Roasted Sweet Potato Salad (Printable)

A vibrant blend of caramelized sweet potatoes, zesty lime, fresh greens, and crunchy seeds for a fresh salad experience.

# 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 baking sheet.
03 - Roast for 25-30 minutes, turning halfway, 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.
05 - Add roasted sweet potatoes, red bell pepper, spinach (or arugula), and red onion to the bowl. Toss gently to combine.
06 - Fold in avocado, pumpkin seeds, and cilantro just before serving.
07 - Serve immediately, or chill for 15-20 minutes for a colder salad.

# Expert Hacks:

01 -
  • The warm caramelized sweet potatoes against cool crisp greens creates this incredible texture contrast that keeps every bite interesting
  • You can make most of it ahead and just add the fresh elements right before serving, perfect for stress free entertaining
02 -
  • Don't crowd your sweet potatoes on the baking sheet or they'll steam instead of roast, I learned this the hard way with soggy results
  • The dressing tastes better after sitting for 10 minutes, giving the garlic time to mellow and meld with the lime
03 -
  • Cut your sweet potatoes into similar sized cubes so they all finish roasting at the same time, nothing worse than some undercooked pieces while others are burning
  • Let those roasted potatoes cool for just 5 minutes before tossing, hot enough to wilt the greens slightly but not so hot they turn mushy

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