Roasted Sweet Potato Salad (Printable)

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

# What You'll Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (approximately 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 oven to 425°F. Line a large 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 to 25 minutes, stirring halfway through cooking, until potatoes are golden and tender. Remove from oven and allow to cool slightly.
04 - In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified and well combined.
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 cheese and toasted pumpkin seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than you'd think, especially if you roast the potatoes while doing other things.
  • The sweet and tangy dressing makes even picky eaters reach for seconds.
  • It looks impressive enough for guests but easy enough for a Tuesday night.
  • Leftovers actually taste better the next day once the flavors meld together.
02 -
  • Don't overcrowd the baking sheet or your sweet potatoes will steam instead of roast, and you'll miss out on those crispy edges.
  • Let the potatoes cool for at least five minutes before tossing, or they'll wilt the arugula too much and make everything soggy.
  • If your lime is hard to juice, roll it firmly on the counter first to break up the membranes inside.
03 -
  • Cut your sweet potato cubes as evenly as possible so they all finish roasting at the same time.
  • Taste your dressing before adding it to the salad, everyone's limes are different and you might need a little more honey or salt.
  • If you're making this ahead for a party, prep everything separately and toss it together right before serving so it stays fresh and vibrant.
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