Roasted Sweet Potato Salad with Pears and Blue Cheese
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This Roasted Sweet Potato Salad with Pears and Blue Cheese brings together peppery arugula, warm spiced sweet potatoes, juicy pears, and a honey-Dijon dressing.
Looking for something a little lighter among all the comfort food of the season? This salad makes a lovely lunch or side dish and is pretty enough for fall entertaining, Thanksgiving, or any occasion when you want to bring something fresh to the table.
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Why You’ll Love This Roasted Sweet Potato Salad
- A change from leafy summer salads: Warm roasted sweet potatoes make this much more suited to cooler fall days.
- Works for lunch or dinner: Serve a generous portion for lunch or smaller portions alongside a main course.
- Plenty of contrasting textures: You get tender roasted vegetables, juicy fruit, crisp greens, crunchy hazelnuts, and crumbly cheese in one dish.
- Looks gorgeous on the table: It’s a lovely option when you want a seasonal side for entertaining or a holiday meal.
- Easy to adapt: Swap the blue cheese or nuts for your favorites, or add cooked chicken to make it a more substantial meal.
Looking for more seasonal inspiration? Browse our Fall Recipes for plenty more dishes to make this time of year.
Pair This Salad With…
Build a fall lunch or dinner around the salad with a warming appetizer, hearty main, seasonal dessert, and autumn drink.
How Do I Make Roasted Sweet Potato Salad?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Roasted Sweet Potato Salad with Pears and Blue Cheese
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 sweet potatoes peeled and cut into bite-size cubes
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 4 cups baby arugula rocket
- 2 medium shallots thinly sliced
- 2 pears thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 2 teaspoons honey
- ¼ cup toasted hazelnuts roughly chopped
- 2 ounces blue cheese crumbled
- Sea salt and black pepper to taste
SUGGESTED PRODUCTS
- Large Baking Sheet Rimmed
- Mixing Bowls Small
Instructions
- Preheat the oven to 400°F/200°C/Gas 6.
- Place the sweet potato cubes on a large rimmed baking sheet. Add 1 tablespoon olive oil, curry powder, and smoked paprika. Season with salt and black pepper and toss until evenly coated.
- Roast the sweet potatoes for 15-20 minutes, until fork-tender and golden brown.
- Whisk together the remaining 2 tablespoons olive oil, Dijon mustard, apple cider vinegar, and honey in a small bowl. Season with salt and black pepper to taste.
- Place the baby arugula, roasted sweet potatoes, shallots, pears, toasted hazelnuts, and crumbled blue cheese into a large bowl.
- Pour the honey Dijon dressing over the arugula mixture and toss gently until evenly coated. Serve immediately and enjoy!
Notes
Tips
- Cut the sweet potatoes into evenly sized, bite-size cubes so they roast at a similar rate.
- Roast the sweet potatoes until fork-tender with golden-brown edges, but don’t let them get so soft that they fall apart in the salad.
- Add the roasted sweet potatoes while they’re still warm for a delicious contrast with the fresh salad ingredients.
- Slice the pears shortly before assembling the salad to help minimize browning.
Substitutions
- You can use another crumbly blue cheese, feta, or goat cheese if you prefer.
- Use walnuts or pecans instead of toasted hazelnuts, if preferred.
Leftovers
- Transfer the leftover salad to an airtight container and refrigerate.
- Once dressed, the rocket will begin to wilt, and the pears will soften, so this salad is best enjoyed fresh.
- If preparing components ahead of time, store the dressing, roasted sweet potatoes, and salad ingredients separately and assemble just before serving.
- Not suitable for freezing.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
One for the Fall Table
This salad would be right at home on a fall dinner table and makes a colorful alternative to heavier seasonal side dishes. It’s also one to keep in mind for Thanksgiving—the sweet potatoes, pears, nuts, and warming spices fit naturally into a holiday spread without adding yet another casserole!
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