Roasted Sweet Potato Salad (Printable)

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

# What you need:

→ Roasted Sweet Potatoes

01 - 2 large sweet potatoes, 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

# Directions:

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

# Expert Advice:

01 -
  • The sweet potatoes get these dark, caramelized edges that taste like candy but are somehow still vegetables.
  • It feels fancy enough for guests but comes together in less than an hour with almost no effort.
  • The honey-lime dressing is tangy and bright, cutting through the richness of the feta in a way that makes every bite balanced.
  • You can eat it warm or cold, which means leftovers actually taste better the next day.
02 -
  • Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast, and you will miss out on those crispy caramelized edges.
  • Toss the salad while the sweet potatoes are still warm so the arugula wilts just slightly and the feta gets soft and creamy.
  • If you make the dressing ahead of time, give it a good shake before using because the honey and oil will separate as it sits.
03 -
  • Use a hot oven and do not overcrowd the pan, the sweet potatoes need space to crisp up instead of steaming.
  • Toss the salad while the sweet potatoes are still warm so the feta softens and the arugula wilts just enough to soak up the dressing.
  • Taste the dressing before you pour it on and adjust the honey or lime to match your preference, a little extra lime makes it brighter, and a little more honey rounds it out.
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