Roasted Sweet Potato & Arugula Spring Salad
This vibrant salad balances warm roasted sweet potatoes with peppery arugula, creamy goat cheese, and a light lemon-honey vinaigrette. It’s colorful, fresh, and ideal for spring gatherings or as a side for grilled chicken, salmon, or lamb.
Servings 4
Calories 260kcal
Ingredients
- 2 medium sweet potatoes about 1 ½ lbs, peeled and cubed
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 cups fresh arugula
- ⅓ cup crumbled goat cheese
- ¼ cup toasted pecans or walnuts
- 2 tbsp thinly sliced red onion
- For the Lemon Vinaigrette
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp honey
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- Pinch salt and pepper
Instructions
- 1️⃣ Roast Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, salt, and pepper.
- Spread on a lined baking sheet in a single layer.
- Roast 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- Cool slightly.
- 2️⃣ Make Vinaigrette
- Whisk lemon juice, zest, honey, and Dijon.
- Slowly drizzle in olive oil while whisking until emulsified.
- Season to taste.
- 3️⃣ Assemble
- In a large bowl, combine arugula, roasted sweet potatoes (slightly warm), onion, and nuts.
- Drizzle with vinaigrette and toss gently.
- Top with goat cheese just before serving.
Notes
📊 Approximate Nutrition (Per Serving, 1/5 recipe)
Calories: ~260
Total Fat: 16 g
Saturated Fat: 4 g
Cholesterol: 10 mg
Sodium: 220 mg
Total Carbohydrates: 26 g
Sugars: 8 g
Fiber: 4 g
Protein: 5 g
(Values are estimates and may vary by ingredient brand.)
🌿 Spring Variations
• Add sliced strawberries for sweetness
• Swap goat cheese for feta
• Add grilled asparagus pieces
• Toss in cooked quinoa to make it a light main course
• Swap goat cheese for feta
• Add grilled asparagus pieces
• Toss in cooked quinoa to make it a light main course