°F and prepare a large rimmed baking sheet lined with parchment paper.
  2. Peel and dice your sweet potatoes into bite-sized pieces. Dry them with a paper towel and add to the baking sheet.
  3. Drizzle the sweet potatoes with avocado oil and toss to coat well.
  4. Season with Italian seasoning, garlic powder, onion powder, sweet paprika, sea salt, and black pepper. Toss again to all pieces well.
  5. Spread the potatoes on the baking sheet, making sure they have enough space and aren’t overlapping.
  6. Roast them in the preheated oven for 15 minutes. Flip, and roast for another 15-20 minutes. You can raise the temperature to 450°F before putting the potatoes back into the oven if you want them crisper on the outside.
  7. While they’re roasting, prepare the rest of the salad.

Honey mustard vinaigrette

  1. Add olive oil, lemon juice, honey, whole grain mustard, grated garlic, and finely chopped parsley to a jar or a medium-sized bowl. Whisk vigorously until well mixed and emulsified. Set aside.

Arugula salad

  1. To a large serving plate, add baby arugula, halved cherry tomatoes, sliced red onion, and kalamata olives.
  2. Once your sweet potatoes are ready, add them to the salad and garnish with crumbled feta, sliced or diced avocado, and sunflower seeds.
  3. Drizzle with your honey mustard vinaigrette and enjoy!
  4. Alternatively, you can toss everything but the feta, avocado, and sunflower seeds with the dressing in a large bowl, and then serve the salad on individual plates garnished with feta, avocado, and sunflower seeds.

Notes

Storing: Arugula wilts quickly, especially once stored in the fridge so this salad takes the best right after it’s made. If needed, you can store it in an airtight container in the fridge for 1-2 days.

Make-ahead options: If you want to make it ahead, I recommend roasting the sweet potatoes, making the dressing, and chopping your veggies the night before and storing them all in separate containers in the fridge. The dressing will last you for up to 5 days, roasted sweet potatoes for 3-4 days, and chopped veggies for 1-2 days.

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Salad
  • Method: Oven
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/roasted-sweet-potato-arugula-salad/