Want healthy meals your kids will love?

Roasted Sweet Potato Salad


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.

Roasted sweet potatoes, arugula, dried cranberries and goat cheese in a ceramic serving bowl.

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 needed to make sweet potato salad with arugula and goat cheese.

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
Process shots showing how to make roasted sweet potato salad with arugula with goat cheese.

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!
A large ceramic serving bowl with sweet potatoes, arugula, pecans, and goat cheese with a checked linen.

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.

An overhead shot of arugula salad with sweet potatoes, dried cranberries, and crumbled goat cheese.

More Delicious Salad Recipes:

Print Recipe Pin Recipe
4.4 from 10 votes

Roasted Sweet Potato Salad

Roasted sweet potatoes, dried cranberries, goat cheese and maple vinaigrette make this salad a fantastic lunch or impressive side dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 318kcal


Sweet Potatoes




  • Preheat your oven to 425 ℉.
  • In a medium mixing bowl, add peeled and cubed sweet potatoes, 2 tablespoons olive oil, salt and pepper. Stir to combined so that the sweet potatoes are coated. Transfer to a parchment lined baking sheet and baking for 20 minutes. Stir halfway through so that the sweet potatoes are evenly roasted. They should be fork tender when done. Remove from the oven and let them cool.
  • While the sweet potatoes are in the oven, make the dressing. In a small bowl, whisk together the apple cider vinegar, dijon mustard, maple syrup, olive oil, garlic powder, salt and pepper.
  • In a large salad bowl, combine arugula, toasted pecans, dried cranberries, and crumbled goat cheese. Add the cooled sweet potatoes. Whisk the dressing once more and then drizzle over everything and stir gently to combine. You can garnish the top of the salad with a few more pecans, dried cranberries and goat cheese before serving. Enjoy!


Calories: 318kcal | Carbohydrates: 31g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 745mg | Potassium: 492mg | Fiber: 5g | Sugar: 11g | Vitamin A: 16550IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg
Keyword : sweet potato salad


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


This salad looks very beautiful!
Do you think I can make it with some leftover fresh cranberries?
And do you think it will go with some grilled Tilapia?

we have purple ones he, I well try them and do you have to use cranberry is there any other dried fruit you can use.i can’t eat them.