Introduction

Sweet Potato Arugula Salad is a vibrant and satisfying dish combining roasted sweet potatoes with peppery arugula, tangy goat cheese, and crunchy pecans. Finished with a splash of blush wine vinaigrette, this salad is perfect as a light meal or a flavorful side.

A white plate filled with a salad showing three main layers: at the bottom a fresh green layer of arugula leaves, on top medium-sized chunks of roasted orange sweet potatoes evenly spread, followed by a scattered mix of small white crumbles of cheese, dark brown pecan halves, and bright red pomegranate seeds. The plate is placed on a red and white checked cloth over a white marbled surface. Two silver serving spoons rest on the left side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
1/2 tsp smoked paprika
4 cups arugula
1/4 cup crumbled goat cheese
1/3 cup pomegranate seeds
1/4 cup BRIANNAS Blush Wine Vinaigrette
2 tbsp pecans

Instructions

Step 1: Preheat your air fryer to 400°F (200°C).
Step 2: Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly in the air fryer basket. Roast for 10–14 minutes, flipping halfway through, until golden and tender.
Step 3: While the sweet potatoes roast, rinse and dry the arugula thoroughly.
Step 4: In a large serving bowl, layer the arugula, then add the roasted sweet potatoes, crumbled goat cheese, pomegranate seeds, and pecans.
Step 5: Drizzle the BRIANNAS Blush Wine Vinaigrette over the salad.
Step 6: Toss gently to combine all the ingredients and serve immediately.

Tips & Variations

For a nut-free version, substitute pecans with toasted pumpkin seeds or omit them altogether.
Roast sweet potatoes in the oven at 425°F for 20-25 minutes if you don’t have an air fryer.
Add a handful of cooked quinoa or farro to make this salad more filling.
Use feta cheese instead of goat cheese for a different tangy flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the roasted sweet potatoes gently in the oven or microwave before tossing with fresh arugula and dressing to keep everything fresh and crisp.

How to Serve

A large white plate filled with a layered salad starting with a base of fresh dark green arugula leaves, topped with medium-sized, irregular chunks of roasted orange sweet potatoes coated with spices, scattered whole and halved dark brown pecan nuts, bright red pomegranate seeds, and small white crumbles of cheese spread evenly across the top. Two shiny silver serving spoons rest on the left side of the plate. The plate is placed on a white marbled surface with a folded red and white checkered cloth underneath, visible on the right and bottom sides of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven instead of an air fryer?

Yes, you can roast the sweet potatoes in a preheated oven at 425°F for about 20-25 minutes, turning once halfway, until tender and golden.

Can I prepare this salad ahead of time?

Prepare the roasted sweet potatoes ahead and store separately. Assemble the salad just before serving to keep the arugula crisp and the goat cheese fresh.

Sweet Potato Arugula Salad Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This Sweet Potato Arugula Salad features roasted sweet potatoes seasoned with smoked paprika paired with fresh arugula, crumbled goat cheese, crunchy pecans, and vibrant pomegranate seeds. Tossed with a sweet and tangy BRIANNAS Blush Wine Vinaigrette, this salad makes a deliciously balanced and colorful side dish or light meal that combines sweet, smoky, nutty, and fresh flavors.

Author: Ella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Salad
Method: Air Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Salad

2–3 medium sweet potatoes, peeled and cut into 1-inch cubes
4 cups arugula, rinsed and dried
1/4 cup crumbled goat cheese
1/3 cup pomegranate seeds
2 tbsp pecans

Seasoning & Dressing

2 tbsp olive oil
1/2 tsp smoked paprika
Salt, to taste
Black pepper, to taste
1/4 cup BRIANNAS Blush Wine Vinaigrette

Instructions

Preheat Air Fryer: Set your air fryer to 400°F to prepare for roasting the sweet potatoes.
Season Sweet Potatoes: In a bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated.
Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly in the air fryer basket and roast for 10 to 14 minutes, flipping halfway through cooking, until the sweet potatoes are golden and tender.
Prepare Arugula: While the sweet potatoes roast, rinse and dry the arugula thoroughly to remove any moisture.
Assemble Salad: In a serving bowl, layer the arugula, then top with the warm roasted sweet potatoes, crumbled goat cheese, pomegranate seeds, and pecans.
Add Dressing and Toss: Drizzle BRIANNAS Blush Wine Vinaigrette over the salad. Toss gently to combine all ingredients and evenly distribute the dressing.
Serve: Enjoy this flavorful and colorful sweet potato arugula salad immediately as a side dish or light main course.

Notes

Ensure sweet potatoes are cut into uniform pieces for even cooking in the air fryer.
Adjust seasoning of salt and pepper according to taste.
Can substitute pecans with walnuts or almonds for variation.
Use fresh pomegranate seeds for the best color and flavor impact.
This salad is best served fresh; leftovers can be refrigerated for up to 1 day but the arugula may wilt.

Keywords: sweet potato salad, arugula salad, air fryer sweet potatoes, fall salad, healthy salad, goat cheese salad, pomegranate salad, pecan salad, BRIANNAS Blush Wine Vinaigrette