Roasted Sweet Potato Salad (Printer-Friendly)

Golden roasted sweet potatoes tossed with fresh arugula, feta, and a zesty honey-lime dressing for a vibrant, nutrient-packed side.

# What You'll Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (approximately 1.4 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 Prepare:

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

# Expert Advice:

01 -
  • The contrast between warm roasted sweet potatoes and crisp cold arugula creates a texture experience that keeps every bite interesting.
  • It comes together in under 45 minutes but tastes like you spent all afternoon fussing over it.
  • The honey-lime dressing is so good you will want to drizzle it on everything else in your kitchen.
  • It works beautifully as a main dish for lunch or a show-stopping side that actually has nutritional value.
02 -
  • Do not overcrowd the baking sheet or your sweet potatoes will steam and turn mushy instead of developing those crispy caramelized edges.
  • Let the roasted sweet potatoes cool for at least five minutes before tossing them with the arugula or the heat will wilt the greens into sad soggy ribbons.
  • Make the dressing in a jar with a tight lid and shake it vigorously if you do not have a whisk, it emulsifies just as well.
03 -
  • Use a very sharp knife or a mandoline to slice the red onion as thin as possible so it adds flavor without crunch or bitterness.
  • If your sweet potatoes are not caramelizing, your oven might not be hot enough, so give it an extra five minutes to preheat next time.
  • Taste the dressing before you toss the salad and adjust the honey or lime to match your mood, some days I want it tangier and some days sweeter.
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