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+ servings
A small plate of healthy autumn salad.

Healthy Autumn Salad with Sweet Potatoes

Katelyn Theofanis
This salad celebrates fall flavors! It's the perfect blend of ingredients and textures. Great as a delicious side or a healthy lunch!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Salad, Sides
Cuisine American
Servings 6 servings
Calories 222 kcal


For the Potatoes

  • 3 sweet potatoes sliced into wedges
  • 1 tablespoon olive oil may need more depending on the size of the potatoes, see note*
  • salt and pepper to taste

For the Salad

  • 6 oz arugula
  • ½ lemon juiced
  • 2 tbsp extra-virgin olive oil see note
  • salt and pepper to taste
  • ¼ cup pecans chopped into pieces
  • ¼ cup pomegranate seeds
  • oz goat cheese


For the Potatoes

  • Preheat the oven to 400° F. In a medium-sized bowl, toss the potato wedges in the tablespoon of olive oil. Season with a pinch each of salt and pepper. Spread onto a sheet tray. Bake for 25-30 minutes until tender and slightly caramelized, flipping halfway through the cooking time. Allow the potatoes to cool slightly.

For the Salad

  • In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tablespoon olive oil, and lemon juice. Season with salt and pepper. Carefully toss in the sweet potatoes.
  • Place into serving dish of choice. Evenly break up the goat cheese throughout the salad.
  • Serve immediately.


  • If sweet potatoes are large, only use two. 
  • Slice the sweet potatoes into approximately ½ inch circles and cut each circle in half.  
  • Olive oil quantities are simply a suggestion. You can use more or less depending on your taste preferences. 


Calories: 222kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 3mgSodium: 96mgPotassium: 533mgFiber: 5gSugar: 7gVitamin A: 16782IUVitamin C: 12mgCalcium: 95mgIron: 1mg
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