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Chorizo and Sweet Potato Salad on a white plate next to two copper forks.

Chorizo and Sweet Potato Salad

A recipe for Chorizo and Sweet Potato Salad! An arugula blend is paired with sweet potatoes, Spanish chorizo, almonds, peppers, Manchego, and a lemony sherry vinaigrette.
Course Salad
Cuisine N/A
Keyword cheese, chorizo, manchego, salad, sweet potato
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 2 -3 Servings


Sherry Vinaigrette:

  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) sherry vinegar
  • 1 tablespoon (15 milliliters) freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste


  • 3.5 ounces (100 grams) arugula salad blend
  • 1/4 cup (30 grams) sliced almonds
  • 4 ounces (113 grams) Spanish chorizo
  • 6 ounces (170 grams) sweet potato roasted and cooled
  • 2 fire roasted piquillo peppers diced
  • 2 ounces (57 grams) Manchego cheese shaved


To make the vinaigrette:

  • In a medium bowl, whisk together the olive oil, sherry vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
  • Set aside while preparing the salad.

To assemble the Chorizo and Sweet Potato Salad:

  • Arrange the arugula blend on a large serving platter.
  • Place a dry skillet over medium heat. Add the almonds and toast, stirring often, until just golden and fragrant. Transfer to a bowl and set aside.
  • Clean the skillet and place back over medium heat. Thinly slice the chorizo and add to the heated skillet.
  • Cook, stirring often, until heated through and the fat has been rendered. Remove from heat and transfer to a towel lined plate using a slotted spoon to drain excess moisture.
  • Once cooled, add the drained chorizo to the salad.
  • Peel the roasted sweet potato and thinly slice. Arrange over the salad along with the diced peppers. Sprinkle with toasted almonds and the Manchego cheese.
  • Serve the salad immediately with the sherry vinaigrette.