Roasted Sweet Potato Salad (Printable Version)

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

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 1.4 lbs), 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

# How-To Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, turning once halfway through, until the sweet potatoes are golden and tender. Remove from the oven and let cool slightly.
04 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
05 - In a large salad bowl, combine the arugula, roasted sweet potatoes, red onion, and half of the feta cheese. Drizzle with the honey-lime dressing and toss gently to combine.
06 - Top with the remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Expert Advice:

01 -
  • It tastes like fall and sunshine had a conversation on your fork.
  • The honey-lime dressing cuts through the richness without feeling heavy or overdressed.
  • You can serve it warm or cold, which makes it ridiculously flexible for meal prep or last minute gatherings.
  • Every bite has texture, crunch, creaminess, and a little tang all at once.
02 -
  • Do not skip the parchment paper, sweet potatoes stick to bare metal and you will lose half the caramelized bits when you try to scrape them off.
  • Let the roasted sweet potatoes cool for at least five minutes before tossing with the greens, or the arugula will wilt into a sad heap.
  • Dress the salad right before serving, not earlier, or the acid in the lime juice will break down the greens and turn everything soggy.
03 -
  • Toss the sweet potatoes halfway through roasting, the ones on the edges brown faster and you want even caramelization on all sides.
  • Taste your dressing before you pour it, limes vary in acidity and sometimes you need an extra squeeze or a pinch more honey to balance it out.
  • If you are meal prepping, roast a double batch of sweet potatoes and use them throughout the week in grain bowls, wraps, or straight from the fridge as a snack.
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