There’s something about a salad that manages to be both hearty and refreshing, and this Sweet Potato Salad with Arugula, Walnuts, and Feta hits that balance perfectly.
The roasted sweet potatoes add warmth and natural sweetness, while the peppery arugula provides a fresh, crisp base. Add in crunchy walnuts and creamy, salty feta, and you’ve got a dish that’s as satisfying as it is flavorful. This salad is perfect as a light lunch, a colorful side dish, or even a meatless main course.
Helpful Tips
1. Roast the Sweet Potatoes to Perfection
For the best texture and flavor, cut the sweet potatoes into evenly sized pieces to ensure they cook evenly. Toss them with olive oil, salt, and a sprinkle of smoked paprika or cinnamon before roasting to enhance their natural sweetness. Roast at 400°F until they’re golden and tender, about 25-30 minutes.
2. Toast the Walnuts
Toasting the walnuts is a small step that makes a big difference. Heat them in a dry skillet over medium heat for a few minutes until fragrant. This process brings out their nutty flavor and adds extra crunch to the salad. Just be sure to keep an eye on them so they don’t burn!
3. Build the Salad Just Before Serving
To keep the arugula fresh and vibrant, assemble the salad right before serving. Toss the arugula, roasted sweet potatoes, and walnuts together, then crumble the feta over the top. Dress lightly with a vinaigrette made from olive oil, lemon juice, and a touch of honey for the perfect balance of tangy and sweet.
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Sweet Potato Salad
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups arugula
- ½ cup walnuts toasted
- ½ cup crumbled feta cheese
- 1/4 cup olive oil for dressing
- 2 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika (if using), salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until they are tender and slightly caramelized. Let them cool slightly.
- While the sweet potatoes are roasting, toast the walnuts. Place them in a dry skillet over medium heat and stir frequently for 3-5 minutes, until fragrant and lightly browned. Remove from heat and let cool.
- In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
- In a large bowl, combine the arugula, roasted sweet potatoes, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
- Sprinkle the crumbled feta over the top of the salad. Serve immediately.
Nutrition
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.
Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.