Sweet Potato Salad

This salad is topped with hearty sweet potatoes. Sweet potatoes are high in beta-carotene, potassium, and manganese and are perfect to add to any salad. For this one, we added some pumpkin seeds and diced green apple to add a bit of crunchiness.

Sweet Potato Salad
5 from 1 vote

Sweet Potato Salad

This tasty sweet potato salad recipe is healthy and hearty without the excessive calories.

Course Side Dish
Cuisine American
Keyword sweet potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 2 servings
Calories 224 kcal
Author Openfit


  • 1 Tbsp. olive oil extra-virgin
  • tsp. red wine vinegar
  • 1 tsp. fresh lemon juice
  • ½ tsp. raw honey (or pure maple syrup)
  • 1 dash sea salt or Himalayan salt
  • 1 tsp. chopped fresh herbs like basil, oregano or parsley, (to taste; optional)
  • 1 small baked sweet potato peeled, cut into ½-inch cubes
  • 1 medium Granny Smith apple chopped
  • ½ medium red bell pepper chopped
  • 1 stalk green onion finely sliced
  • 2 Tbsp. fresh cilantro finely chopped
  • 4 cups fresh arugula
  • 2 Tbsp. raw pumpkin seeds toasted (or chopped raw walnuts)


  1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend. Set aside.

  2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.

  3. Drizzle dressing over sweet potato mixture; toss gently to blend.

  4. Evenly top two serving plates with arugula. Evenly top with sweet potato mixture; sprinkle with pumpkin seeds.

Recipe Notes

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.


The Nutrition Facts box below provides estimated nutritional information for this recipe.