Roasted Sweet Potato Salad

Roasted Sweet Potato Salad with arugula, chickpeas, feta, and pumpkin seeds served in a white marble bowl on FoodForYourGood.com — Fresh, colorful, and nourishing — Roasted Sweet Potato Salad made with arugula, chickpeas, feta, and pumpkin seeds. Find the full recipe at FoodForYourGood.com

Roasted Sweet Potato Salad is the kind of recipe that makes healthy eating feel exciting, colorful, and completely satisfying. With naturally sweet caramelized potatoes, peppery arugula, and creamy feta, this dish delivers a beautiful balance of flavor in every bite. Even better, the tangy honey Dijon dressing ties it all together, making this salad perfect for lunch, dinner, or entertaining.

Not only is this salad stunning on the table, but it’s also packed with nutrients that leave you feeling energized. Sweet potatoes are rich in fiber and vitamins, chickpeas bring plant-based protein, and pumpkin seeds add the crunch we all crave. Because the potatoes roast until golden and crisp on the edges, the warm base pairs perfectly with fresh greens.

Interestingly, sweet potatoes have been enjoyed for thousands of years, originating in Central and South America before becoming a global favorite. This salad honors that tradition while adding a modern, flavorful twist. Serve it warm, and it’s sure to become a seasonal favorite.

Recipe Yield: 4 servings

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1-inch cubes
1 cup cooked chickpeas, rinsed and drained
½ cup crumbled feta cheese
¼ cup toasted pumpkin seeds
2 cups baby arugula
½ cup red onion, thinly sliced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

2. Season the potatoes:
In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.

3. Roast until tender:
Spread potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and caramelized.

4. Make the dressing:
In a small jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.

5. Assemble the salad:
In a large serving bowl, combine roasted sweet potatoes, red onion, chickpeas, arugula, and half the feta. Drizzle with dressing and gently toss.

6. Garnish and serve:
Top with remaining feta and toasted pumpkin seeds. Serve warm or at room temperature for best flavor.

Helpful Tips to Perfect This Recipe

Balance the flavors: The sweetness of roasted sweet potatoes pairs beautifully with the tangy dressing and salty feta—don’t skip the combination.
Serve warm for depth: Although delicious chilled, serving the salad slightly warm brings out a richer, caramelized taste.
Customize the greens: Swap arugula for spinach, kale, or mixed greens to match your preference or what’s in season.

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