Roasted Sweet Potato Salad (Print)

Caramelized roasted sweet potatoes, peppery arugula, and creamy feta tossed in a tangy honey-lime dressing. Light, colorful, and satisfying.

# Ingredients:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 1.4 lbs), peeled and cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Salad

05 - 4 cups fresh arugula
06 - 3.5 oz feta cheese, crumbled
07 - 1/4 small red onion, thinly sliced
08 - 2 tbsp toasted pumpkin seeds, optional

→ Honey-Lime Dressing

09 - 2 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lime juice (about 1 lime)
11 - 1 tbsp honey
12 - 1/2 tsp Dijon mustard
13 - 1/4 tsp sea salt
14 - Freshly ground black pepper, to taste

# Instructions:

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 20-25 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 honey-lime dressing and toss gently.
06 - Top with remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Pro Tips:

01 -
  • The roasted sweet potatoes get these crispy caramelized edges that taste like candy but somehow still count as vegetables.
  • Everything comes together in under 45 minutes, and half of that is just waiting for the oven to work its magic.
  • The peppery arugula and tangy feta balance the sweetness so perfectly you will forget this is technically healthy.
  • It looks like you spent hours on presentation, but really you just threw warm vegetables on greens and called it dinner.
02 -
  • Do not crowd the baking sheet or your sweet potatoes will steam and turn mushy instead of getting those crispy caramelized edges.
  • Add the dressing just before serving or the arugula will wilt and get soggy, learned that one the hard way at a picnic.
  • Let the sweet potatoes cool for a few minutes before tossing them with the greens so the arugula stays perky and does not wilt on contact.
03 -
  • Roast extra sweet potatoes and keep them in the fridge, they are magic on toast with avocado or stirred into morning eggs.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling, it mellows out the brine without losing flavor.
  • Toast the pumpkin seeds with a tiny pinch of salt and they become the kind of snack you will eat straight from the pan before they even make it to the salad.
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