A healthy sweet potato and avocado arugula salad is one of my favorite easy meals for lunch or dinner. This salad is filling, naturally gluten free and absolutely delicious!

If you’re like me, the search for quick and easy healthy options is nonstop. I am constantly pinning ideas or creating my own recipes for those “go-to” meals. There is something beautiful and satisfying about a hearty delicious salad. I created this one for you with simple ingredients and maximum flavor. I hope you enjoy this one in your home as much as I do!

Sweet potato and avocado arugula salad can be made for lunch or dinner. You can also add your favorite protein such as chicken, shrimp or hard boiled eggs to go on top! The avocado, sweet potato and red onion create the perfect flavor profile you’ll crave again and again!

Ingredients you need to make Sweet Potato and Avocado Arugula Salad:

• Arugula
• Sweet Potatoes
• Avocado
• Red Onion
• Goat Cheese (could substitute or omit)
• Olive Oil
• Honey Mustard
• Lemon Juice
• Salt and Pepper

How to make this healthy easy salad

1. This recipe makes 2 entrée sized salads. 
2. Roast your sweet potatoes or have them already prepped and cubed.
3. If you’re roasting, set the oven to 400. Cube sweet potatoes and toss in `1-2 TBSP olive oil and 1/2 teaspoon of salt and pepper. Roast for 40 minutes flipping halfway. 
4. Prepare your dressing by combining olive oil, honey mustard, lemon juice and s&p in a mason jar. Shake until mixed completely. Store in the fridge if you aren’t using it right away.
5. Chop 1/2 of a red onion into long thin strips. Set aside.
6. Dice avocado into cubes. Set aside.
7. Add 2 cups of arugula to each bowl and toss arugula in the honey mustard dressing.
8. Top with sweet potato cubes, red onion, avocado and goat cheese crumbles.
9. Enjoy!

You may also like:
Sweet Potato Breakfast Bowl
Thai Chickpea Salad | Healthy & Easy 
Creamy Lemon Garlic Sauce 

Print Recipe

Sweet Potato and Avocado Arugula Salad

Prep Time10 mins

Cook Time40 mins

Servings: 2

Ingredients

• 4 Cups Arugula
• 2 Medium Sweet Potatoes
• 1 Avocado
• ½ Red Onion
• ¼ Cup Goat Cheese

Honey Mustard Dressing

• ¼ Cup Olive Oil
• 1 TBSP Lemon Juice
• 1 TSP Honey Mustard
• ¼ TSP Salt
• ⅛ TSP Pepper

Instructions

• Roast your sweet potatoes or have them already prepped and cubed.
• If you’re roasting, set the oven to 400°. Cube sweet potatoes and toss in `1-2 TBSP olive oil and 1/2 teaspoon of salt and pepper. Roast for 40 minutes flipping halfway. 
• Prepare your dressing by combining olive oil, honey mustard, lemon juice and s&p in a mason jar. Shake until mixed completely. Store in the fridge if you aren’t using it right away.
• Chop 1/2 of a red onion into long thin strips. Set aside.
• Dice avocado into cubes. Set aside.
• Add 2 cups of arugula to each bowl and toss arugula in the honey mustard dressing.
• Top each salad with equal portions of sweet potato cubes, red onion, avocado and goat cheese crumbles.