Roasted Sweet Potato Arugula Salad

This Roasted Sweet Potato Arugula Salad is a colorful, nutrient-packed dish that brings together the warmth of roasted vegetables with the brightness of fresh greens and tangy cheese. It’s a perfect balance of sweet, savory, creamy, and crunchy — ideal for cooler weather or when you’re craving something hearty but fresh.

Topped with sweet pomegranate seeds, toasted pine nuts, and crumbled goat cheese, then finished with a light olive oil drizzle, this salad is as beautiful as it is flavorful.

Why You’ll Love This Recipe:

• Great balance of warm + cold ingredients

• Naturally gluten-free & vegetarian

• Packed with color, texture, and flavor

• Ready in under 30 minutes

• Perfect as a side or light main dish

Final Thoughts:

This Roasted Sweet Potato Arugula Salad is a go-to for anyone who wants a salad that feels substantial but still fresh. With earthy sweet potatoes, juicy pops of pomegranate, and creamy goat cheese, every forkful is balanced and satisfying.

Perfect for a cozy weeknight dinner or as a holiday table showpiece, this salad brings comfort, crunch, and color to any meal.

Yield: 4 servings

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Roasted Sweet Potato Arugula Salad

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This Roasted Sweet Potato Arugula Salad is a colorful, nutrient-packed dish that brings together the warmth of roasted vegetables with the brightness of fresh greens and tangy cheese. It’s a perfect balance of sweet, savory, creamy, and crunchy — ideal for cooler weather or when you’re craving something hearty but fresh.

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Ingredients

For the Salad

• 5 cups baby arugula
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil (for roasting)
• Salt & pepper, to taste
• ¼ cup pomegranate seeds
• 2 tbsp pine nuts, toasted
• ¼ cup goat cheese, crumbled

For the Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice or white balsamic vinegar
• ½ tsp Dijon mustard (optional, for emulsifying)
• Salt & pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss diced sweet potatoes with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Let cool slightly.
4. In a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon if using, salt, and pepper. Set aside.
5. In a dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring frequently until golden. Set aside to cool.
6. In a large bowl or serving platter, layer arugula, roasted sweet potatoes, pomegranate seeds, and pine nuts.
7. Top with crumbled goat cheese and drizzle with the olive oil dressing just before serving.

Notes

Want more protein? Add roasted chickpeas, grilled chicken, or quinoa

Use feta instead of goat cheese for a saltier bite

Swap pine nuts for toasted almonds or walnuts

Meal prep tip: Store components separately and assemble just before serving

Nutrition Facts

Calories

311

Sugar

8 g

Protein

6 g

Fat

21 g

Carbs

27 g

Sat. Fat

4 g

Cholesterol

7 mg

Fiber

4 g

Net carbs

23 g

Sodium

227 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.