Roasted Sweet Potato Salad

I stumbled on this salad during a particularly uninspired weeknight when I had sweet potatoes rolling around in the pantry and arugula wilting gently in the crisper. I tossed them together without much of a plan, drizzled some lime and honey over the top, and suddenly dinner felt like something I'd order at a café. The caramelized edges of the sweet potatoes against the sharp bite of arugula created a balance I didn't expect. Now it's my go-to when I want something that tastes impressive but doesn't demand much fuss.

I made this for a small gathering last fall, and it disappeared faster than I anticipated. People kept circling back to the bowl, sneaking forkfuls between conversations. One friend asked if I'd catered it, which made me laugh because the whole thing came together while I was still in my socks. It reminded me that sometimes the simplest dishes are the ones people remember most.

Ingredients

• Sweet potatoes (650 g): Choose firm ones with smooth skin, they roast more evenly and the natural sugars caramelize beautifully when cut into even cubes.
• Olive oil (2 tbsp for roasting, 2 tbsp for dressing): Use a good quality one for the dressing since it's raw and you'll taste every note.
• Sea salt and black pepper: Season in layers, once on the potatoes before roasting and again in the dressing, it builds flavor instead of just adding it at the end.
• Arugula (100 g): The peppery bite is what makes this salad sing, but if it's too sharp for you, mix in some baby spinach to mellow it out.
• Feta cheese (100 g): Crumble it yourself from a block rather than buying pre-crumbled, it tastes creamier and less chalky.
• Red onion (1/4 small): Slice it thin as you can manage, thick slices can be overpowering and nobody wants to bite into a chunk of raw onion.
• Pumpkin seeds (2 tbsp): Toast them in a dry pan for a few minutes until they start to pop, it brings out a nutty depth you won't get from the bag.
• Lime juice (2 tbsp): Fresh squeezed is non-negotiable here, bottled lime juice tastes flat and won't give you that bright zing.
• Honey (1 tbsp): It balances the acidity of the lime and adds a subtle sweetness that ties everything together without making it dessert-like.
• Dijon mustard (1/2 tsp): This is the secret emulsifier that keeps your dressing from separating into a puddle at the bottom of the bowl.

Instructions

Prep the oven and pan:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Season the sweet potatoes:

Toss the cubed sweet potatoes in a large bowl with 2 tablespoons of olive oil, salt, and pepper until every piece is lightly coated. Spread them out in a single layer on the baking sheet, don't crowd them or they'll steam instead of roast.

Roast until golden:

Slide the pan into the oven and roast for 20 to 25 minutes, flipping the cubes halfway through so they caramelize evenly. You'll know they're done when the edges are crispy and the insides yield easily to a fork.

Make the dressing:

While the potatoes roast, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl or shake them up in a jar with a tight lid. Taste it and adjust if you want more tang or sweetness.

Assemble the salad:

In a large salad bowl, combine the arugula, roasted sweet potatoes (let them cool just slightly so they don't wilt the greens), red onion slices, and half the feta. Drizzle the dressing over everything and toss gently with your hands or tongs.

Finish and serve:

Top with the remaining feta and a scatter of toasted pumpkin seeds if you're using them. Serve it right away while the sweet potatoes are still warm and the arugula is crisp.

Pin

There's something about the way this salad looks on the table that makes people lean in a little closer. The burnt orange of the sweet potatoes against the dark green arugula and white crumbles of feta feels like autumn without trying too hard. I've served it at casual dinners and slightly fancier lunches, and it always feels right.

Making It Your Own

This salad is forgiving and adaptable in all the right ways. I've swapped arugula for baby spinach when I wanted something milder, added a handful of cooked quinoa to make it more filling, and thrown in leftover grilled chicken when I needed it to stretch further. Toasted pecans or walnuts work beautifully in place of pumpkin seeds, and if you're not a feta person, goat cheese or shaved parmesan will do the job just as well. It's one of those recipes that doesn't fall apart if you need to improvise.

Storing and Serving

If you're making this ahead, keep the components separate until you're ready to serve. The roasted sweet potatoes hold up well in the fridge for a couple of days, and the dressing actually gets better as it sits. Just store the arugula and toppings separately so nothing gets soggy. When it's time to eat, toss everything together and it'll taste like you just made it. I've also packed this for lunch in a jar, dressing on the bottom, then onions, feta, sweet potatoes, and arugula on top, flip and shake when you're ready.

What to Serve It With

This salad plays well with just about anything. I've served it alongside grilled fish, roasted chicken, or a simple soup when I wanted a lighter meal. It's hearty enough to stand alone for lunch, especially if you add some quinoa or chickpeas. A crisp white wine like Sauvignon Blanc or a light rosé pairs beautifully with the honey lime dressing.

• Serve it warm or at room temperature, both work depending on the season and your mood.
• If you're feeding a crowd, double the recipe and use two baking sheets so the sweet potatoes roast properly.
• Leftovers are still good the next day, though the arugula will soften a bit, just add a handful of fresh greens to perk it back up.

Pin

This salad has become one of those recipes I don't overthink anymore, I just make it when I want something bright and satisfying. It reminds me that good food doesn't have to be complicated, it just has to taste like you cared enough to make it right.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can roast the sweet potatoes and prepare the dressing several hours in advance. Store them separately in airtight containers. Assemble the salad just before serving to keep the arugula fresh and crisp.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled blue cheese work wonderfully. For a dairy-free option, try nutritional yeast or toasted sunflower seeds for a savory element.

→ How do I make the sweet potatoes extra crispy?

Cut the potatoes into slightly smaller pieces and increase the roasting temperature to 230°C (450°F). Ensure they're spread in a single layer without crowding, and flip them halfway through cooking for even browning.

→ Can I use a different dressing?

Absolutely. A balsamic vinaigrette, tahini dressing, or lime-cilantro vinaigrette complement the roasted sweet potatoes beautifully. Adjust to your taste preferences.

→ How do I make this more filling?

Add grilled chicken breast, roasted chickpeas, cooked quinoa, or farro. These additions boost protein and make it a complete, satisfying main course.

→ Is this salad suitable for meal prep?

The components store well separately for 3-4 days. Keep the dressing in a sealed jar, the roasted potatoes in an airtight container, and assemble fresh when ready to eat for best texture and flavor.