Roasted sweet potatoes are in my top five favorite items to cook. I find sweet potatoes to be a good introduction into other vegetables. They have flavor but not enough to be off putting, they are the right amount of earthy and sweet, and they can be cooked in numerous ways. This sweet potato salad is less of a recipe and a sort of guide for a grain based salad that I eat nearly every week. You could practically swap out the arugula, Kamut, and lentils for your favorite in each category. It’s hard to mess up this salad.
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Sweet Potatoes
2 cups 1/2″ peeled and cubed sweet potatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Salad
3 cups packed baby arugula
1/2 cup cooked Kamut (or quinoa)
1/2 cup cooked black lentils
1/4 cup pepitas
1/4 cup feta
2 fried eggs
Dressing
3 tablespoons olive oil
1 apple cider vinegar
1 teaspoon brown mustard
Pinch of salt
Instructions
- Preheat oven to 400˚. Toss sweet potatoes with olive oil, salt, and pepper. Spread in a single layer on a sheet tray covered with parchment paper. Roast sweet potatoes until tender and starting to brown, 25 to 30 minutes. Let cool slightly before adding to salad.
- When ready to assemble the salad, combine the arugula with the kamut, lentils, pepitas, and feta in a bowl.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and salt. Add sweet potatoes the arugula mixture, pour dressing over and toss until everything is well combined and coated.
- Divide salad onto two plates and top with a fried egg.
Sweet Potato Salad
variations
As mentioned above, this salad is more of a guide to making your own sweet potato salad. The sweet potatoes pair well with so many combinations of things that I think I could almost have a second site devoted to just that. A few ideas though:
Grains: I use Kamut quite a bit when I’m craving a heartier, chewier grain. If you’re looking for a similar experience in gluten-free, I highly recommend sorghum. If you’re looking for something a bit more quick cooking, try quinoa, millet, bulgur, or freekeh.
Legumes: I love black lentils in salads because they add a unique color and they hold their shape well. Other lentils, like French Petite Lentils (or Le Puy) or green would work or use a bean, like chickpeas or any of the white beans.
Greens: I get on arugula kicks. I love the slight pepper bite it has- I think it adds quite a bit to a salad. However, any of the good salad greens would work: kale, spinach, lettuce, or even a collard green base would be nice.
Explore Sweet Potatoes
As mentioned, I love sweet potatoes, especially when they are roasted. Roast up a big batch and use them in quesadillas, tacos, soups, or even breakfast burritos (a favorite of mine). A few recipes to get you started:
Roasted Za’atar Sweet Potatoes
Sweet Potato Huevos Rancheros
Black Bean Salad with Roasted Sweet Potatoes
Vicky says
I love roasted sweet potatoes too! Just so tasty. Also love eggs in a salad too – fills you right up and the runny yolk with sweet potatoes is delicious. Will definitely be making this!
Tasha Parker-Kosak says
This looks amazing! I love fried eggs with lentils. Sweet potatoes, arugula. Even better!
genevieve @ gratitude & greens says
Ooo, I love the touch of pepitas in this recipe! And I could never say no to sweet potatoes <3
Katrina @ Warm Vanilla Sugar says
This sounds perfect! I love the fried egg on there too. Yum!
Lauren Gaskill | Making Life Sweet says
I’ve been on a poached egg kick recently but I think it’s time I switched things up with a fried egg. Looks tasty!
Susan says
Finally got around to making this for lunch several days ago. It was very nice, though I would tend to prefer a bit more dressing. My husband actually enjoyed it, too, so I will keep it in my rotation.
Laura says
Hi Erin, I am making this recipe now for dinner. Just noticed that there is no quantity indicated for the apple cider vinegar. If you can advise that would be great! Thanks, Laura
Erin Alderson says
Updated- should be 1 tablespoon!