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.

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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.

Sweet Potato & Arugula Breakfast Salad

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A warm, satisfying breakfast salad made with roasted sweet potatoes, peppery arugula, jammy eggs, and a bright vinaigrette.

• Author: Nichole Sheley
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2
• Category: Breakfast, Brunch, Main Course
• Method: Roasted, Assembled
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 medium sweet potato, peeled and diced

• 2 tsp olive oil

• 1/2 tsp smoked paprika

• Salt and pepper, to taste

• 2 cups baby arugula (or mixed greens)

• 2 large eggs

• 1/4 small red onion, thinly sliced

• 1 avocado, sliced

• 2 tbsp toasted pepitas (or sunflower seeds)

• Optional: crumbled goat cheese or feta

For the dressing:

• 1 tbsp olive oil

• 1 tbsp fresh lemon juice or apple cider vinegar

• 1 tsp Dijon mustard

• 1/2 tsp maple syrup or honey

• Salt and pepper to taste

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Instructions

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, flipping halfway, until tender and caramelized.

2. Boil the eggs: Bring water to a boil in a small saucepan. Carefully add eggs and simmer for 7 minutes. Transfer to ice water and cool, then peel and halve.

3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, maple syrup, salt, and pepper.

4. Assemble the salad: In a large bowl, toss arugula with dressing. Add roasted sweet potatoes, sliced red onion, avocado, and pepitas. Gently mix.

5. Top and serve: Plate the salad, add jammy eggs on top, and sprinkle with goat cheese if using. Serve warm.

Equipment

Baking Sheet

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cutting board

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knife

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Mixing Bowls

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Small Saucepan

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Whisk

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Notes

• For a dairy-free option, skip the cheese or use a plant-based alternative.

• Make ahead by roasting sweet potatoes and boiling eggs in advance.

• Easily double the recipe to serve more.

🥄 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.