Roasted Sweet Potato Lime Salad (Print)
Hearty mix of roasted sweet potatoes, fresh greens, and bright lime dressing for a fresh, satisfying dish.
# What You’ll Need:
→ Roasted Sweet Potatoes
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
→ Salad Components
07 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
08 - 1/2 red onion, thinly sliced
09 - 1/4 cup pumpkin seeds, toasted
10 - 1/4 cup feta cheese, crumbled
11 - 1/4 cup fresh cilantro leaves
→ Lime Dressing
12 - 3 tablespoons extra virgin olive oil
13 - Juice of 2 limes
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1/4 teaspoon sea salt
18 - 1/4 teaspoon black pepper
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden brown and tender when pierced with a fork.
04 - In a small bowl or jar, whisk together extra virgin olive oil, lime juice, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
05 - Place salad greens in a large serving bowl. Add roasted sweet potatoes, red onion, pumpkin seeds, feta cheese, and cilantro leaves.
06 - Drizzle with the lime dressing and toss gently to combine all ingredients evenly. Serve immediately while sweet potatoes are still warm, or at room temperature.
# Expert Tips:
01 -
- The caramelized edges on sweet potatoes make everything better
- You get warm roasted goodness and crisp fresh greens in one bowl
02 -
- Cutting sweet potatoes into uneven sizes means some pieces burn while others stay hard
- The salad wilts if you dress it too early so wait until the last minute
03 -
- Dont crowd the baking sheet or the potatoes will steam instead of roast
- Let the dressing sit for 10 minutes so the garlic mellows out