Roasted Sweet Potato Salad (Printable version)

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

# Ingredient List:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 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 Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss sweet potato cubes with 2 tablespoons olive oil, salt, and pepper until evenly coated.
03 - Spread seasoned sweet potatoes in a single layer on prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and tender. Remove from oven and cool slightly.
04 - In a small bowl or jar, whisk together 2 tablespoons 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 crumbled feta cheese. Drizzle with honey-lime dressing and toss gently.
06 - Top with remaining feta cheese and toasted pumpkin seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes get crispy edges that taste like candy but keep you full for hours.
  • Everything comes together in under 45 minutes, so it works for weeknight dinners or last-minute gatherings.
  • The contrast between warm potatoes and cool greens creates a texture that keeps every bite interesting.
  • You can prep the components ahead and toss them together right before serving.
02 -
  • Don't crowd the baking sheet or the sweet potatoes will steam instead of caramelize, use two pans if you need to.
  • Let the sweet potatoes cool for a few minutes before tossing them with the greens or the arugula will wilt too much.
  • The dressing tastes best when made fresh, but you can prepare it a few hours ahead and give it a quick shake before using.
03 -
  • Roast extra sweet potatoes and keep them in the fridge for quick grain bowls or breakfast hash throughout the week.
  • If your lime juice tastes too sharp, add an extra teaspoon of honey to mellow it out without making the dressing sweet.
  • Use a vegetable peeler to shave the red onion paper-thin, it makes the slices almost translucent and much less harsh.
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