Sweet Potato Arugula Salad Recipe

This Sweet Potato Arugula Salad Recipe is packed with pistachios, sweet potato, feta cheese and a delicious honey Dijon vinaigrette that pairs deliciously with arugula.

Now that summer is officially over, the temperatures are getting colder and we start to crave more comfort foods. However, that doesn’t mean you have to eat fatty and heavy meals all the time. In fact, we can still eat healthy during the cold weather such as soup, chili and salads. Yes, you are reading SALAD! I know so many people don’t enjoy eating salads this time of this year, but if you switch up the ingredients of your summer salads for fall components such as root veggies and fruits like apple, figs and pears, you will love it. Let’s try to bring the habit of eating salad into fall season too. 

Since this is a crazy time of year for most of us, I thought it’s a great time to share one of my favourite meal size salad recipes with you because it’s so filling and very easy and quick to make. This salad is also great to take with you to the office for a healthy and nourishing lunch.

This Sweet Potato Arugula Salad is very flavourful especially because the homemade honey Dijan vinaigrette and the roasted sweet potatos and is also packed with protein from the eggs. On top of that, the pistachios add great crunch and texture to the salad. I’m telling you this is a great option to have this season and you won’t even miss your corn/tomato salad from Summer. Enjoy!

Sweet Potato Arugula Salad Recipe

Yield: 4 people

Prep Time:

10 mins

Total Time:

10 mins

This Sweet Potato Arugula Salad Recipe is packed with pistachios, sweet potato, feta cheese and a delicious honey Dijon vinaigrette that pairs deliciously with arugula.

Print Recipe

5 from 1 vote

Ingredients

US Customary - Metric

• 4-5 cups arugula
• 1 cup baked sweet potato — diced
• 3 tablespoons Feta — crumbled
• 2 tablespoons pistachios
• 3 tablespoons homemade salad dressing
• 2 peeled and quartered hard-boiled eggs
• Salt and fresh ground black pepper to taste

Instructions

1. In a large salad bowl, mix together the arugula, sweet potato, feta and pistachios.
2. Just before serving, add the homemade salad dressing and toss until all the ingredients are coated.
3. Then, place the eggs on top of the salad.
4. Season with salt and ground black pepper to taste.
5. Enjoy!

Course: Salad

Cuisine: American

Keyword: gluten-free, Salad, side dish, Special Diet, vegetarian

All text and images © Olivia Ribas / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 138, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 86mg, Sodium: 287mg, Potassium: 277mg, Carbohydrates: 10g, Fiber: 2g, Sugar: 4g, Protein: 6g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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