Sweet Potato Arugula Salad
- Total Time: 80 minutes
- Yield: 4-5 servings
Description
This Sweet Potato Arugula Salad combines hearty roasted sweet potatoes with fresh arugula, caramelized onions, and a tangy apple cider vinaigrette for a delightful and satisfying dish.
Ingredients
- 3/4 cup (180 ml) of oil
- 1/2 cup (120 ml) of apple cider vinegar
- 2-3 tbsp of honey
- 2-3 tbsp of minced garlic
- Sea salt and pepper to taste
- 1 large red onion, cut into thin rings
- 1 large sweet potato, peeled and cut into cubes
- 2-3 tsp of olive oil
- 4 cups (960 ml) of fresh arugula
Instructions
- For the dressing: In a bowl, whisk together 3/4 cup of oil, 1/2 cup of apple cider vinegar, 2-3 tbsp of honey, and 2-3 tbsp of minced garlic. Season with sea salt and pepper to taste. Set aside.
- For the salad: Heat 2-3 tsp of olive oil in a skillet over low heat. Add the red onion rings and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
- Meanwhile, preheat the oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly crispy.
- In a large bowl, combine the roasted sweet potatoes, caramelized onions, and fresh arugula. Toss gently to mix.
- Drizzle the salad with the prepared dressing and toss again to coat evenly. Serve immediately.
Notes
- For a sweeter dressing, adjust the amount of honey to taste.
- The salad is best served immediately, but you can store leftovers in the fridge for up to 2 days.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Strawberry Spring Salad
- Arugula Chicken Salad
- Candied Sweet Potato Casserole
- Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
Frequently Asked Questions
Why do the caramelized onions need 30–40 minutes to cook?
Cook the red onion rings over low heat with occasional stirring for 30–40 minutes. Low, slow heat allows the onions’ natural sugars to break down and caramelize to a golden brown without burning — rushing them over higher heat produces steamed, limp rings instead of the sweet, jammy result I’m after.
Why does the recipe say to serve the salad immediately after tossing?
Arugula wilts quickly once dressed, especially when tossed with warm roasted sweet potatoes and the apple cider vinegar dressing. You can refrigerate leftovers for up to 2 days, but the arugula will be noticeably softer — for the fresh, peppery crunch, serve right after combining.
