Roasted Sweet Potato Salad (Printable)

Vibrant salad with caramelized sweet potatoes, arugula, feta, and honey-lime dressing. Ready in 40 minutes.

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes, 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

# 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 Advice:

01 -
  • The sweet potatoes get crispy edges in the oven that taste like candy but count as vegetables.
  • You can prep the dressing and chop everything while the potatoes roast, so nothing sits around getting soggy.
  • It works as a full lunch or a side dish that actually disappears before the main course.
  • The honey lime dressing is the kind you will start putting on everything else in your fridge.
02 -
  • Let the sweet potatoes cool for at least five minutes before tossing them with the arugula, or the greens will wilt into a sad, limp mess.
  • If you dress the salad more than ten minutes before serving, the arugula will get soggy and lose its peppery bite, so wait until the last moment.
  • Taste the dressing before pouring it on because limes vary in tartness, and you might need an extra drizzle of honey to balance it out.
03 -
  • Toast your pumpkin seeds in a dry skillet for two minutes until they start to pop, and they will taste ten times better than straight from the bag.
  • If your feta is too salty, rinse it under cold water for a few seconds before crumbling it into the salad.
  • Double the dressing recipe and keep extra in a jar because you will want to drizzle it on roasted vegetables, grain bowls, and pretty much everything else.
Go Back