Roasted Sweet Potato Salad (Printable)

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

# What You Need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes (about 23 ounces), 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

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - Roast for 20-25 minutes, turning once halfway through, until the sweet potatoes are golden and tender. Remove from the oven and let cool slightly.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - 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.
05 - Top with the remaining feta and toasted pumpkin seeds if using. Serve immediately.

# Expert Tips:

01 -
  • The sweet potatoes caramelize so beautifully in the oven that they taste almost like candy, but they're wholesome enough to eat for lunch every day.
  • It comes together in under 45 minutes, and you can prep the dressing and chop everything while the potatoes roast.
  • The balance of creamy feta, peppery arugula, and bright lime makes every forkful feel like a little celebration.
02 -
  • Don't overcrowd the baking sheet or the sweet potatoes will steam instead of caramelize, use two pans if you need to.
  • Add the dressing just before serving or the arugula will wilt and lose its peppery bite.
  • Let the sweet potatoes cool for a few minutes before tossing them with the greens, or the heat will wilt the arugula too much.
03 -
  • Cut the sweet potato cubes the same size so they roast evenly, uneven pieces mean some will be mushy while others are still hard.
  • Taste the dressing before you toss it, you might want an extra squeeze of lime or pinch of salt depending on your feta's saltiness.
  • If you're meal prepping, roast a double batch of sweet potatoes and use them in grain bowls, wraps, or scrambled eggs throughout the week.
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