Roasted Sweet Potato Salad with Arugula and Millet combines with chickpeas, cranberries, and pecans with diced sweet potato for a flavorful vegetarian dish. Serve warm as a side or a main. Gluten-free, vegan, and dairy-free.
Roasted sweet potatoes will change your salad game.
I have found that not only are they super nutritious, but they are a wonderfully versatile vegetable for the autumn season.
This easy sweet potato salad recipe combines a perfect combo of flavors.
Why you'll love this recipe
- Simple salad ingredients
- Hearty and healthy
- Great side dish or main
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Like quinoa, millet cooks up easily and adds some heartiness to the dish.
Sweet potatoes - Rich in essential minerals and vitamins, tender sweet potatoes tossed in this hearty salad add flavor and texture.
Yellow onion - When roasted, onion adds a natural sweetness.
Dried cranberries - Tart and sweet! Golden raisins or dried cherries would make good substitutes.
Raw pecans - Crunchy pecans add a nice contrast to the other ingredients. Sub in walnuts or almonds or pumpkin seeds.
Chickpeas - This humble legume is a great source of dietary fiber and other nutrients. Plant-based protein and staying power.
Arugula - These leafy greens have a slight peppery taste and hold up well in the salad mixture. Baby spinach or kale can be substituted.
With olive oil and spices, the salad dressing for this vegan sweet potato salad ties everything together and give it a little zip!
Before you start: Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. Mix the dressing ingredients in a small bowl.
Step 1: Spread sweet potato cubes and sliced onion on prepared baking sheet in a single layer. Drizzle of olive oil and bake for about 30 minutes. Onion will have caramelized edges. Remove from oven and set aside.
Step 2: While the potatoes and onions are in oven, add a ½ cup of millet to a dry, medium saucepan.
Toast the milet over medium heat for 4-5 minutes or until millet starts to turn a golden brown.
Step 3: Add 1 cup of water to the saucepan. Add ¼ teaspoon salt and stir to combine. Bring water to a boil, then decrease heat to low and cover the saucepan. Add cranberries to saucepan. This allows cranberries to plump up.
Step 4: Cook millet until soft and fluffy. Add roasted veggies, pecans, and garbanzo beans. Transfer to a large bowl and add arugula and dressing and toss.
You can serve this fall salad cold but I really recommend that you serve it warm or at room temperature.
Toss in the arugula right before serving so nothing gets soggy.
This colorful salad is a perfect match to your favorite entree. A great addition to a festive dish for the holiday season.
Here are some delicious ways to pair this delicious salad:
- Roasted fennel and white bean tomato soup
- Brazilian cheese bread
- Socca or socca chips
- Turkey, chicken, or fish
Yes! Roasted sweet potatoes are delicious warm or cold in this hearty salad.
Although both starchy vegetables, sweet potatoes and yams are from two different plant families.
This salad is best when served immediately. You can meal prep the roasted vegetables and keep them in an airtight container in the refrigerator a day ahead of time.
If you are a fan of warm salads, you'll also love this butternut squash salad.
More recipes with sweet potatoes
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Roasted Sweet Potato Salad with Arugula and Millet
- 3 cups sweet potatoes, peeled and cubed (about 2-3)
- 1 yellow onion thinly sliced
- 2 tablespoons olive oil
- ½ cup raw millet
- 1 cup water
- ½ cup dried cranberries
- ½ cup pecans chopped
- 15 ounces garbanzo beans, drained and rinsed
- 2 cups arugula
- 1 minced garlic clove
- 2 tablespoons olive oil
- juice of half a lemon
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- ¼ teaspoon coriander
- ¼ teaspoon cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Spread cubed sweet potatoes and sliced onion on baking sheet in an even layer. Drizzle with 2 tablespoons olive oil. Then sprinkle with a pinch or two of salt. Toss to coat. Bake on the middle rack of oven for about 30 minutes. Remove from oven and set aside.
- While the sweet potatoes and onions are in oven, add a ½ cup of millet to a dry, medium saucepan. Toast the milet over medium heat for 4-5 minutes or until millet starts to turn a golden brown.
- Add 1 cup of water to the saucepan. Add ¼ teaspoon salt and stir to combine. Bring water to a boil, then decrease heat to low and cover the saucepan. Add cranberries to saucepan. This allows cranberries to plump up.
- Allow millet to simmer for about 15 minutes, stir, then remove from heat and allow to sit, covered, for an additional 10 minutes.
- Once millet has fully absorbed the water, fluff the millet and transfer to a large bowl. Add roasted sweet potatoes and onions, pecans, and garbanzo beans. In a small bowl, combine dressing ingredients. Stir well.
- When ready to serve, add arugula to mixture. Pour dressing over salad and toss to evenly integrate ingredients. Salt to taste and serve.