Roasted Sweet Potato Salad (Printable)

Caramelized roasted sweet potatoes tossed with arugula, feta, and a zesty honey-lime dressing. A vibrant, nutrient-packed side or light lunch.

# What You’ll 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss 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 let cool slightly.
04 - In a small bowl or jar, whisk together 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 dressing and toss gently.
06 - Top with remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Expert Advice:

01 -
  • The sweet potatoes get crispy on the outside and creamy inside, like little bites of comfort wrapped in caramel.
  • It comes together in under an hour, which means you can make it on a Tuesday and still have time to sit down.
  • The honey lime dressing is bright enough to wake up your taste buds without overpowering anything.
  • It works as a main dish or a side, so you're covered no matter what the occasion calls for.
02 -
  • Don't skip the parchment paper, I've scraped too many stuck sweet potato bits off baking sheets to ever roast without it again.
  • Let the sweet potatoes cool for a minute or two before tossing them with the arugula, otherwise the greens wilt instantly and you lose that fresh crunch.
  • If your dressing separates after sitting, just give it a quick shake or whisk before drizzling, it happens and it's no big deal.
03 -
  • Cut your sweet potato cubes as evenly as possible so they roast at the same rate, uneven pieces mean some burn while others stay raw.
  • Taste your dressing before you pour it over the salad, lime juice can vary in acidity and you might need an extra drizzle of honey to balance it out.
  • If you want a creamier dressing, add a teaspoon of tahini or Greek yogurt, it changes the texture in a really nice way.
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