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Home » Recipes » Course » Salads

Arugula & Sweet Potato Salad with Mint Yogurt Dressing

By: Thomas Published: 20 Mar, 18 Updated: 26 Sep, 22 4 Comments

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5 from 1 vote

Arugula & Sweet Potato Salad

Sweet potatoes meet avocado and mint in this fresh arugula salad!

What better way to start off Spring than with a healthy and super green salad? I know what you are going to say. Yes, it's still cold out there, around 30°F here today, but at least this salad is loaded with roasted sweet potatoes, which brings the well-needed carbs to defy the cold.

Arugula & Sweet Potato Salad

This salad comes together very quickly, the longest step is roasting the sweet potatoes, which takes approximately 25 minutes. First, sweet potatoes are tossed with olive oil, smoked paprika, ground cumin, oregano, and finally salt. Then they are roasted to perfection: until they become soft and golden brown. Seriously, roasted sweet potatoes are the best, especially when they are sweet and melty on the inside.

Arugula & Sweet Potato Salad

In the meantime, you prepare the dressing. I went with yogurt to keep the salad lighter and increase the creamy factor. Plus yogurt helps balance with the slight bitterness of the arugula. Now if you are not a fan of arugula, just go with baby spinach, massaged kale, or even lamb's lettuce. Basically any green will work!

Back to the dressing, yogurt is flavored with freshly chopped mint, tahini, olive oil, rice vinegar for some tanginess, and minced garlic. I also added a teaspoon of maple syrup, once again to balance with the bitterness of the salad.

Arugula & Sweet Potato Salad

Now onto the add-ins. First, we have toasted pine nuts and sunflower seeds for some crunch, I always add nuts and/or seeds to salads, it's an obsession. Then for a nice kick, we have red pepper flakes, cucumber for more freshness, and avocado for creaminess.

Garnish with a few mint leaves, drizzle with the yogurt dressing, toss and enjoy!

Arugula & Sweet Potato Salad

This green salad is healthy, refreshing, and hearty! It would go very well with these Sesame & Peanut Tempeh Skewers, Vegan Fried Goat Cheese Balls, or even this Crispy Tofu Sheet Pan!

Let me know in the comments if you try this recipe!

Arugula & Sweet Potato Salad

Arugula & Sweet Potato Salad

📖 Recipe

Arugula & Sweet Potato Salad with Mint Yogurt Dressing

5 from 1 vote
Author: Thomas
Delicious arugula salad with roasted sweet potato, avocado, pine nuts, and a creamy mint yogurt dressing. Easy, fresh, and healthy!
Print Pin Review
Prep Time : 20 minutes mins
Cook Time : 25 minutes mins
Total Time : 45 minutes mins
Servings 4 servings
Calories 371 kcal

Ingredients
 
 

  • 1 large sweet potato cut into 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • â…› teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 4 cups arugula or baby spinach, kale, etc
  • 2 tablespoon toasted pine nuts
  • 1 tablespoon sunflower seeds
  • ¼ teaspoon red pepper flakes
  • 1 small avocado sliced or cut into cubes
  • ½ cucumber sliced

Mint Yogurt Dressing

  • â…“ cup non-dairy yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon tahini or almond butter
  • 1 tablespoon white rice vinegar
  • 1 teaspoon maple syrup
  • 1 clove of garlic minced
  • 4-5 fresh mint leaves finely chopped
  • ¼ teaspoon salt
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Instructions
 

  • Preheat oven to 400 °F (200°C) and line a baking sheet with parchment paper. Set aside.
  • In a large bowl, mix the sweet potato cubes with the olive oil, smoked paprika, ground cumin, oregano, and salt, toss to coat. Transfer to the prepared baking sheet and bake for about 25 minutes, or until the sweet potatoes are soft and golden brown. Remove from the oven and drizzle with the balsamic vinegar, toss to coat and set aside to cool.
  • In the meantime, prepare the dressing: In a small bowl, combine all the ingredients together. Taste and adjust seasonings if needed. If the dressing appears too thick, thin with a couple tablespoons of water.
  • To make the salad, divide the arugula into 4 serving bowls, or plate. Top with roasted sweet potato, pine nuts, sunflower seeds, and red pepper flakes. Top with the avocado and cucumber slices, and drizzle with the mint yogurt dressing. Garnish with a few mint leaves. Toss to combine and coat the arugula with the dressing. If you prefer, you can also make the salad in one large bowl and then serve.
  • The salad is best fresh but will keep for up to 2 days covered in the refrigerator

Nutrition

Serving: 1 serving | Calories: 371 kcal | Carbohydrates: 41.1 g | Protein: 7.2 g | Fat: 21.8 g | Fiber: 9.1 g | Sugar: 13.5 g
Course : Salad
Cuisine : Mediterranean
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants

 

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  1. Sara

    March 27, 2018 at 7:44 pm

    What a beauty! Arugula (or rocket, as we call it on this side of the pond) and sweet potato is such a great flavour combination.

    Reply
    • Thomas

      March 30, 2018 at 5:49 am

      Thanks Sara!

      Reply
  2. Joanna

    May 07, 2018 at 9:34 pm

    5 stars
    This salad was soo yummy! The mint yogurt dressing is to die for! Truly an amazing dish!

    Reply
    • Thomas

      May 09, 2018 at 5:46 am

      So glad to hear you liked the salad and dressing Joanna! Thanks for the rating!

      Reply

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