Categorized:

  • Appetizers & Salads
  • Fall Faves
  • Sides & Sauces
  • Thanksgiving

Tagged:

  • apples
  • arugula
  • cinnamon
  • cranberries
  • dijon mustard
  • feta cheese
  • ginger
  • lemons
  • maple syrup
  • olive oil
  • oranges
  • pecans
  • sweet potatoes
Close up photo of a sweet potato salad. - 1

Sweet Potato Salad

Ingredients

Salad

  • 1 1/2 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 Tbsp olive oil
  • Salt and black pepper
  • 5 oz. baby arugula
  • 1 medium Granny Smith apple, very thinly sliced
  • 3/4 cup feta cheese
  • 1/3 cup dried cranberries

Dressing

  • 1/3 cup olive oil
  • 2 1/2 Tbsp fresh lemon juice
  • 2 tsp orange zest (from 1 navel orange)
  • 1 tsp real maple syrup
  • 2 tsp dijon mustard

Maple Pecans

  • 1 cup chopped pecans
  • 3 Tbsp real maple syrup
  • 1/4 tsp (heaping) ground ginger
  • 1/4 tsp cinnamon

Instructions

  • Prepare oven and pan: Place oven rack in upper third of the oven and preheat oven to 425 degrees. Spray a 18 by 13-inch rimmed baking sheet with non-stick cooking spray or line with a sheet of parchment paper.
  • Roast sweet potatoes: Place potatoes on baking sheet, drizzle with 1 Tbsp olive oil and season with salt and pepper to taste. Toss to evenly coat then spread into an even layer.
  • Bake sweet potatoes in oven until tender, about 20 to 25 minutes (note that if you didn’t use parchment paper you can broil them during the last few minutes for a more browning if desired).
  • Let sweet potatoes cool for at least 10 minutes once removed from the oven so it doesn’t cook and wilt the arugula.
  • Make the dressing: While potatoes are roasting and cooling, prepare dressing. In a mixing bowl whisk together all the dressing ingredients including olive oil, lemon juice, orange zest, 1 tsp maple syrup, and the dijon mustard. Season with salt to taste. Transfer to fridge to chill.
  • Make the maple ginger candied pecans: Heat a 10-inch non-stick skillet over medium heat. Add pecans, maple syrup and sprinkle over ginger, cinnamon and 2 pinches of salt.
  • Cook pecans, tossing almost constantly, until golden brown and maple syrup is no longer so sticky, about 5 to 6 minutes. If needed reduce heat to medium-low during cooking so they don’t burn. Immediately transfer to a sheet of parchment paper to cool.
  • Assemble salad: In a large salad bowl toss together arugula with half of the dressing. Top with apple slices, roasted sweet potatoes, maple-ginger candied pecans, feta and cranberries. Drizzle over remaining dressing and serve right away.

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