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Home > Resources > Recipes > Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

By Whole Foods Market

Serves 4 to 6

This sweet potato and tangy arugula salad just might become a new tradition for your holiday table.


  • 2 small sweet potatoes, diced

  • 1/2 red onion, thinly sliced

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon ground cinnamon, divided

  • 1/2 cup balsamic vinegar

  • 1/4 cup honey

  • 2 tablespoons finely chopped chives

  • 4 cups baby arugula

  • 3 medium radishes, sliced paper thin


Preheat oven to 400°F. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula.

Nutritional Info:
PER SERVING:160 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 85mg sodium, 39g carbohydrate (5g dietary fiber, 23g sugar), 3g protein