Pin It This vibrant salad combines caramelized roasted sweet potatoes with a zesty lime dressing, fresh herbs, and crunchy toppings like pumpkin seeds and avocado. The sweet potatoes are roasted until tender and golden, then tossed with red bell pepper, leafy greens, and a flavorful dressing made from lime juice, honey, mustard, and garlic. Fresh cilantro and creamy avocado add freshness and texture, making this dish a bright and satisfying option perfect for any meal.
The first time I made this salad was on a whim after finding sweet potatoes on sale. Something about the way caramelized edges taste against bright lime juice clicked instantly in my kitchen.
My sister-in-law requested this at our last family gathering. She usually claims she is not a sweet potato person but went back for seconds then asked for the recipe right there at the table.
Ingredients
- 2 large sweet potatoes: Look for ones with firm skin and no soft spots. The natural sweetness here is the foundation everything else builds upon
- 1 red bell pepper: Adds this gorgeous pop of color and a subtle sweetness that plays so nicely with the earthy potatoes
- 2 cups baby spinach or arugula: Arugula will give you a peppery kick while spinach keeps things mild. I have used both successfully
- 1 small red onion: Thinly sliced. If you are sensitive to raw onion, soak the slices in ice water for 10 minutes to tame the bite
- Fresh lime juice: About 2 tablespoons. Bottled juice will work in a pinch but fresh really makes this sing
- Honey or maple syrup: Just 1 tablespoon to balance the acidity. Maple syrup adds this lovely depth that honey does not quite achieve
- 3 tablespoons extra-virgin olive oil: Save a tablespoon for roasting the potatoes. The rest goes into your dressing
- 1 teaspoon Dijon mustard: This is what keeps your dressing emulsified and adds that subtle sharpness
- 1 garlic clove: Minced fresh. Garlic powder works but will not give you that bright punch we are after
- Salt and freshly ground black pepper: Do not be shy with the salt on the potatoes before roasting. It draws out moisture and helps those edges caramelize
- 1/3 cup roasted pumpkin seeds: They add this incredible crunch. Toasted sunflower seeds or chopped walnuts work beautifully too
- 1/4 cup fresh cilantro: Roughly chopped. If you are one of those cilantro haters, fresh basil or parsley will save the day
- 1 avocado: Diced right before serving so it does not brown. Creamy against crunchy is the whole point here
Instructions
- Get your oven hot:
- Preheat to 425°F and line a baking sheet with parchment. That high temperature is what gives us those crispy caramelized edges
- Prep your potatoes:
- Toss cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out so they have room to breathe and roast evenly
- Roast until golden:
- 25 to 30 minutes, flipping halfway through. You want them tender with these gorgeous browned spots
- Whisk the dressing:
- Combine lime juice, honey or maple syrup, remaining olive oil, Dijon, garlic, salt and pepper in a large bowl. It should taste bright and slightly tangy
- Combine everything:
- Add those warm roasted potatoes along with bell pepper, greens and onion to the bowl. Toss gently so you do not crush the potatoes
- Finish with the good stuff:
- Fold in avocado, pumpkin seeds and cilantro right before serving. The contrast of warm and cool here is pure magic
Pin It This salad has become my go-to for potlucks because it holds up so well and always prompts questions. There is something satisfying about serving something so vibrant that feels substantial yet still light.
Make It Your Own
The beauty of this recipe is how easily it adapts to what you have. I have thrown in roasted corn when it is in season and subbed feta for avocado when I wanted something salty instead of creamy.
Meal Prep Magic
This keeps beautifully in the fridge for up to three days. Store the dressing separately and the avocado mixed in only if you do not mind it softening. Honestly, I think the flavors get even better after a night melding together.
Serving Suggestions
While this is perfectly substantial on its own, I love serving it alongside grilled fish or roasted chicken. The lime and sweet potato combo complements so many main dishes beautifully.
- Sprinkle the roasted potatoes with smoked paprika or cumin before they go in the oven
- Add a can of rinsed black beans if you want to make it more filling
- Fresh mint leaves instead of cilantro give it this totally different bright vibe
Pin It Every time I serve this, someone asks for the recipe. It is funny how something so simple can feel so special on the table.
Recipe Q&A
- → How do I roast sweet potatoes evenly?
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Cut sweet potatoes into uniform cubes and toss with oil, salt, and pepper before spreading them in a single layer on a baking sheet. Turn halfway through roasting for even caramelization.
- → Can I substitute the lime juice?
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Yes, lemon juice can be used as an alternative for a slightly different citrus tang without overpowering the other flavors.
- → What greens work best in this salad?
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Baby spinach or arugula both provide a fresh, slightly peppery flavor that pairs well with the sweet potatoes and lime dressing.
- → How can I add more texture to this salad?
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Incorporating roasted pumpkin seeds adds crunch, while diced avocado provides creamy contrast, enhancing the overall mouthfeel.
- → Is this salad suitable for gluten-free diets?
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All ingredients are naturally gluten-free, making it a safe and flavorful option for gluten-free eating.
