Roasted Sweet Potato Salad

My neighbor handed me a bag of sweet potatoes from her garden last October, more than I could possibly roast for dinner alone. I tossed a few with olive oil, let them caramelize in a hot oven, and piled them onto a bed of arugula with whatever I had in the fridge. The contrast between the warm, sweet cubes and the sharp greens was so good I forgot about the pasta I'd planned. That improvised bowl became this salad, and I've made it at least once a week ever since.

I brought this to a potluck once, worried it might seem too simple next to the casseroles and layered dips. Within twenty minutes, the bowl was empty and three people asked for the recipe. One friend told me she'd never thought to put warm vegetables on greens before. Sometimes the best dishes are the ones that feel obvious only after you've tasted them.

Ingredients

• Sweet potatoes: Choose firm ones with smooth skin, they roast more evenly and the natural sugars caramelize beautifully at high heat.
• Olive oil: Don't skimp here, it helps the sweet potatoes crisp up and carries the seasoning into every bite.
• Sea salt and black pepper: Simple seasoning lets the sweet potato flavor shine, you can always add more but you can't take it back.
• Fresh arugula: The peppery bite balances the sweetness perfectly, rinse it well and spin it dry so the dressing clings.
• Feta cheese: Creamy, salty, and tangy, it melts slightly when it touches the warm potatoes.
• Red onion: Slice it thin so it adds sharpness without overwhelming, soaking it in cold water for five minutes tames the bite if you prefer.
• Toasted pumpkin seeds: Optional but worth it, they add crunch and a nutty depth that makes the salad feel complete.
• Lime juice: Freshly squeezed is key, bottled juice tastes flat and won't brighten the dressing the same way.
• Honey: It rounds out the acidity and ties the whole dressing together with a gentle sweetness.
• Dijon mustard: Just a touch emulsifies the dressing and adds a subtle complexity you'll miss if you skip it.

Instructions

Prep the oven and pan:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Season the sweet potatoes:

Toss the cubed sweet potatoes in a large bowl with olive oil, salt, and pepper until every piece glistens. Spread them in a single layer on the baking sheet so they roast instead of steam.

Roast until golden:

Roast for 20 to 25 minutes, flipping them halfway through with a spatula. You'll know they're ready when the edges are crispy and the centers yield easily to a fork.

Make the dressing:

While the sweet potatoes roast, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl. If you have a jar with a lid, shake it vigorously until the dressing emulsifies into a smooth, glossy mix.

Assemble the salad:

In a large salad bowl, combine the arugula, slightly cooled sweet potatoes, red onion, and half the feta. Drizzle the dressing over everything and toss gently so the greens don't bruise.

Finish and serve:

Top with the remaining feta and a sprinkle of toasted pumpkin seeds if using. Serve immediately while the sweet potatoes are still warm and the arugula is crisp.

Save

The first time I made this for my sister, she admitted she'd only ever eaten sweet potatoes as a Thanksgiving side, loaded with marshmallows and brown sugar. She took one bite of this salad and said it felt like discovering sweet potatoes all over again. We sat on the porch with our bowls, and she asked for seconds before I'd even finished mine.

Customizing Your Salad

If arugula feels too sharp for your taste, swap in baby spinach or a mix of spring greens. I've also added cooked quinoa when I needed something more filling, and it soaks up the dressing beautifully. For a heartier version, toss in grilled chicken or chickpeas, they both play nicely with the honey-lime flavors. Once, I stirred in dried cranberries and toasted pecans for a holiday lunch, and it felt festive without any extra effort.

Storing and Serving Tips

This salad is best eaten fresh, but you can prep the components ahead to save time. Roast the sweet potatoes and store them in the fridge for up to two days, then reheat them briefly in the oven before assembling. Keep the dressing in a jar in the fridge and shake it up right before serving. If you're bringing this somewhere, pack the greens, sweet potatoes, and dressing separately and toss everything together just before serving so nothing gets soggy.

Little Touches That Matter

Toasting the pumpkin seeds takes three minutes in a dry skillet and transforms them from bland to nutty and fragrant. I like to slice the red onion paper-thin using a mandoline, it distributes the sharpness evenly without any harsh chunks. If you want a creamier dressing, add a spoonful of Greek yogurt or tahini, it mellows the lime and gives the salad a richer feel.

• Use a mix of orange and purple sweet potatoes for a more colorful presentation.
• Drizzle a little extra honey over the salad just before serving if you like things on the sweeter side.
• Serve it alongside grilled fish or roasted chicken for a complete meal that feels light but satisfying.

Save

This salad has become my go-to whenever I want something that feels nourishing without being heavy. It's the kind of dish that makes you feel good about eating it, and it tastes even better than it looks.

Recipe Q&A

→ Can I prepare this salad in advance?

Yes, you can roast the sweet potatoes and prepare the dressing up to 2 days ahead. Store them separately in the refrigerator. Assemble with fresh greens and toppings just before serving to maintain crispness.

→ What are good substitutes for feta cheese?

Goat cheese, ricotta salata, or crumbled blue cheese work wonderfully. For a dairy-free option, try nutritional yeast or cashew cream mixed with lemon juice.

→ How do I make this salad more filling?

Add cooked quinoa, grilled chicken, roasted chickpeas, or white beans. These additions transform it into a complete main course while complementing the honey-lime flavors.

→ Can I use regular potatoes instead of sweet potatoes?

Absolutely. Red or gold potatoes work well, though they lack the natural sweetness. Consider adding a touch more honey to the dressing to compensate for the flavor difference.

→ What's the best way to store leftovers?

Keep dressed and undressed components separate. Store roasted potatoes and greens in airtight containers for up to 3 days. The dressing keeps refrigerated for up to 5 days.

→ How can I make the dressing without Dijon mustard?

Omit the mustard entirely or use whole grain mustard for a different flavor. The dressing remains emulsified thanks to the honey and olive oil combination.