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.
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.
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:
- 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.
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:
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.
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.
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.
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!
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Sweet Potato Salad with Honey Mustard Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy Sweet Potato Salad is a vibrant, hearty fall salad featuring tender roasted sweet potatoes, fresh baby arugula, dried cranberries, pepitas, and tangy feta cheese, all tossed in a flavorful honey mustard dressing. This salad combines sweet, savory, and crunchy textures for a satisfying side or light main dish.
Ingredients
Sweet Potato Salad
- 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
- ½ medium shallot, thinly sliced into half moons
- ¼ cup dried cranberries or cherries
- ¼ cup pepitas
- ¼ cup feta or goat cheese crumbles (optional)
Dressing
- 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan option)
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Dice the sweet potatoes into ¾ inch cubes, leaving the skin on. In a large bowl, toss the sweet potatoes with the olive oil, garlic powder, kosher salt, and fresh ground black pepper until evenly coated.
- Roast Sweet Potatoes: Line a baking sheet with parchment paper and spread the sweet potato cubes in an even layer. Roast in the oven for about 25 minutes until tender and browned on the bottom.
- Make Dressing: While the potatoes roast, prepare the Honey Mustard Dressing or your chosen alternative dressing.
- Assemble Salad: Once the sweet potatoes are done, let them cool slightly. In a large bowl, combine the roasted sweet potatoes, baby arugula, shallot slices, dried cranberries, pepitas, and cheese crumbles if using. Add 6 tablespoons of dressing and toss gently to combine.
- Serve Salad: Serve immediately as a warm or room temperature salad. For a plated salad variation, add 2 to 3 cups of mixed greens to plates, top with the potato mixture, and drizzle with extra dressing.
Notes
- This salad is perfect for fall with its mix of sweet roasted potatoes and tangy cheese.
- You can prepare the roasted sweet potatoes ahead and refrigerate; bring to room temperature or warm slightly before assembling.
- For a vegan version, substitute the cheese with a vegan option and use Orange Vinaigrette instead of Honey Mustard Dressing.
- Baby arugula is preferred for its milder flavor; regular arugula can be more bitter.
- Pepitas add a nice crunch but can be swapped for toasted nuts if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 381 kcal
- Sugar: 21.3 g
- Sodium: 286.4 mg
- Fat: 13.5 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 11.6 g
- Trans Fat: 0 g
- Carbohydrates: 61.7 g
- Fiber: 8.2 g
- Protein: 6.5 g
- Cholesterol: 0 mg
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