Roasted Sweet Potato Salad (Print Version)

Caramelized roasted sweet potatoes with arugula, feta, and honey-lime dressing. Light, colorful, and ready in under an hour.

# 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 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 halfway through, until 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.
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 and toasted pumpkin seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted sweet potatoes get these gorgeous caramelized edges that taste almost candied but are completely savory.
  • It comes together in under an hour and tastes like you put in way more effort than you actually did.
  • The honey-lime dressing is tangy and bright, cutting through the richness of the feta in a way that makes every bite interesting.
  • You can serve it warm or at room temperature, which makes it perfect for potlucks or meal prep.
02 -
  • If you crowd the sweet potatoes on the pan, they'll steam and turn mushy instead of getting those crispy, caramelized edges.
  • Add the dressing just before serving, if you let the salad sit dressed for too long, the arugula wilts and loses its peppery punch.
  • Taste the dressing before you pour it over the salad, you might want a bit more honey or lime depending on how sweet or tart you like things.
03 -
  • Use a very sharp knife to slice the red onion paper-thin, thick slices can be overpowering and harsh.
  • Let the sweet potatoes cool for about five minutes before tossing them with the arugula, if they're too hot, the greens will wilt instantly.
  • Toast the pumpkin seeds in a dry skillet over medium heat for three to four minutes, shaking the pan often, they'll turn golden and smell nutty when they're ready.
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