Roasted Sweet Potato Salad (Printable version)

Sweet potatoes paired with crisp veggies and a fresh lime dressing for a bright, flavorful dish.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 3 cups baby spinach or arugula, washed and dried

→ Herbs & Garnish

05 - 1/4 cup fresh cilantro, chopped
06 - 2 tablespoons fresh mint, chopped (optional)

→ Dressing

07 - 1/4 cup extra-virgin olive oil
08 - Zest and juice of 2 limes
09 - 1 tablespoon honey or maple syrup
10 - 1 garlic clove, minced
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

→ Optional Additions

14 - 1/4 cup toasted pumpkin seeds or sunflower seeds
15 - 1/3 cup crumbled feta cheese (omit for vegan)

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, a pinch of salt, and pepper in a large bowl. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender. Remove and let cool slightly.
04 - Whisk together remaining olive oil, lime zest and juice, honey or maple syrup, minced garlic, cumin, sea salt, and black pepper in a small bowl.
05 - Place roasted sweet potatoes, diced red bell pepper, sliced red onion, and baby spinach or arugula in a large bowl.
06 - Drizzle the dressing over the salad and toss gently to coat evenly.
07 - Top with fresh cilantro, optional mint, toasted seeds, and feta cheese if using. Serve immediately or at room temperature.

# Expert advice:

01 -
  • The roasted sweet potatoes get crispy golden edges that taste like theyre hiding a secret.
  • It works warm straight from the oven or cold the next day, which means less pressure on timing.
  • The lime dressing is bright enough to wake up your taste buds without overpowering anything.
  • You can throw in whatever greens or seeds you have lying around and it still works.
02 -
  • Crowding the baking sheet will steam the sweet potatoes instead of crisping them, so use two trays if you need to.
  • Dont add the dressing until youre ready to serve or the greens will wilt and get soggy.
  • If you skip the lime zest, you lose half the brightness, so just zest the limes before you juice them.
03 -
  • Toast your seeds in a dry skillet for a few minutes until they smell nutty, it makes a huge difference.
  • If your red onion is too sharp, soak the slices in cold water for five minutes and then drain them.
  • Use a microplane to zest the limes directly over the dressing bowl so you dont lose any of the oils.

Go Back