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 vegan side dish and can be easily turned into a main dish.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings as a side

Calories 346kcal

Author Lizzie Streit, MS, RDN

Ingredients

For the salad

2 small sweet potatoes or 1 large
1 tablespoon extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
5 ounces baby arugula
½ cup pumpkin seeds dry roasted and salted

For the dressing

¼ cup extra virgin olive oil
3 to 4 tablespoons lime juice from about 2 limes
1 teaspoon ground cumin
¼ teaspoon salt

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone veggie mat.
Scrub the sweet potatoes clean. Peel if desired (I like to keep the skin). Slice the sweet potatoes into ½-inch cubes.
Transfer the cubed sweet potatoes to the lined baking sheet. Toss them with the olive oil, salt, and pepper, and arrange in a single layer. Roast for 25 to 30 minutes until tender and lightly browned.
While the sweet potatoes are roasting, combine the arugula and pumpkin seeds in a large bowl. In a separate bowl or measuring cup, whisk together the olive oil, lime juice, cumin, and salt.
Add the cooked sweet potatoes to the arugula and pumpkin seeds when they are finished roasting. Toss the salad in the dressing. Serve, and enjoy!
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Notes

Possible additions: cotija, feta, or goat cheese crumbles.
To make the salad a main dish, add some chickpeas, chicken, or salmon for extra protein.
If you are making the salad in advance, store the salad ingredients and dressing in separate containers. Wait to add the dressing until right before serving.

Nutrition