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arugula sweet potato salad on a large serving dish with a spoon on a counter

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 as a side
Calories 346kcal


For the salad

For the dressing


  • 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!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!


  • 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.


Serving: 1serving | Calories: 346kcal | Carbohydrates: 27g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 256mg | Potassium: 650mg | Fiber: 5g | Sugar: 6g | Vitamin A: 16885IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg