Roasted Sweet Potato Salad (Print Version)

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

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 23 oz), 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 oz 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - Roast for 20-25 minutes, turning once halfway through, until golden and tender. Remove from oven and let cool slightly.
03 - In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - 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 to combine.
05 - Top with remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes turn golden and almost candy-like at the edges, adding natural sweetness without any extra sugar.
  • It comes together in under an hour but tastes like you spent way more time on it.
  • The honey-lime dressing is the kind of thing you'll want to double and keep in a jar for everything else.
  • It works as a side dish or a full meal, depending on how hungry you are or what you add to it.
02 -
  • Don't overcrowd the baking sheet or the sweet potatoes will steam and turn mushy instead of getting those crispy caramelized edges.
  • Let the sweet potatoes cool for at least five minutes before tossing them with the arugula, or the greens will wilt into sad little ribbons.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving so the arugula stays crisp.
03 -
  • Cut your sweet potato cubes as evenly as possible so they roast at the same rate and you don't end up with some pieces charred and others still hard.
  • Taste the dressing before you pour it over the salad and adjust the honey or lime juice to your liking, it should be tangy but not puckering.
  • If you're serving this at a party, arrange the salad on a big platter instead of a bowl so people can see all the colors, it makes it way more appealing.
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