Roasted Sweet Potato Salad (Printer-friendly)
Caramelized sweet potatoes with lime dressing, fresh herbs, and crunchy toppings create a vibrant salad.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 2 cups baby spinach or arugula
04 - 1 small red onion, thinly sliced
→ Dressing
05 - 2 tablespoons fresh lime juice
06 - 1 tablespoon honey or maple syrup
07 - 3 tablespoons extra-virgin olive oil
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and freshly ground black pepper, to taste
→ Toppings & Garnish
11 - 1/3 cup roasted pumpkin seeds (pepitas)
12 - 1/4 cup fresh cilantro, roughly chopped
13 - 1 avocado, diced
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning halfway through, until tender and golden brown. Let cool slightly.
04 - In a large bowl, whisk together lime juice, honey (or maple syrup), remaining olive oil, Dijon mustard, garlic, salt, and pepper until well combined.
05 - Add roasted sweet potatoes, red bell pepper, spinach (or arugula), and red onion to the bowl with dressing. Toss gently to coat evenly.
06 - Fold in avocado, pumpkin seeds, and cilantro just before serving.
07 - Serve immediately, or chill for 15–20 minutes for a colder salad experience.
# Expert Tips:
01 -
- The warm roasted potatoes against cool crisp greens creates this incredible temperature contrast that keeps every bite interesting
- It is one of those rare dishes that tastes even better the next day when flavors have had time to become friends
02 -
- Do not skip lining your baking sheet. The honey in the dressing can make roasted bits stick and you will lose all those caramelized pieces trying to scrape them up
- Serve this slightly warm rather than piping hot or completely cold. That middle ground lets the flavors come together beautifully
03 -
- Cut your sweet potatoes into uniform cubes so they roast at the same rate. Nothing worse than some pieces burning while others are still raw
- Let those roasted potatoes cool for just 10 minutes before tossing. Too hot and they will wilt your greens completely