Sweet Potato Salad with Honey Mustard Dressing

Name: Sweet Potato Salad with Honey Mustard Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds sweet potatoes (about 4 medium); 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder; 1 teaspoon kosher salt; Fresh ground black pepper to taste; 2 cups baby arugula; 1/2 medium shallot, thinly sliced into half moons; 1/4 cup dried cranberries or cherries; 1/4 cup pepitas; 1/4 cup feta or goat cheese crumbles (optional); 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)

There's something about warm roasted sweet potatoes tossed with a zippy dressing and crunchy pepitas that just hits the spot. This Sweet Potato Salad with Honey Mustard Dressing Recipe is a rainbow of textures and flavors, perfect for cozy dinners or lively potlucks. It’s one of those recipes I find myself making again and again because it’s simply that good.

A white bowl filled with a salad that has three main layers: large orange cubes of roasted sweet potato on the top and bottom, a middle layer of fresh bright green arugula leaves spread throughout, and small bits of white crumbled cheese scattered over the salad. Thin slices of purple onion are mixed in and small dark red dried cranberries add color contrast. Light green pumpkin seeds are sprinkled on top. A shiny gold fork rests inside the bowl on the right side. The bowl sits on a white marbled surface with some loose arugula leaves and a soft pink cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Salad with Honey Mustard Dressing Recipe
Top Tip
How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Salad with Honey Mustard Dressing Recipe

Why You'll Love This Recipe

This sweet potato salad packs serious flavor without fuss. I love how the honey mustard dressing balances the natural sweetness of the potatoes while adding a tangy kick. Plus, it’s so versatile—you can easily swap greens or add your favorite nuts and cheeses. It’s a winner every time!

Perfect Balance: The honey mustard dressing complements the sweet potatoes beautifully, creating a harmony of sweet, tangy, and savory.
Easy to Prepare: Simple roasting and tossing steps make this salad a breeze, even on busy days.
Textural Delight: With creamy cheese, crunchy pepitas, and chewy dried cranberries, every bite feels special.
Make-Ahead Friendly: You can roast the sweet potatoes ahead of time, making it great for meal prep or entertaining.

The image shows a white bowl filled with a colorful salad placed on a white marbled surface. The salad has three main layers: bright orange roasted sweet potato chunks as the base layer, a middle layer of fresh green arugula leaves scattered throughout, and a top layer consisting of white crumbled cheese, thin light purple onion slices, dark red dried cranberries, and green pumpkin seeds sprinkled over. A gold spoon is resting inside the bowl on the right side, partially under the salad. There are some extra green arugula leaves scattered around the bowl on the surface. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sweet Potato Salad with Honey Mustard Dressing Recipe plays a specific role in flavor and texture. Choosing baby arugula adds just the right amount of peppery bite without overwhelming the dish. Here’s why I love these ingredients together and some tips to make shopping easier:

Flat lay of a few medium sweet potatoes with skin on, diced into cubes, a small white bowl of extra-virgin olive oil, a small white bowl of garlic powder, a small white bowl of kosher salt, a small white bowl of freshly ground black pepper, a small white bowl of honey mustard dressing, a handful of fresh baby arugula leaves, thinly sliced half a medium shallot arranged in half moons, a small handful of dried cranberries, a small handful of pepitas, and a small white bowl of crumbled feta cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potatoes: Their natural sweetness and creamy texture when roasted create the salad’s heart.
Extra-Virgin Olive Oil: Adds richness and helps the sweet potatoes caramelize beautifully.
Garlic Powder: A quick way to infuse gentle garlicky depth without overpowering.
Kosher Salt and Black Pepper: Essential for seasoning and balancing flavors.
Honey Mustard Dressing: The star of dressings here, providing tangy sweetness that binds everything together.
Baby Arugula: Milder than standard arugula, it adds fresh, soft greens that balance out the rich potatoes.
Shallot: Thinly sliced for a subtle sharpness and texture contrast.
Dried Cranberries or Cherries: Little bursts of tart sweetness that brighten each bite.
Pepitas: Pepitas add a satisfying crunch and a hint of nuttiness.
Feta or Goat Cheese Crumbles (Optional): Creamy and salty, cheese rounds out the flavor profiles perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Sweet Potato Salad with Honey Mustard Dressing Recipe a lot, tweaking ingredients depending on the season or what’s in my pantry. You can definitely make it your own and it’ll still turn out delicious!

Variation: Sometimes I swap out baby arugula for spinach or mixed greens when I want a milder base. It softens the salad and lets the dressing shine.
Dairy-Free: Leave out the cheese and try toasted walnuts or almonds instead for a crunchy, nutty boost.
Dressings: Honey mustard isn’t your only option—balsamic or orange vinaigrette also bring fabulous flavor twists.

Step-by-Step: How I Make Sweet Potato Salad with Honey Mustard Dressing Recipe

Step 1: Roast those Sweet Potatoes

I dice the sweet potatoes into about ¾-inch cubes, leaving their lovely skin on for extra texture and nutrition. Tossing them with olive oil, garlic powder, and kosher salt ensures they’ll caramelize nicely and be bursting with flavor. Spread them out evenly on a parchment-lined baking sheet—crowding causes steaming and sogginess, so give them some breathing room! Bake at 450°F for around 25 minutes, turning once if you want even browning. You’ll know they’re done when tender and golden on the edges.

Step 2: Whip Up the Honey Mustard Dressing

While the potatoes roast, prepare your dressing or grab your favorite honey mustard from the fridge. The sweet and tangy combo is what really brings this salad to life. If you’re feeling adventurous, whisk in a bit of Dijon mustard or a splash of apple cider vinegar to brighten it up even more.

Step 3: Toss Everything Together

Once the sweet potatoes cool just a bit (you want warmth, but not so hot it wilts the greens), mix them gently with baby arugula, thinly sliced shallots, dried cranberries, pepitas, and optional feta or goat cheese crumbles. Pour in about six tablespoons of that glorious honey mustard dressing—then toss everything lightly to coat without bruising the leaves. If you prefer a plated salad, lay down extra mixed greens first, top with the potato mix, and finish with a drizzle of dressing.

Top Tip

After cooking this salad multiple times, I’ve learned a few tricks to make it shine every time. These small tweaks keep it fresh and perfectly balanced, no matter what.

Choose the Right Sweet Potatoes: Look for medium-sized, firm sweet potatoes without soft spots to get the best texture after roasting.
Don’t Overcrowd the Pan: Giving the sweet potatoes space ensures they roast crisp on the outside rather than steam—this creates that irresistible caramelization.
Toss Gently When Mixing: To keep the salad looking fresh and prevent bruised greens, fold the ingredients carefully with a large spoon or salad tongs.
Timing the Dressing: Dress the salad just before serving. If you make it too early, the greens can get soggy and wilt.

How to Serve Sweet Potato Salad with Honey Mustard Dressing Recipe

Garnishes

I like to sprinkle a few extra pepitas and a little more cheese on top when serving—it just elevates the textures and makes each bite delightful. For a pop of color, a few fresh herbs like chopped parsley or cilantro can brighten the plate.

Side Dishes

This salad makes a great side for grilled chicken or fish, but I also love pairing it with a big bowl of soup or a roast veggie platter for a cozy meal. It’s versatile enough for any season or occasion.

Creative Ways to Present

For special gatherings, I sometimes serve this salad layered in clear glass bowls to show off the colors, or individually plated with a drizzle of extra dressing artistically swirled around. It instantly feels fancier and is always a hit with guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover roasted sweet potatoes in an airtight container in the fridge for up to 3 days. When I’m ready to eat the salad again, I either bring the potatoes to room temperature or warm them gently in the oven before tossing with fresh greens and dressing. This keeps the salad tasting fresh and lively.

Freezing

Because of the fresh greens and dressing, I don’t freeze the entire salad. However, you absolutely can freeze just the roasted sweet potatoes ahead of time. Thaw and warm them before assembling the salad for added convenience on busy days.

Reheating

To reheat, I spread the sweet potatoes on a baking sheet and warm in a 350°F oven for about 10 minutes, just until heated through. This keeps them tender with a slight crisp on the edges without drying out. Once warm, toss with fresh greens and dressing.

Frequently Asked Questions:

Can I use a different type of mustard in the honey mustard dressing?

Absolutely! Dijon mustard or whole grain mustard both work really well and can add an extra layer of flavor to the dressing. Just adjust the amount to your taste preference.

Is this salad suitable for meal prepping?

Yes! You can roast the sweet potatoes up to 2 days in advance and keep them refrigerated separately from the greens and dressing. Combine just before eating to keep everything fresh and vibrant.

Can I make this salad vegan?

Definitely! Use a balsamic or orange vinaigrette instead of honey mustard dressing and skip the cheese. Adding toasted nuts or seeds can boost flavor and texture in place of cheese.

What’s the best way to dice the sweet potatoes for this salad?

Cut them into uniform ¾-inch cubes so they cook evenly and hold their shape. Leaving the skin on adds extra texture and nutrients.

Final Thoughts

This Sweet Potato Salad with Honey Mustard Dressing Recipe is one of those dishes that warms my heart every time I make it. It’s simple, stunning, and depends on just a handful of ingredients, but somehow comes together for a perfect balance of flavors and textures. I can’t recommend it enough for your next lunch, dinner, or gathering—you might just find it becoming a new favorite in your kitchen like I did!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way