Roasted Sweet Potato Salad

My neighbor showed up at my door one October evening with a bowl of this salad, still warm from her kitchen. The sweet potatoes were caramelized at the edges, and the lime dressing had soaked into the arugula just enough to make every bite bright and earthy. I ate it standing at my counter, fork in hand, and asked for the recipe before she even made it back across the yard. It's been my go-to ever since, the kind of dish that makes weeknight cooking feel less like a chore and more like something I actually look forward to.

I made this for a potluck last spring, and it was the only dish that came back empty. Someone asked if I'd catered it, which made me laugh because I'd thrown it together in my pajamas an hour before leaving. The colors alone do half the work, all that orange and green and crumbled white feta. It's one of those recipes that makes you look like you know what you're doing, even when you're winging it.

Ingredients

• Sweet potatoes: Look for firm ones with smooth skin, and don't skip peeling them because the flesh caramelizes better without the skin getting in the way.
• Olive oil: Use regular olive oil for roasting since it handles high heat better, and save the fancy extra-virgin stuff for the dressing.
• Arugula: The peppery bite balances the sweetness of the potatoes perfectly, but baby spinach works if arugula feels too sharp for your taste.
• Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, it tastes creamier and doesn't have that weird coating.
• Red onion: Slice it as thin as you can manage, it adds a little sharpness without overpowering the other flavors.
• Lime juice: Fresh lime makes all the difference here, the bottled stuff just doesn't have the same brightness.
• Honey: It rounds out the acidity in the dressing and helps everything cling together when you toss the salad.
• Dijon mustard: Just half a teaspoon acts as an emulsifier and gives the dressing a little backbone.
• Pumpkin seeds: Optional, but they add a nutty crunch that makes the salad feel more complete.

Instructions

Prep the oven and sweet potatoes:

Crank your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. Toss your sweet potato cubes with olive oil, salt, and pepper in a big bowl until every piece is lightly coated, then spread them out in a single layer so they roast instead of steam.

Roast until caramelized:

Slide the tray into the oven and let the sweet potatoes roast for 20 to 25 minutes, flipping them halfway through with a spatula. You'll know they're ready when the edges turn golden brown and a fork slides through easily.

Make the dressing:

While the sweet potatoes are roasting, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until it looks smooth and emulsified. If you have a jar with a lid, just shake everything together and save yourself a whisk to wash.

Assemble the salad:

Toss the arugula, slightly cooled sweet potatoes, red onion, and half the feta in a large bowl, then drizzle the dressing over everything and toss gently with your hands or tongs. Top with the rest of the feta and the pumpkin seeds if you're using them, then serve right away while the sweet potatoes are still a little warm.

Save

The first time I brought this to a family dinner, my brother-in-law, who claims he doesn't eat salad, went back for seconds. He stood by the counter picking at the bowl with a fork, pretending he wasn't, and later asked me to text him the recipe. It's become the dish I make when I want people to actually eat their vegetables without complaining, and it works every single time.

What to Serve It With

This salad plays well with just about anything grilled, roasted chicken thighs, salmon with crispy skin, or even a simple steak if you're feeding a crowd. I've also served it alongside soup on chilly nights when I wanted something hearty but still light, and it holds its own next to a bowl of tomato bisque or roasted butternut squash soup. If you want to make it a full meal, toss in some cooked quinoa or chickpeas, or top it with a fried egg for a little extra richness.

How to Store Leftovers

If you have leftovers, keep the dressed salad in an airtight container in the fridge for up to a day, though the arugula will soften as it sits. A better option is to store the roasted sweet potatoes, greens, and dressing separately, then toss everything together when you're ready to eat. The sweet potatoes are actually great cold straight from the fridge, and the dressing will keep for up to five days in a sealed jar, just give it a good shake before using.

Ways to Make It Your Own

This recipe is one of those flexible bases that you can tweak depending on what's in your fridge or what sounds good. Swap arugula for baby kale or spinach if you want something milder, or add dried cranberries and toasted pecans for a sweeter, more autumnal version. I've also thrown in roasted chickpeas for crunch, avocado slices for creaminess, and even crumbled goat cheese when I didn't have feta on hand.

• Try adding a handful of pomegranate seeds in the fall for little bursts of tart sweetness.
• If you like heat, toss the sweet potatoes with a pinch of smoked paprika or cayenne before roasting.
• Substitute maple syrup for honey in the dressing if you want a deeper, earthier sweetness.

Save

This salad has become one of those recipes I don't even think about anymore, I just make it. It's easy, it's colorful, and it always disappears fast.

Recipe Q&A

→ Can I prepare this salad ahead of time?

You can roast the sweet potatoes and prepare the dressing up to 4 hours ahead. Store them separately and assemble the salad just before serving to keep the arugula crisp and the flavors fresh.

→ What greens work best as a substitute for arugula?

Baby spinach, mixed greens, or baby kale are excellent alternatives. Baby spinach offers a milder flavor, while mixed greens provide variety. Adjust the dressing amount based on the volume of greens you use.

→ How can I make this salad more filling?

Add cooked quinoa, farro, or brown rice for grain-based heartiness. Grilled or roasted chicken, chickpeas, or crispy tofu are also great protein additions that complement the sweet and tangy flavors.

→ Is this salad suitable for meal prep?

The roasted sweet potatoes keep well for 3-4 days refrigerated. Pack the dressing separately and dress the salad just before eating to maintain texture and prevent the greens from wilting.

→ What wines pair well with this salad?

Crisp Sauvignon Blanc offers bright acidity that complements the honey-lime dressing. A light rosé works beautifully too. The citrus notes in both wines enhance the lime-forward flavors of the salad.

→ Can I make this salad vegan?

Absolutely. Omit the feta cheese or replace it with vegan feta alternatives. The salad remains nutritious and delicious without dairy, maintaining its vibrant flavors and satisfying texture.