Vegan Roasted Sweet Potato Salad with Herb Dressing

Total time50 min

Prep time15 min

Cook time30 min

Vegan Roasted Sweet Potato Salad with Herb Dressing

Golden, caramelized sweet potato cubes are roasted until crisp at the edges and tender inside, then tossed warm with peppery arugula, fresh parsley, and chives so the greens wilt just slightly under the heat. A bright, tangy dressing built on apple cider vinegar and olive oil, with a touch of thyme, coats every piece without weighing the salad down. Toasted pumpkin seeds scattered over the top add a satisfying crunch and a little nutty depth to finish things off. It's an easy make-ahead side or light lunch that comes together in one pan and one bowl, and it's a great option to add to your vegan recipe rotation. Serve it warm for maximum coziness or at room temperature for effortless picnic and potluck duty.

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Ingredients

4 servings

For the salad

2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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2 tbsp olive oil
½ tsp salt
3 cups arugula
¼ cup fresh parsley, roughly chopped
2 tbsp fresh chives, thinly sliced
⅓ cup pumpkin seeds (pepitas)

For the dressing

2 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
½ tsp dried thyme
¼ tsp salt

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Spread the sweet potato cubes on the prepared baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat evenly.

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