Roasted Sweet Potato Salad (Print View)

Caramelized sweet potatoes with crisp greens and lime dressing create a refreshing, satisfying dish.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into ¾ inch cubes
02 - 1 small red onion, thinly sliced
03 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
04 - 1 small avocado, diced
05 - ¼ cup fresh cilantro leaves, chopped

→ Dressing

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

→ Optional Additions

11 - ¼ cup toasted pumpkin seeds (pepitas)
12 - 1.75 oz feta cheese, crumbled

# Step-by-Step Directions:

01 - Preheat the oven to 425°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 on the prepared baking sheet in a single layer.
03 - Roast for 25–30 minutes, turning halfway through cooking, until sweet potatoes are golden and tender. Let cool slightly.
04 - In a small bowl, whisk together remaining olive oil, lime zest and juice, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
05 - In a large bowl, combine roasted sweet potatoes, red onion, salad greens, avocado, and cilantro. Drizzle with dressing and toss gently to coat evenly.
06 - Top with toasted pumpkin seeds and crumbled feta if desired. Serve immediately while vegetables are still slightly warm.

# Expert Suggestions:

01 -
  • The temperature contrast between warm roasted vegetables and cool fresh greens makes every bite interesting
  • You can prep the components ahead and assemble when ready, perfect for entertaining
02 -
  • The sweet potatoes need to be spread in a single layer with space between pieces to achieve proper caramelization
  • Add the dressing just before serving, otherwise the greens will wilt and become soggy
03 -
  • Line your baking sheet with parchment paper for easy cleanup and to prevent the onions from sticking
  • Let the roasted vegetables cool for about 5 minutes before tossing with the greens so they do not wilt completely

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