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.
Servings 4 as a side
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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- 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