Sweet Potato & Arugula Breakfast Salad

There’s something incredibly satisfying about a warm, hearty breakfast that still feels fresh and light. That’s precisely how this Sweet Potato & Arugula Breakfast Salad came to be—a happy marriage between the rustic comfort of roasted sweet potatoes and the peppery brightness of fresh arugula.

This recipe was born on a slow Saturday morning when the fridge was sparse, but the garden was generous with sweet potatoes. With leftover roasted ones from the night before and a big bowl of arugula picked fresh from the garden, I needed something simple that felt intentional. I tossed in a jammy egg, a quick vinaigrette, and a few pantry staples—and just like that, this breakfast salad became a regular rotation in our seasonal kitchen.

This dish walks that perfect line: it’s cozy enough for cold mornings, but fresh enough for summer brunches. It’s naturally gluten-free, easily dairy-free, and packed with whole food ingredients that leave you nourished without feeling weighed down. Whether you’re cooking for one or feeding the entire family, this breakfast salad is versatile, quick, and packed with flavor.

🥄 Recipe Variations

• Protein Boost: Add crumbled bacon, shredded rotisserie chicken, or sautéed tempeh for an extra protein boost.
• Dairy-Free Swap: Try avocado crema or tahini drizzle instead of cheese.
• Sweet Twist: Add sliced apples or dried cranberries for a contrasting flavor that complements the sweet potato.
• Hearty Greens: Swap arugula for spinach, kale, or spring mix.

🌿 Flavor Boosters

• A dash of chili flakes or hot sauce for a kick
• A pinch of za’atar or everything bagel seasoning
• A drizzle of balsamic glaze can enhance sweet potato flavors.
• Garlic-infused olive oil in the dressing

🍽️ What to Serve With This Salad

• Toasted sourdough or gluten-free bread
• A smoothie or green juice pairs well with sweet potato salads.
• Fresh fruit or a citrus salad on the side

🍰 Dessert Pairings

• Naturally sweetened banana bread
• Almond flour shortbread cookies
• Baked apples with cinnamon and oats

❄️ Freezing & Storing

• Store components separately in the fridge for up to 3 days.
• Do not freeze assembled salads—only roasted sweet potatoes can be frozen (for up to 3 months).
• Quick tip: Keep dressing in a jar in the fridge and shake before using.

🥡 Ways to Use Leftovers

• Turn it into a breakfast wrap with a tortilla
• Add broth and turn it into a warm brunch bowl featuring sweet potatoes.
• Toss with cooked quinoa or farro for a grain bowl

❓ Extra FAQs

Can I make this salad vegan?
Yes! Just skip the eggs and cheese. Add chickpeas or tofu for protein.

Can I use frozen sweet potatoes?
Absolutely. Thaw and roast them for a little longer until they are caramelized.

Is arugula too spicy for kids?
Some kids love it, while others don’t. Swap for spinach or butter lettuce if needed.

What other dressings go well here?
A tahini lemon dressing, balsamic vinaigrette, or even a creamy avocado dressing all work beautifully.