Name: Roasted Sweet Potato u0026amp; Arugula Salad with Pear u0026amp; Blue Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Tbs. extra-virgin olive oil; 2 sweet potatoes, peeled and cut into bite-size cubes; 1 tsp. curry powder; 1 tsp. smoked paprika; 4 cups. baby arugula; 2 medium shallots, thinly sliced; 2 pears, thinly sliced; 2 Tbs. extra-virgin olive oil; 2 tsp. Dijon mustard; 3 Tbs. apple cider vinegar; 2 tsp. Honey; ¼ cup. toasted hazelnuts, roughly chopped; 2 oz. blue cheese, crumbled; Sea salt and black pepper, to taste

If you’ve ever found yourself standing in the kitchen, craving a salad that’s not boring — one that’s hearty, sweet, tangy, and just fancy enough to impress your taste buds — then let me introduce you to this Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese.

This salad is everything I want when I’m in the mood for something fresh but comforting. It has warm, spiced sweet potatoes, peppery baby arugula, sweet juicy pears, sharp blue cheese, and the crunch of toasted hazelnuts. Plus, the whole thing gets tossed in a zingy Dijon-honey vinaigrette that pulls it all together like the cozy sweater you never want to take off.

So grab your ingredients, preheat that oven, and let’s get into it — because once you try this, you might just find yourself making it on repeat until spring rolls around.

More Salad Recipes To Try:

How To Make Your Sweet Potato & Arugula Salad

You don’t need a mile-long grocery list for this salad, but each ingredient brings its own magic. Here’s what you’ll need:

The Ingredients: Simple, Fresh, and Flavor-Packed

1 tablespoon extra-virgin olive oil (for roasting)
2 sweet potatoes, peeled and cut into bite-sized cubes — these get all roasty and caramelized in the oven.
1 teaspoon curry powder
1 teaspoon smoked paprika
4 cups baby arugula — peppery and fresh, it’s the perfect green base.
2 medium shallots, thinly sliced — they add a mild, oniony bite.
2 pears, thinly sliced — sweet and crisp, they balance the spice and the cheese.
2 tablespoons extra-virgin olive oil (for the dressing).
2 teaspoons Dijon mustard — for a little tangy punch.
3 tablespoons apple cider vinegar — bright and acidic to cut through all the richness.
2 teaspoons honey — just a touch of sweetness to round out the vinaigrette.
¼ cup toasted hazelnuts, roughly chopped — crunchy, nutty perfection.
2 ounces blue cheese, crumbled — bold, creamy, and a little fancy.
Sea salt and black pepper, to taste — of course!

How to Make This Roasted Sweet Potato and Arugula Salad

Alright, let’s get cooking. This salad comes together in about 30 minutes and is totally doable for a weeknight dinner or a lunch that’ll make your coworkers jealous.

Step 1: Preheat the oven to 400°F

We want it nice and hot so the sweet potatoes roast up golden and crisp on the edges.

Step 2: Season and roast the sweet potatoes

Grab a rimmed baking sheet and toss your sweet potato cubes with 1 tablespoon of olive oil, the curry powder, and smoked paprika. Sprinkle on some salt and freshly cracked black pepper. Spread them out in a single layer — don’t overcrowd them or they’ll steam instead of roast.

Pop them in the oven for 15–20 minutes, or until they’re fork-tender and have that delicious roasted caramelization. Give them a gentle toss halfway through to make sure they cook evenly.

Step 3: Make the salad base

While your kitchen starts to smell amazing, grab a big salad bowl. Add in the baby arugula, sliced shallots, and sliced pears.

Step 4: Whisk up that vinaigrette

In a small bowl, whisk together 2 tablespoons olive oil, Dijon mustard, apple cider vinegar, and honey. Season with a good pinch of salt and a few twists of black pepper. Taste it — is it tangy enough? Sweet enough? Adjust to your liking.

Step 5: Toss and top

Once the sweet potatoes are done, let them cool for just a minute — you want them warm but not scorching hot. Top the salad with those roasted sweet potatoes, scatter over the chopped toasted hazelnuts, and finish with a generous sprinkle of crumbled blue cheese.

Step 6: Bring it all together

Pour the vinaigrette over the arugula, pears, and shallots. Toss everything gently to coat.

Grab a fork and dig in while the sweet potatoes are still warm and the blue cheese gets a little melty and dreamy.

Why This Salad Works

You might be wondering — what makes this salad so good? Well, it’s all about balance. You’ve got:

Sweet vs. savory: Sweet potatoes and pears bring the natural sweetness, while the blue cheese and shallots bring that savory bite.
Soft vs. crunchy: The soft potatoes and pears with the crunch of hazelnuts? Yes, please.
Peppery greens: Arugula keeps it from feeling too heavy and adds a peppery kick that ties everything together.

It’s the perfect salad for fall or winter when you want something fresh but still hearty enough to keep you satisfied.

So there you have it — your new go-to salad for when you want something easy but impressive. It’s colorful, satisfying, and just a little bit special.

Next time you need to brighten up a dreary day, pour yourself a glass of crisp white wine, whip up this Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese, and treat yourself to a restaurant-worthy meal right at home.

If you try this recipe, let me know how it turns out! Happy cooking — and even happier eating!