Roasted Sweet Potato Salad (Print)

Colorful mix of roasted sweet potatoes, fresh greens, avocado, and tangy lime dressing for a light meal.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 5 oz mixed salad greens (arugula, spinach, baby kale)
06 - 1 avocado, diced
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh cilantro leaves, roughly chopped

→ Seeds & Nuts

09 - 1/4 cup toasted pumpkin seeds or chopped toasted pecans

→ Lime Dressing

10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1 small garlic clove, finely minced
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet.
03 - Roast sweet potatoes for 25 to 30 minutes, turning halfway, until golden and tender. Cool slightly.
04 - While sweet potatoes roast, whisk together lime juice, olive oil, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, combine salad greens, roasted sweet potatoes, avocado, red onion, cilantro, and pumpkin seeds or pecans if using.
06 - Drizzle with lime dressing and gently toss to combine. Serve immediately.

# Expert Tips:

01 -
  • The warm caramelized sweet potatoes against cool crisp greens creates this incredible temperature contrast that makes every bite exciting
  • You can throw it together in under an hour but it tastes like something from a fancy restaurant
  • The lime dressing cuts through the richness while letting every ingredient shine instead of overpowering them
02 -
  • Sweet potatoes keep roasting after they come out of the oven, so pull them when they are slightly less done than you want
  • The dressing can be made up to 3 days ahead and keeps beautifully in the fridge
  • Do not add the dressing until you are ready to serve or everything will get soggy and sad
03 -
  • Space your potato cubes evenly on the baking sheet and do not crowd them or they will steam instead of roast
  • Taste a sweet potato cube before assembling the salad and add more salt if needed
  • If making ahead, keep the dressing separate and toss right before serving

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