Roasted Sweet Potato Salad (Printable)

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

# Ingredient List:

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

# Expert Tips:

01 -
  • The sweet potatoes get these crispy, caramelized edges that contrast beautifully with their creamy centers.
  • The honey-lime dressing hits all the right notes: tangy, sweet, and just sharp enough to balance the richness of the feta.
  • It comes together in under an hour and tastes like you spent all afternoon in the kitchen.
  • Leftovers actually get better the next day as the flavors meld together.
02 -
  • Do not overcrowd the baking sheet or the sweet potatoes will steam and turn mushy instead of caramelizing.
  • Let the roasted sweet potatoes cool for a few minutes before tossing with the arugula or the greens will wilt too much and lose their structure.
  • The dressing tastes best when made fresh, but you can prepare it up to two hours ahead and give it a good shake before using.
03 -
  • Cut the sweet potato cubes as evenly as possible so they roast at the same rate and you do not end up with some burnt and others undercooked.
  • Toss the salad just before serving to keep the arugula crisp and vibrant, nobody likes a soggy salad.
  • If you are making this ahead for a party, roast the sweet potatoes and prep the dressing in the morning, then assemble everything right before guests arrive.
Go Back