This festive salad is a colorful mix of peppery arugula, roasted sweet potatoes, crunchy apples, cranberries, and creamy balsamic dressing.
Here’s a truth not commonly acknowledged: salad is the unsung hero of the Thanksgiving table. In a sea of beige, creamy, and savory dishes, salad brings the much-needed contrast, color, and crunch to balance out the weighty meal.
This is my go-to Thanksgiving salad because it’s made of universally-loved seasonal ingredients that complement the classic flavors of the holiday (whether you’re going with a turkey-centric meal or a plant-based Thanksgiving). If you don’t already serve a green salad for the holiday, I hope this one inspires you to start a new tradition.
Key Ingredients + Variations
- Arugula: Its pepperiness goes perfectly with sweet potatoes and tart apple. But you can certainly use baby spinach or mixed greens as a substitute.
- Sweet Potatoes: You can sub with roasted butternut squash if you want.
- Green Apple: I love how the tartness complements the sweetness of the potato, although a sweet apple would totally work, too. You can also sub the apple with halved green grapes!
- Dried Cranberries: Can be subbed with black raisins or dried currants.
- Almonds: Can be subbed with chopped walnuts or pecans, or pine nuts.
How to Make Arugula Sweet Potato Salad (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Roast the Sweet Potatoes
Cut the potato into small cubes, and toss them with oil, salt, and pepper. Roast in a preheated 425ºF oven until golden brown, about 25 minutes.
Step 2: Soak the Onion
Meanwhile, thinly slice the red onion and soak it in a bowl of cold water. This will tone down its pungency.
Step 3: Toast the Almonds
Place the almonds in a small dry skillet and toast over low heat until golden and fragrant, 4 to 5 minutes. Watch them carefully, since they can quickly go from golden to burnt.
Step 4: Make the Dressing
In a jar, combine the balsamic vinegar, olive oil, mustard, mayo, maple syrup, salt, and pepper. Tightly close the jar and shake it up until everything comes together. Alternatively, whisk the ingredients together in a bowl.
Step 5: Assemble the Salad
Be sure to cool the potatoes to room temp before assembling – otherwise, they will wilt the arugula.
When ready to serve, combine the arugula, sliced apples, roasted sweet potatoes, drained onions, cranberries, toasted nuts, and the dressing. Toss to coat and transfer to a serving platter.
Make-Ahead Tips
This salad is best served right away, so don’t assemble it until you’re ready to eat.
To prep in advance, you can roast and cool the sweet potatoes, and keep them in the fridge for up to 3 days. You can make the dressing and keep it in the fridge for up to 1 week. You can also toast the almonds and keep them in an airtight container in the pantry.
If bringing this salad to a potluck, you may combine all the solid ingredients and keep them at room temp for up to 1 hour, but do not dress the salad until you’re ready to serve it – otherwise, the arugula will wilt.
More Thanksgiving Recipes to Try
- Maple Roasted Spiced Carrots with Tahini
- Roasted Green Beans with Almonds
- Charred Balsamic Brussels Sprouts
- Vegetarian Mushroom-Leek Stuffing
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Arugula Sweet Potato Salad
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This fall salad is perfect for Thanksgiving and other festive gatherings.
Ingredients
For the Salad
- 1 medium sweet potato, cut into 3/4-inch cubes
- 1 tablespoon extra virgin olive oil
- Fine sea salt and freshly ground black pepper
- 1/4 cup sliced almonds* (see note below)
- 1/2 medium red onion, thinly sliced
- One 5-ounce clamshell arugula*
- 1 tart green apple (like Granny Smith), cored and thinly sliced
- 1/4 cup dried cranberries
For the Dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon or brown mustard
- 1 tablespoon mayo (conventional or vegan)
- 2 teaspoons pure maple syrup or honey
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425ºF.
- Place the sweet potatoes on a rimmed baking sheet, drizzle with a tablespoon of oil, and sprinkle with pinches of salt and pepper. Toss to coat, then arrange in a single layer. Roast until golden brown, about 25 minutes, tossing once about halfway through. (Cool to room temperature before adding to the salad.)
- Meanwhile, place 1/4 cup almonds in a small dry skillet over medium-low heat. Toast until golden and fragrant, tossing frequently, 4 to 5 minutes. Transfer to a plate to cool.
- Place the sliced onion in a small bowl of cold water and soak while you prep the remaining ingredients (at least 10 minutes).
- To make the dressing, combine all the dressing ingredients in a small jar, close tightly with a lid, and shake vigorously to combine. Alternatively, whisk everything together in a bowl.
- When ready to serve the salad, in a large bowl, combine the arugula, the sliced apple, drained onions, cooled sweet potatoes, toasted almonds, and 1/4 cup cranberries. Drizzle with the dressing and toss to coat. Transfer to a serving platter and serve immediately.
Notes
- You can sub the almonds with pine nuts, or chopped walnuts or pecans.
- You can sub the arugula with baby spinach or mixed greens.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 160
- Fat: 10.3 g
- Carbohydrates: 17.6 g
- Fiber: 2.6 g
- Protein: 2 g
Alicia says
This looks amazing! Do you have a vegan substitute for mayo you recommend for this dressing? I’m making this on thanksgiving 🙂
Alexandra Shytsman says
Hi Alicia! I’m so glad you like this recipe. This dressing works with both conventional and vegan mayonnaise.
Carmen says
The sweet potatoes in the picture look like yams. I purchased sweet potatoes and they are not the same color as what you have in your picture.
Alexandra Shytsman says
Hi Carmen! This recipe calls for a sweet potato and it’s what I used in the photo. From my understanding, sweet potatoes are often sold mislabeled as “yams” in the United States. Check out this article: https://www.southernliving.com/food/veggies/potatoes/sweet-potato/difference-between-yams-and-sweet-potatoes
Hope this helps! 🙂
eileen says
I really like your ingredients for this salad Could I substitute the mayo for greek yogurt ?
Thank You
Alexandra Shytsman says
Hi Eileen! I’m sure that would work quite well. Let me know how it turns out 🙂