Roasted Sweet Potato Salad (Print Version)

Caramelized sweet potatoes, crisp arugula, and creamy feta tossed in honey-lime dressing. Ready in 40 minutes.

# Ingredient List:

→ 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

# Cooking 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 20–25 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 pumpkin seeds if using. Serve immediately.

# Expert Suggestions:

01 -
  • The sweet potatoes get crispy on the outside and creamy inside, adding texture that makes every bite interesting.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The honey-lime dressing is bright and tangy enough to balance the earthiness of the greens and the richness of the feta.
  • It works as a main dish or a side, and leftovers actually taste better the next day once the flavors meld.
02 -
  • Don't skip the step of spreading the sweet potatoes in a single layer, overcrowding the pan traps steam and you'll end up with soggy cubes instead of caramelized edges.
  • Let the roasted sweet potatoes cool for a minute or two before tossing them with the arugula, otherwise the greens wilt instantly and the salad loses its fresh crunch.
  • Taste the dressing before you pour it on, limes vary in acidity and you might need an extra squeeze or a pinch more honey to get the balance just right.
03 -
  • Roast the sweet potatoes on the top rack of your oven for extra caramelization, the closer proximity to the heat source gives you those dark, crispy edges that make this salad special.
  • If your red onion tastes too sharp, soak the slices in cold water for five minutes before adding them to the salad, it mellows the bite without losing the crunch.
  • Make a double batch of the honey-lime dressing and keep it in the fridge, it's delicious on roasted vegetables, grain bowls, or even drizzled over grilled fish.
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