This delicious salad is packed with Fall flavor.. roasted sweet potatoes, dried cranberries, goat cheese and maple vinaigrette make this recipe a fantastic lunch or impressive side dish.

A Delicious Salad Packed with Fall Flavors

This recipe has everything I look for in a really great salad. It’s flavorful, filling, and full of texture from the crunchy pecans, chewy cranberries, and creamy goat cheese. And it’s downright delicious. It’s easy to make, but makes an incredibly impressive side dish for holiday dinners. But I also like to serve it as a light lunch with a side of good crusty bread.

If you roast up a bunch of sweet potatoes ahead of time, you can easily throw this salad together for a quick lunch. And it’s super versatile too. Spinach or kale make a great substitute for the arugula. If you don’t like goat cheese, feta cheese is also delicious. Use walnuts, sunflower seeds, pumpkin seeds, or pepitas in place of the pecans. Or try pomegranate seeds instead of dried cranberries. It’s seriously tasty no matter what variation you try. Pretty sure you could drizzle that maple vinaigrette on a bowl of shoelaces and it would be divine.

Ingredients You’ll Need to Make Roasted Sweet Potato Salad:

• Sweet Potatoes
• Arugula
• Dried Cranberries
• Goat Cheese
• Pecans
• Maple Syrup
• Olive Oil
• Apple Cider Vinegar
• Dijon Mustard
• Garlic Powder
• Salt & Pepper

How to Make this Roasted Sweet Potato Salad:

1. Roast the sweet potatoes. Preheat your oven to 425 degrees. Peel and cube the sweet potatoes, and toss with olive oil and salt and pepper to taste. Roast for 20 minutes until tender and beginning to brown. Set aside.
2. Make the dressing. In a small bowl, whisk together the olive oil, vinegar, mustard, maple syrup, garlic powder, salt and pepper.
3. Assemble the salad. In a large serving bowl, add the arugula, toasted pecans, dried cranberries, sweet potatoes, and goat cheese. Drizzle with the dressing and toss to combine. Dig in!

Tips & Suggestions:

Arugula is actually a part of the mustard greens family. It has a nice peppery bite and is really delicious in a hearty salad like this. You can also make this salad with spinach or kale.

When roasting the sweet potatoes, make sure you spread them in a single layer on your baking sheet. Avoid over-crowding the pan in order to cook them evenly and get a nice golden color on your potatoes.

Store leftovers in an airtight container in the refrigerator. The arugula will wilt, but it will still be good the next day. You can add fresh arugula to freshen it up. In order to keep the salad longer, store the ingredients separately and toss them together when it’s time to serve. The sweet potatoes will last 3-5 days. The maple vinaigrette will stay fresh for 1-2 weeks.

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