Summer Sweet Potato Arugula Salad with Jalapeno 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!
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.
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