Roasted Sweet Potato Salad Lime (Print View)

Wholesome salad with caramelized sweet potatoes, crisp greens, avocado, and zesty lime dressing.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into ¾-inch cubes
02 - 1 red onion, sliced
03 - 3.5 ounces baby spinach or mixed salad greens
04 - 1 avocado, diced
05 - 1 small red bell pepper, diced

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - Zest and juice of 2 limes
08 - 1 tablespoon honey or maple syrup
09 - 1 garlic clove, finely minced
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - 2 tablespoons pumpkin seeds (pepitas), toasted
13 - 2 tablespoons fresh coriander (cilantro), chopped

# Step-by-Step Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato cubes and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast for 25–30 minutes, turning once, until sweet potatoes are golden and tender. Let cool slightly.
04 - In a small bowl, whisk together the remaining olive oil, lime zest and juice, honey or maple syrup, garlic, Dijon mustard, salt, and pepper to make the dressing.
05 - In a large salad bowl, combine roasted sweet potatoes, roasted onion, spinach, avocado, and red bell pepper.
06 - Drizzle with the lime dressing and toss gently to coat.
07 - Top with pumpkin seeds and chopped coriander before serving.

# Expert Suggestions:

01 -
  • The warm roasted potatoes against cool crisp greens creates this incredible temperature contrast that wakes up your whole palate
  • It actually gets better after sitting for a bit, making it perfect for meal prep or make-ahead gatherings
02 -
  • Let the roasted vegetables cool for at least 10 minutes before tossing with the greens, or the spinach will wilt completely
  • The dressing tastes better after sitting for 15 minutes, giving the garlic time to mellow out
03 -
  • Cut your sweet potatoes exactly the same size for even roasting, patience here pays off
  • Zest your limes before juicing them, it is so much easier to handle a whole fruit

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