Roasted Sweet Potato Salad (Print view)

Nutrient-packed salad with caramelized sweet potatoes, arugula, feta, and honey-lime dressing. Perfect lunch or side dish.

# Ingredient List:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 1.43 lbs), peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Salad

05 - 4 cups fresh arugula
06 - 3.5 ounces feta cheese, crumbled
07 - 1/4 small red onion, thinly sliced
08 - 2 tablespoons toasted pumpkin seeds, optional

→ Honey-Lime Dressing

09 - 2 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lime juice
11 - 1 tablespoon honey
12 - 1/2 teaspoon Dijon mustard
13 - 1/4 teaspoon sea salt
14 - Freshly ground black pepper to taste

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, turning once halfway through, until the sweet potatoes are golden and tender. Remove from the oven and let cool slightly.
04 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
05 - In a large salad bowl, combine the arugula, roasted sweet potatoes, red onion, and half of the feta cheese. Drizzle with the honey-lime dressing and toss gently to combine.
06 - Top with the remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Expert Suggestions:

01 -
  • The roasted sweet potatoes get crispy edges that contrast beautifully with the creamy feta and peppery arugula.
  • It comes together in less than 45 minutes, which means you can have a vibrant, satisfying meal without spending your whole evening in the kitchen.
  • The honey-lime dressing is tangy and just sweet enough to balance every bite without overwhelming the vegetables.
  • It works as a side dish or a full meal, depending on what your day demands.
02 -
  • Don't overcrowd the baking sheet or the sweet potatoes will steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Let the sweet potatoes cool for a few minutes before tossing them with the arugula, otherwise the greens will wilt too much and lose their texture.
  • Taste the dressing before you pour it over the salad, you might want a little more lime or honey depending on your preference.
03 -
  • Cut your sweet potato cubes to roughly the same size so they roast evenly and you don't end up with some pieces burnt and others undercooked.
  • Toast your pumpkin seeds in a dry skillet for a minute or two before adding them, it brings out their nutty flavor and makes them taste fresher.
  • If you have leftover dressing, save it in the fridge for up to a week and use it on grain bowls, roasted vegetables, or even as a marinade for chicken.
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