Roasted Sweet Potato Salad (Printable version)

Wholesome mix of roasted sweet potatoes, lime zest, and fresh greens tossed in a tangy dressing.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 small red onion, sliced thin
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach leaves
05 - 1/4 cup fresh cilantro, 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 - 1 small garlic clove, finely minced
11 - Salt and freshly ground black pepper, to taste

→ Optional Additions

12 - 1/3 cup feta cheese, crumbled
13 - 1/4 cup toasted pumpkin seeds

# How to Make It:

01 - Preheat 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. Spread evenly on the baking sheet.
03 - Roast for 25–30 minutes, turning once, until golden and tender. Set aside to cool slightly.
04 - In a large bowl, whisk together the remaining olive oil, lime zest and juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper.
05 - Add roasted sweet potatoes, red onion, bell pepper, spinach, and cilantro to the bowl. Toss gently to combine and coat with dressing.
06 - Transfer salad to a serving platter. Sprinkle with crumbled feta and toasted pumpkin seeds, if using. Serve immediately or at room temperature.

# Expert tips:

01 -
  • The warm roasted potatoes against crisp fresh vegetables creates the most satisfying texture contrast
  • It keeps beautifully for hours, making it perfect for potlucks or meal prep
02 -
  • Don't overcrowd the baking sheet or the potatoes will steam instead of roast, use two sheets if needed
  • The salad needs at least 10 minutes for the flavors to meld after tossing, don't skip this resting time
03 -
  • Cut your sweet potatoes into uniform cubes so they roast evenly, nothing worse than some pieces burnt while others are still raw
  • Use a microplane for the lime zest, you want just the fragrant outer layer without any bitter white pith