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Sweet Potato Salad

Sweet Potato salad

Editor's Note: This soulful Sweet Potato Salad with baked sweet potatoes, arugula, spinach, dried cherries, and pumpkin seeds is so easy to make and so delicious.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings


  • 1 cup peeled and cubed sweet potatoes
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 5 oz. baby arugula
  • 5 oz. baby spinach
  • ¼ cup toasted pumpkin seeds
  • ¼ cup sliced red onions
  • ¼ cup dried cherries
  • ½ cup lemon poppy dressing


1. Preheat oven to 425°F

2. Toss the cubed sweet potatoes in olive oil and salt, then bake for 20 minutes. Check sweet potatoes for tenderness and make sure they don’t get too soft. Once cooked, let cool. 

3. Mix the arugula, spinach, toasted pumpkin seeds, red onions, dry cherries, and sweet potato cubes. Add a citric poppy dressing and toss.

Recipe posted with permission from Kosher Soul Food - A cookbook by Comedian Sunda Croonquist and Chef Nir Weinblut (pg. 68).