Roasted Sweet Potato Salad (Print View)
A hearty salad featuring caramelized sweet potatoes, fresh greens, pumpkin seeds, and lime dressing.
# What You'll Need:
→ For the Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ For the Salad
07 - 5 oz mixed salad greens (arugula, spinach, baby kale)
08 - 1/2 red onion, thinly sliced
09 - 1/4 cup pumpkin seeds (pepitas), toasted
10 - 1/4 cup feta cheese, crumbled (optional)
11 - 1/4 cup fresh cilantro leaves
→ For the Lime Dressing
12 - 3 tbsp extra virgin olive oil
13 - Juice of 2 limes
14 - 1 tbsp honey or maple syrup
15 - 1 tsp Dijon mustard
16 - 1 garlic clove, minced
17 - 1/4 tsp sea salt
18 - 1/4 tsp black pepper
# Step-by-Step Directions:
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 Suggestions:
01 -
- The contrast between warm, spiced sweet potatoes and cool, crisp greens creates this perfect balance that keeps you coming back for seconds
- It's one of those rare dishes that works as a weeknight dinner, potluck contribution, or fancy lunch without feeling like you tried too hard
02 -
- The sweet potatoes continue cooking slightly after they leave the oven, so pull them when they're tender but not falling apart
- Dressing the greens too early makes them sad and wilted, so wait until right before serving
03 -
- Cut your sweet potatoes into uniform cubes so everything roasts at the same rate
- Let the roasted potatoes cool for just 5 minutes before tossing with greens, so they're warm but not hot