Summer Sweet Potato Arugula Salad with Jalapeño Ranch.

This sweet potato summer salad is a dreamy, satisfying meal! Roasted chili lime sweet potatoes with peppery arugula, pickled shallots, sweet corn, roasted pepitas and the most delicious ranch dressing come together to create a delish bowl. Try it today!

New salad alert! 

This sweet potato salad is warm and satisfying while still feeling summery and refreshing. It’s the perfect recipe for June: things are still a little gloomy, maybe even chilly. The spiced sweet potato is cozy but it’s on peppery arugula with sweet corn and pickled shallots and a dressing that is almost drinkable. 

I love recipes like this that bridge the gap between seasons! The ones that hit just right before everything comes perfectly into season. 

If you haven’t noticed, my goal is to constantly make salads that I want to eat. Give me all the crazy add-ins, different dressings, sweet and savory ingredients and I am a happy girl. Oh and crunch.

How could I ever forget the crunch?

The crunch is basically my religion. Everything must have an insane amount of texture or don’t even bother feeding it to me. 

I swear I’m easy to please! 

This is what goes into this delicious bowl: 

Tajin roasted sweet potatoes. Because everything is better when it’s chili lime. 

Sweet corn.

Pickled shallots. Which are just my pickled onions, but with shallots. 

Roasted, salted pepitas. 

Arugula that has the peppery bite that we all love so much. 

And dressing! Don’t forget the dressing. 

The jalapeno ranch is a spin of my classic ranch dressing. The one we all love, the dressing that turned me into a ranch lover. I never liked ranch until I made my own ranch! 

It’s fabulous. 

What I love about the jalapeno ranch is that it’s not overly spicy. It has some of that fresh garden pepper flavor which is incredible. There isn’t a ton of heat and what heat it may have is usually cut by the creaminess of the ranch. 

You might be shocked to know that this salad has NO CHEESE.

It’s true. I have not been abducted by aliens.

There are a few instances where I don’t require cheese in a salad – like this, where the dressing is super creamy. But if you’re a must-have cheese person (I get it), feta or goat cheese would be fabulous in this mix. 

This bowl is so satisfying. It’s warm but also tastes great if the sweet potato is cold, leftover and straight from the fridge. The combo of sweet and savory with the chili lime is the BEST. It really hits the spot. 

And it’s a fun summer spin on a salad to make in these early months! 

Summer Sweet Potato Arugula Salad with Jalapeño Ranch

Summer Sweet Potato Arugula Salad with Jalapeno Ranch

Yield: 2 to 4

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

This sweet potato summer salad is a dreamy, satisfying meal! Roasted chili lime sweet potatoes with peppery arugula, pickled shallots, sweet corn, roasted pepitas and the most delicious ranch dressing come together to create a delish bowl. Try it today!

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Ingredients

• 2 to 3 medium sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 tablespoon tajin seasoning, or any chili lime seasoning
• 4 to 6 cups baby arugula greens
• ⅔ cup sweet corn
• ⅓ cup pickled shallots / onions
• ¼ cup roasted, salted pepitas

jalapeno ranch

• 1 jalapeno pepper, seeded and diced
• 1 cup plain greek yogurt or sour cream
• ½ cup mayonnaise
• ½ cup milk
• 3 tablespoons fresh chives or 1 tablespoon dried chives
• 2 tablespoons fresh dill or 2 teaspoons dried dill weed
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 2 teaspoons fresh lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• pinch kosher salt and pepper

Instructions 

• Preheat the oven to 425 degrees F.
• Place the sweet potato chunks on a baking sheet. Toss with the olive oil and tajin seasoning, making sure everything is well coated.
• Roast for 15 minutes, then gently flip and roast for 10 to 15 minutes more.
• While the sweet potatoes roast, place the arugula in a bowl. Toss with a pinch of salt and pepper. Make the jalapeno ranch if you haven’t already.
• While the sweet potatoes are still warm, place them on the arugula. Top with the corn, pickled shallots and pepitas. Drizzle with the ranch and serve!

jalapeno ranch

• Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. It will make more than needed! This lasts for about a week.

Course: Salad

Cuisine: American

Author: How Sweet Eats

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