Roasted Sweet Potato and Arugula Salad

roasted sweet potato and arugula salad

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5 from 1 review

Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.


  • 3 cups diced sweet potato, cut into 1”-inch cubes
  • 4 tablespoons olive oil, divided
  • Kosher salt
  • Black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 5 ounces baby arugula
  • 1/2 cup thinly sliced green onions
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup walnuts
  • 2 tablespoons feta cheese


  • Preheat the oven to 400 degrees. Spread the potatoes in an even layer on a baking sheet. Drizzle 1 tablespoon of olive oil over the top of the potatoes and season them with a few pinches each of salt and pepper. Stir the potatoes around to coat them evenly in the oil. Roast the potatoes for 20 to 25 minutes, or until they are fork tender. Remove them from the oven and cool them in the pan while you prepare the rest of the salad.
  • In a small bowl, whisk the mustard and lemon juice with 3 tablespoons of olive oil until combined. Season the dressing with a generous pinch of salt and a pinch of pepper.
  • In a large bowl, toss the arugula, green onion, parsley, and potatoes together. Add two tablespoons of the dressing to the bowl and gently toss it with the greens and potatoes until they are evenly coated. Divide the salad between two plates and garnish with the walnuts and feta cheese.


For a twist, I sometimes candy the walnuts ahead of time instead of tossing them in the salad plain. It adds a couple steps, but they are quite easy to do. I use a recipe from Natasha’s Kitchen. You can prep all of the ingredients for the salad ahead of time for easy lunches or dinners. I like to keep the components separate and toss them together before serving. The sweet potatoes are delicious warm, at room temperature, and cold.