sweet potato salad in bowl

Roasted Sweet Potato and Arugula Salad

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sweet potato salad in bowl
Looking for a delicious salad that incorporates fall produce? Between roasted sweet potato, tart green apple, crunchy pecans, and peppery arugula – you’ll find each bite to be different from the last. A salad with variety is the key to fun and healthy eating.

Prep time: 15 minutes
Cook time: 10 minutes
Makes: 4 servings


For the salad:

  • 1 small sweet potato
  • 28 g / 2 tbsp Crystal margarine, melted
  • 1 g / 1/4 tsp salt
  • 1 g / 1/4 tsp black pepper
  • 125 g / 5 cups fresh arugula, washed and dried
  • 1 medium green apple, sliced
  • 1/2 small red onion, sliced
  • 35 g / 1/3 cup pecans, chopped

For the dressing:

  • 30 ml / 2 tbsp apple cider vinegar
  • 15 ml / 1 tbsp lemon juice
  • 15 ml / 1 tbsp Dijon mustard
  • 14 g / 2 tsp maple syrup
  • 56 g / 1/4 cup Crystal margarine, melted and cooled
  • Kosher salt and pepper, to taste


  1. Pre-heat oven to 400℉ (200℃).
  2. Peel sweet potato, quarter lengthwise and cut in slices 1/4 inch (6 mm) thick. Place sweet potato on a baking sheet and toss with melted Crystal margarine, salt and pepper. Roast for 12 minutes and let cool.
  3. sweet potato on roasting pan
    roasted sweet potato

  4. Meanwhile, mix vinegar, lemon juice, mustard, and maple syrup in a blender until combined. With the blender running, slowly pour in melted Crystal margarine and blend for another 30 seconds. Season to taste with salt and pepper and set aside.
  5. salad dressing before blended
    salad dressing in blender

  6. In a large bowl combine the arugula, apple, onion, and sweet potato. Toss with half of the dressing and sprinkle the pecans over top. Serve immediately with the rest of the dressing on the side.
  7. apples, pecan, and red onion

Chef Notes

  • This salad easily becomes a main course for two. Simply top with your favourite protein such as grilled chicken, fish or chickpeas, and enjoy a healthy dinner.

sweet potato salad in bowl

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