Arugula Sweet Potato Salad Recipe

This stunning salad came to be by accident. In a state of impending hanger, I threw together the leftovers scavenged from my fridge: fresh arugula, cooked wild rice, baked sweet potato fries (why not?), and ginger dressing.

I topped it with the leftover toasted nuts and seeds sitting in a bowl by the sink, and somehow summoned the energy to add some crumbled feta.

Spicy arugula offers a nutritious, green base. Fresh ginger in the salad dressing balances the sweetness of the caramelized, roasted sweet potatoes. I’ve been obsessed with wild rice in salads lately, since it offers such a great, chewy-tender texture and nutty flavor.

Arugula Sweet Potato Salad With Avocados And Pistachios Recipe

Crumbled feta, green onion and dried cranberries round it out to create a bold, beautiful fall and winter salad. This is a meal-in-a-bowl situation.

This is a seriously large salad that makes great leftovers. Be sure to store the salad and dressing separately if you intend to have leftovers that last for several days. You can toss it all together at once, but the arugula wilts fairly quickly—not a bad effect if you’re eating it all within a day or so.

You could also easily halve this recipe, if you don’t want to make an enormous amount at once. Either way, you’ll end up with some leftover dressing that you can use to improvise your own salads. Let me know how those turn out!

Roasted Sweet Potato Arugula Salad

If you have an Instant Pot, (affiliate link) check out the recipe notes for a foolproof and faster way to cook the wild rice.

Please let me know how this salad turns out for you in the comments! It’s not the quickest salad to make, but it keeps so well that it’s definitely worth the effort.

Thank you so much to everyone who filled out our 2019 reader survey. With over 5, 000 responses (holy moly!), I’m still reading through and taking notes on your answers.

Sweet Potato Salad

Thank you for your kind encouragement and suggestions. I’ve already implemented a few of the most frequent requests. You’ll now find a “jump to recipe” button at the top of every recipe post, in case you’re in a hurry or working on your grocery list.

I’m also investigating better search solutions, and I’ve fixed an issue with the mobile version of the menu so you now have easier access to all of the recipe filters.

I’m carefully considering your responses. Since I’m both the website developer and recipe developer, working on one side takes time from the other. I love stretching my brain in both directions, though, and keeping the Cookie and Kate team small. I’d rather grow slowly than burn out, because this is my absolute dream job.

Sweet Potato And Arugula Salad

These things take time. I also need time to sleep, and Cookie wants to go on more walks. Maybe I’ll make another cookbook. I’m definitely going on more vacations and hope you do, too.

This delicious salad recipe features roasted sweet potato, wild rice and arugula. It’s fresh, filling and nutritious! Enjoy this salad all week long. This recipe yields a

Instant pot option: Add the wild rice and 1 ¼ cups water to the Instant Pot. Secure the lid and move the steam release valve to Sealing. Select the Manual/Pressure Cook option and cook on high pressure for 22 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and give the rice a stir. Let the rice cool for at least 10 minutes before tossing with the remaining ingredients.

Arugula, Sweet Potato, And Walnut Salad With Dashi

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)

Fresh Arugulove Salad

© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This roasted sweet potato and arugula salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.

I wouldn’t describe myself as a “salad person”. You know, the type of person who happily munches on plates full of greens and veggies and, often annoyingly, can be overheard saying,

While I’m not a salad person, I am someone who recognizes their value and will, in rare circumstances, turn to a plate of greens for a side dish or even the main show. There’s evidence of this on this blog – there are, in fact, a few salads sprinkled in and around the more decadent dishes on this site (tomato & pickled beet salad and roasted beet salads with walnuts are a couple favorites) but they’re a rare breed and I’ve yet to corral them into their own category so that they might be easily found and admired. Although, with the addition of this roasted sweet potato and arugula salad, I may reconsider and set up a new “salads” category, let me think about it and get back to you later.

Recipe: Sweet Potato And Baby Arugula Salad

In the meantime, while I may not crave plates of greens, I do tend to crave things like potatoes and so it’s no surprise such ingredients find their way into my salads. Ingredients like roasted sweet potatoes take what might have been a sad plate of arugula and elevate it to new heights. The peppery fresh arugula pops when paired with the warm sweet potatoes – add a tangy Dijon dressing, crunchy walnuts, and creamy feta and you get a salad that’s anything but one-note: this roasted sweet potato and arugula salad offers a pleasing contrast of temperature and texture.

I tend to enjoy this salad as a main course when I’m trying to eat a little lighter, but it also stretches to serve a few more as a side dish for holiday meals or random Tuesday night dinners. Or, consider it for lunch – you can prep the components ahead of time and toss them together as a quick and easy mid-day meal.

And, as far as salad cravings go, who knows? This roasted sweet potato and arugula salad may be the first to trigger future salad cravings. I’ll keep you posted.

Tahini Mustard Sweet Potato, Lentil, And Arugula Salad

Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.

For a twist, I sometimes candy the walnuts ahead of time instead of tossing them in the salad plain. It adds a couple steps, but they are quite easy to do. I use a recipe from Natasha’s Kitchen. You can prep all of the ingredients for the salad ahead of time for easy lunches or dinners. I like to keep the components separate and toss them together before serving. The sweet potatoes are delicious warm, at room temperature, and cold.

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.This vegan arugula sweet potato salad is full of color and delicious flavors! It’s tossed in a cumin lime dressing and sprinkled with pumpkin seeds. Serve it for lunch or as a side to any meal.

Warm Brown Butter Sweet Potato, Pancetta, And Arugula Salad

I love when a recipe that I make on a whim turns out good enough to make it to the blog. That’s what happened with this arugula sweet potato salad. I threw it together last month when a friend asked me to bring a side for a birthday dinner.

An unopened container of arugula in the fridge and the dinner’s Mexican food theme were how I decided on the ingredient combination. Spicy arugula as the base, cumin and lime juice for the dressing, and speckles of pumpkin seeds and roasted sweet potato for some oomph.

It all turned out to be wonderfully delicious, and I knew that it had to officially become part of the Veg World library. So, here it is!

Roasted Sweet Potato Quinoa Salad With Arugula

Like most salads, this recipe is very easy. Be sure to scroll down to the recipe card for the full ingredients list and instructions.

Love this arugula sweet potato salad?! Check out the Arugula Apple Salad with Pecans, Roasted Chickpea Salad with Herb Yogurt Dressing, and the Chopped Kale Salad with Tahini Dressing. You may also enjoy the Roasted Pumpkin Salad with Apple Cider Dressing.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

Yates Yummies: Arugula Sweet Potato Salad

This colorful salad is made with arugula, roasted sweet potatoes, pumpkin seeds, and a cumin lime dressing. It's a great