Roasted Sweet Potato Salad (Print Version)

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

# What You'll 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 (about 1 lime)
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 Prepare:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon 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 2 tablespoons extra-virgin olive oil, 2 tablespoons lime juice, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and black pepper to taste until emulsified.
05 - In a large salad bowl, combine arugula, roasted sweet potatoes, red onion, and half of the crumbled feta. Drizzle with honey-lime dressing and toss gently to combine.
06 - Top with remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes get crispy edges and a caramel sweetness that makes them almost addictive.
  • It comes together in under 45 minutes but looks and tastes like you spent way longer on it.
  • The honey lime dressing is bright and tangy enough to wake up your taste buds without overpowering anything.
  • You can eat it warm, cold, or somewhere in between, and it still tastes incredible.
02 -
  • Don't skip the parchment paper, sweet potatoes love to stick and you'll lose all those beautiful caramelized edges scraping them off.
  • If you add the dressing too early, the arugula will wilt and get soggy, so toss everything just before serving.
  • Let the roasted sweet potatoes cool for at least five minutes before adding them to the greens, or the arugula will collapse into a sad pile.
03 -
  • Use a very hot oven and give the sweet potatoes space on the pan, crowding them will steam them instead of crisping the edges.
  • Taste the dressing before you pour it, every lime is different and you might need a tiny bit more honey or salt to balance it out.
  • If you want even more crunch, throw in toasted pecans or walnuts along with the pumpkin seeds.
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