Roasted Sweet Potato Salad (Printable Version)

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

# What You'll Need:

→ 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

# 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 and creamy centers that taste like candy but count as vegetables.
  • It comes together in under an hour and makes your kitchen smell like a cozy autumn afternoon.
  • The honey-lime dressing is so good you will want to drizzle it on everything for the rest of the week.
  • It works as a light lunch on its own or a show-stopping side that actually tastes better than it looks.
02 -
  • If your sweet potato cubes are too close together on the pan, they will steam and turn mushy instead of caramelizing, so give them space.
  • Toss the salad right before serving because the arugula wilts quickly once dressed, and nobody wants limp greens.
  • Let the roasted sweet potatoes cool for a few minutes before adding them to the salad or the heat will wilt the arugula instantly.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for three to four minutes, shaking the pan often, until they smell nutty and start to pop.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes before adding them to the salad.
  • Make a double batch of the honey-lime dressing and keep it in a jar in the fridge, it is incredible on grilled vegetables and grain bowls all week long.
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