Introduction
This Sweet Potato & Arugula Salad is a deliciously warm, hearty, and vibrant dish that combines a variety of textures and flavors. The natural sweetness of roasted sweet potatoes pairs beautifully with the creamy, tangy goat cheese, while the peppery bite of fresh arugula adds a layer of complexity. Toasted pecans bring a satisfying crunch, making this salad both filling and nutritious. Perfect as a standalone dish for a light dinner or served as a side, this salad is a crowd-pleaser that highlights seasonal ingredients in a fresh and sophisticated way. A simple vinaigrette ties all the elements together, making it a healthy and flavorful option for any occasion.
Ingredients:
For the Salad:
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 5 cups fresh arugula
- 4 oz goat cheese, crumbled
- 1/2 cup pecans, roughly chopped
- 1 tablespoon maple syrup (for glazing the pecans)
- 1/4 small red onion, thinly sliced
- 1/4 cup dried cranberries or pomegranate seeds (optional for added sweetness)
For the Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Preparation:
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, black pepper, smoked paprika, and garlic powder.
- Spread the sweet potatoes evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
- Remove from the oven and let cool slightly.
Step 2: Toast the Pecans
- While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the chopped pecans and toast them for about 3-4 minutes, stirring frequently to prevent burning.
- Once toasted, add 1 tablespoon of maple syrup and a pinch of salt, stirring quickly to coat the pecans. Cook for another 1-2 minutes until the syrup has caramelized slightly.
- Transfer the pecans to a piece of parchment paper to cool and harden.
Step 3: Prepare the Vinaigrette
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Taste and adjust seasoning as needed.
Step 4: Assemble the Salad
- In a large salad bowl, combine the arugula, warm roasted sweet potatoes, crumbled goat cheese, thinly sliced red onion, and dried cranberries (if using).
- Drizzle the salad with the prepared vinaigrette and toss gently to combine.
Step 5: Garnish and Serve
- Add the glazed, toasted pecans on top of the salad for a crunchy finish.
- Serve immediately while the sweet potatoes are still warm and the goat cheese is slightly melting.
Cooking Note:
For the best flavor, serve the salad while the roasted sweet potatoes are still warm. The heat from the sweet potatoes will slightly soften the goat cheese, creating a creamy texture that blends beautifully with the fresh arugula. Adjust the sweetness of the vinaigrette to your taste—add more honey for a sweeter dressing or more Dijon mustard for extra tang.
Serving Suggestions:
- This salad makes a great main dish for a light lunch or dinner when paired with a slice of crusty bread.
- Serve it as a side dish at holiday gatherings, especially during the fall and winter months when sweet potatoes are in season.
- Pair it with grilled chicken, salmon, or roasted turkey for a complete and satisfying meal.
- Consider adding a poached egg on top for a luxurious brunch option.
Tips:
- Choosing Sweet Potatoes: Go for firm, smooth sweet potatoes without soft spots for the best roasting results.
- Dressing Alternative: A lemon vinaigrette also works well for a brighter flavor—just swap the balsamic vinegar with freshly squeezed lemon juice.
- Make Ahead: You can prepare the roasted sweet potatoes and the vinaigrette ahead of time. Store them separately in the fridge and assemble the salad just before serving.
- Vegan Option: Replace the goat cheese with a vegan cheese alternative and use maple syrup instead of honey in the vinaigrette.
- Add Protein: For a more filling salad, add grilled chicken, crispy chickpeas, or even quinoa.
- Crunchy Variation: Add a handful of thinly sliced radishes or roasted pumpkin seeds for extra crunch and color.
Conclusion
Sweet Potato & Arugula Salad with Goat Cheese & Toasted Pecans is a simple yet elegant dish that showcases the best of fresh, seasonal ingredients. The combination of flavors—sweet roasted sweet potatoes, creamy goat cheese, peppery arugula, and crunchy pecans—creates a salad that’s not only beautiful to look at but also incredibly satisfying to eat. The light vinaigrette brings everything together with just the right balance of sweetness and acidity, making this dish a go-to for any occasion. It’s a perfect mix of flavors and textures, proving that salads can be both comforting and exciting.
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Sweet Potato and Arugula Salad with Goat Cheese and Toasted Pecans
- Total Time: 45 minutes
Ingredients
For the Salad:
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 5 cups fresh arugula
- 4 oz goat cheese, crumbled
- 1/2 cup pecans, roughly chopped
- 1 tablespoon maple syrup (for glazing the pecans)
- 1/4 small red onion, thinly sliced
- 1/4 cup dried cranberries or pomegranate seeds (optional for added sweetness)
For the Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, black pepper, smoked paprika, and garlic powder.
- Spread the sweet potatoes evenly on the baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
- Remove from the oven and let cool slightly.
Step 2: Toast the Pecans
- While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the chopped pecans and toast them for about 3-4 minutes, stirring frequently to prevent burning.
- Once toasted, add 1 tablespoon of maple syrup and a pinch of salt, stirring quickly to coat the pecans. Cook for another 1-2 minutes until the syrup has caramelized slightly.
- Transfer the pecans to a piece of parchment paper to cool and harden.
Step 3: Prepare the Vinaigrette
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Taste and adjust seasoning as needed.
Step 4: Assemble the Salad
- In a large salad bowl, combine the arugula, warm roasted sweet potatoes, crumbled goat cheese, thinly sliced red onion, and dried cranberries (if using).
- Drizzle the salad with the prepared vinaigrette and toss gently to combine.
Step 5: Garnish and Serve
- Add the glazed, toasted pecans on top of the salad for a crunchy finish.
- Serve immediately while the sweet potatoes are still warm and the goat cheese is slightly melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 per serving
- Sodium: 260mg
- Protein: 7g