You will definitely want to bookmark this recipe for Arugula Salad with Goat Cheese! The fusion of peppery arugula leaves and the rich, tangy flavors of goat cheese all served on a bed of roasted sweet potatoes offers a delicious contrast in textures and tastes. It is a perfect appetizer or side dish for an elegant meal.
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Salads are a classic side dish and a great way to get your greens! Other favorite salad recipes include this Fattoush Salad and this recipe for Spring Onion Potato Salad. Check out all of our Healthy Salad Recipes for more inspiration.
Why YOU will love this recipe
- Go for the bold! Arugula’s peppery taste adds a unique element to salads making it a great choice for those who enjoy bold and complex flavor profiles.
- You’re going to love the nutritional benefits of this arugula goat cheese salad. Arugula is rich in vitamins and minerals, such as vitamin K, vitamin C, and folate, making it a healthy choice.
- It looks gorgeous. This impressive salad is an easy way to impress your guests or indulge in a gourmet salad at home.
- This recipe is also naturally gluten free. Bonus!
Find the full ingredient list, with measurements, in the recipe card below.
- Arugula – Check for moisture as the leaves should not be wet or slimy. Excess moisture can lead to wilting and spoilage.
- Sweet potatoes – We generally leave the skins on for that added fiber.
- Goat cheese – Soft, creamy goat cheese adds just enough tang to balance the spicy arugula.
- Balsamic glaze – You can buy this or try making Homemade Balsamic Glaze! It is pretty easy and you control the quality of the ingredients. You could also substitute with plain balsamic vinegar.
- Olive oil – For salad dressings we recommend extra virgin olive oil for its rich flavor.
- Garlic puree – You can also substitute garlic powder.
- Rosemary – Fresh or dried both works.
- Sea salt – A pinch of fine sea salt is a must to bring out the flavors of your ingredients.
- Baking sheet – This is for roasting the sweet potatoes. We use a rimmed ceramic baking sheet.
- Parchment paper – A must for easy cleanup. We recommend using unbleached parchment paper.
- Large mixing bowls – You will need two. One for prepping the sweet potatoes and one for tossing the greens in the dressing.
- Small mason jar – This is our favorite way to prep salad dressings. Just shake up the ingredients!
Scroll down to the recipe card at the bottom for the FULL recipe details.
The first thing to do is get your sweet potatoes roasting. Preheat your oven to and line the baking sheet with parchment paper.
Next, scrub the sweet potato clean and slice it into 1/2 inch thick rounds and place them in a large bowl.
Then, toss the sweet potato rounds in the olive oil, sea salt, garlic, and rosemary until well coated.
Then place the coated sweet potatoes on the prepared baking sheet.
Be sure to evenly space them out so they roast nicely.
Next, roast the potatoes in the oven until golden and the potatoes are tender and cooked through.
They will look like this:
Meanwhile, make the dressing. Add the olive oil and balsamic reduction to a small mason jar and shake it well.
Place the arugula leaves into a bowl and pour the balsamic vinaigrette over top. Toss the mixture to coat all of the leaves.
Then, once the potatoes are ready you can assemble the salad. Portion the potatoes onto salad plates and top with the dressed arugula. Crumble the goat cheese on top and serve.
The warm potato melts the cheese just enough. The textures are so perfect together.
Drizzle a bit more balsamic glaze over the plates in a zig zag for a lovely presentation.
It looks like something you would be served in a classy restaurant.
- Swap out the arugula for spinach instead. It has a milder flavor and is slightly sweeter.
- If you want a salty punch, substitute grated parmesan cheese instead of the goat cheese.
- Add some crunch by tossing on a few nuts. Toasted Pecans and Roasted Almonds are lovely or add even more flavor with these Spiced Walnuts. Yum!
- Boost the sweetness by adding some fruit or berries. We recommend fresh sliced strawberries or dried cranberries.
- Thinly slice some red onion or shallots and add to the salad for a hit of pungent onion flavor.
- This salad is perfect for the holidays, as it looks so pretty drizzled with the balsamic reduction. Time to break out some pretty salad plates to make it look stunning.
- Serve it alongside your favorite protein. Chicken, salmon, shrimp, steak, and of course roasted turkey all will pair nicely with this arugula salad.
- This salad can be served individually on small side plates or serve it family style and plate it on a platter and pass it around the table.
Yes, indeed they are one and the same. Both rocket and arugula are derived from Italian words. Generally it is called arugula in North America and rocket in the UK.
Arugula is a dark leafy lettuce that has a sharp, black pepper taste. It can have a strong flavour and can be a little harsh on its own.
Adding sweetness to offset the snappy greens makes everything balance out nicely. In this yummy salad recipe, we use sweet potatoes as well as the balsamic glaze dressing to bring that sweetness to the dish. Add in the creamy goat cheese and we have a winner.
This salad is best enjoyed right away for the optimum flavor. Leftovers can be stored in a airtight container in the fridge for up to 2 days.
More delicious salad recipes
**This recipe was originally posted on November 28, 2014. Updated on December 1, 2020, and updated again on October 14, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Arugula Salad with Goat Cheese and Sweet Potatoes, please rate the recipe and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Arugula Salad with Goat Cheese and Sweet Potatoes
FOR THE SALAD
- Preheat your oven to 375° and line a baking sheet with parchment paper.
- Scrub the sweet potato clean and slice it into ½ inch thick rounds and place them in a small mixing bowl.
- Toss the sweet potato rounds in the oil, sea salt, garlic, and dried rosemary until well coated then place them evenly spaced onto the parchment-lined baking sheet.
- Roast in the oven for 20-25 minutes, flip them, and roast for 5 minutes more.
- Meanwhile, in a small mason jar add the oil and balsamic reduction and shake it well to combine. Add the arugula to a mixing bowl and pour the dressing over it. Toss it well to coat the leaves.
- Take the sweet potatoes out of the oven and transfer them evenly onto 4 plates. Top the warm potatoes with the dressed greens and crumble the goat cheese on top. Drizzle with extra balsamic reduction, if desired. Serve immediately.