Roasted Sweet Potato Salad (Printable)
A colorful blend of roasted sweet potatoes, fresh greens, and zesty lime dressing for a light meal.
# What You’ll 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 ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Salad Components
07 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
08 - 1/2 red onion, thinly sliced
09 - 1/4 cup pumpkin seeds, toasted
10 - 1/4 cup feta cheese, crumbled (optional)
11 - 1/4 cup fresh cilantro leaves
→ Lime Dressing
12 - 3 tablespoons extra virgin olive oil
13 - Juice of 2 limes
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1/4 teaspoon sea salt
18 - 1/4 teaspoon black pepper
# How to Prepare:
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, cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing halfway through, until golden and tender.
04 - In a small bowl or jar, whisk together olive oil, lime juice, honey (or maple syrup), Dijon mustard, minced garlic, salt, and pepper until emulsified.
05 - Place salad greens in a large serving bowl. Add roasted sweet potatoes, red onion, pumpkin seeds, feta (if using), and cilantro.
06 - Drizzle with the lime dressing and toss gently to combine. Serve immediately.
# Expert Advice:
01 -
- The warm spiced sweet potatoes against cool crisp greens creates this incredible temperature contrast that keeps every bite interesting
- That lime dressing cuts through the natural sweetness of the potatoes like nobody's business
02 -
- Overcrowding the baking sheet is the fastest way to end up with steamed instead of roasted sweet potatoes
- The dressing tastes better after it sits for 10 minutes, so make it first
03 -
- Don't skip the step of tossing your sweet potatoes in the spices before roasting
- Let the roasted potatoes cool for just 5 minutes so they don't wilt the greens