Roasted Sweet Potato Salad

My neighbor brought this to a potluck last spring, and I made her write the recipe on a napkin before she left. The sweet potatoes had this caramelized edge that I couldn't stop thinking about, and the way the tangy dressing cut through the creaminess of the feta was something I wanted to recreate immediately. I made it the next afternoon, tweaking the lime just slightly, and it's been on repeat ever since. It's one of those salads that actually feels like a meal, not just a side thought.

I served this at a birthday lunch where half the guests were gluten-free and the other half were just picky. Everyone went back for seconds, and one friend texted me later asking if I'd cater her next dinner party. It was one of those rare wins where something healthy actually impressed people who usually reach for the bread basket first. I've made it at least a dozen times since, and it never fails to clear the bowl.

Ingredients

• Sweet potatoes (2 large, about 650 g): Choose firm ones with smooth skin, they roast more evenly and the natural sugars caramelize beautifully at high heat.
• Olive oil (2 tbsp for roasting): Don't skimp here, it helps the sweet potatoes crisp up and prevents sticking to the pan.
• Sea salt (1/2 tsp): Brings out the sweetness and balances the honey in the dressing.
• Black pepper (1/4 tsp, freshly ground): Adds a subtle warmth that plays well with the lime.
• Fresh arugula (100 g, about 4 cups): The peppery bite cuts through the richness, but baby spinach works if arugula is too strong for you.
• Feta cheese (100 g, crumbled): Use block feta and crumble it yourself, the pre-crumbled stuff is drier and less creamy.
• Red onion (1/4 small, thinly sliced): Slice it paper-thin so it adds sharpness without overwhelming the other flavors.
• Toasted pumpkin seeds (2 tbsp, optional): They add crunch and a nutty flavor, toast them yourself for a few minutes in a dry skillet.
• Extra-virgin olive oil (2 tbsp for dressing): Use your good stuff here, it's the base of the dressing and you'll taste the quality.
• Fresh lime juice (2 tbsp, about 1 lime): Roll the lime on the counter before juicing to get every last drop out.
• Honey (1 tbsp): Balances the acidity and ties the whole dressing together with a gentle sweetness.
• Dijon mustard (1/2 tsp): Helps emulsify the dressing and adds a subtle tang.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is key to getting those crispy, caramelized edges on the sweet potatoes.

Season the Sweet Potatoes:

Toss the cubed sweet potatoes in a large bowl with olive oil, salt, and pepper until every piece is coated. Spread them out in a single layer on the baking sheet, making sure they're not crowded or they'll steam instead of roast.

Roast Until Golden:

Roast for 20 to 25 minutes, flipping them halfway through with a spatula. You'll know they're done when the edges are dark golden and a fork slides through easily.

Make the Dressing:

While the sweet potatoes roast, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl or shake them in a jar with a tight lid. The mustard helps everything blend into a smooth, glossy dressing.

Assemble the Salad:

In a large bowl, combine the arugula, roasted sweet potatoes (let them cool for a few minutes so they don't wilt the greens), red onion, and half the feta. Drizzle the dressing over everything and toss gently with your hands or tongs.

Finish and Serve:

Top with the remaining feta and the toasted pumpkin seeds if you're using them. Serve right away while the sweet potatoes are still slightly warm.

Pin It

One night I made this for a friend who swore she hated salads, and she ate two bowls while standing at my counter. She said it was the sweet potatoes that changed her mind, but I think it was the dressing. Either way, it's become the dish I bring when I want to win someone over without making a big production out of it.

Storing and Making Ahead

You can roast the sweet potatoes up to two days ahead and keep them in the fridge in an airtight container. The dressing also holds for about three days in a jar. When you're ready to serve, let the sweet potatoes come to room temperature or warm them gently in the oven for a few minutes. Don't assemble the salad until just before serving, or the arugula will get soggy and the feta will start to break down into the greens.

Swaps and Additions

If arugula is too bitter for your taste, swap in baby spinach or a spring mix. You can add a handful of cooked quinoa or farro to make it more filling, or toss in some grilled chicken if you need extra protein. I've also thrown in dried cranberries when I had them around, and they added a nice chewy sweetness that played well with the lime. Toasted pecans or walnuts work just as well as pumpkin seeds, and sometimes I use goat cheese instead of feta when I want something a little creamier.

Serving Suggestions

This salad works as a light lunch on its own, or as a side dish next to roasted chicken or grilled fish. I've served it at picnics and potlucks, and it travels well if you keep the dressing separate and toss everything together right before serving. It pairs beautifully with a crisp Sauvignon Blanc or a light rosé, but honestly it's just as good with sparkling water and a squeeze of extra lime.

• Bring it to a cookout and toss it together on-site for maximum freshness.
• Serve it as a starter before a heavier main course to keep things balanced.
• Pack it for lunch in separate containers and assemble it when you're ready to eat.

Pin It

This salad has become one of those recipes I don't even think about anymore, I just make it when I need something colorful and satisfying without a lot of fuss. It's proof that a handful of good ingredients and a hot oven can turn into something people actually remember.

Recipe FAQs

→ Can I prepare this salad ahead of time?

You can roast the sweet potatoes and prepare the dressing up to 2 days ahead. Store them separately in airtight containers. Assemble the salad just before serving to keep the arugula fresh and crisp.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled gouda work wonderfully. For a dairy-free option, try nutritional yeast or cashew cheese for a creamy element.

→ How do I make the salad more filling?

Add cooked quinoa, farro, or brown rice for heartiness. Grilled chicken breast or chickpeas also work well for added protein and substance.

→ Can I use regular potatoes instead of sweet potatoes?

Yes, though the flavor will differ. Regular potatoes lack the natural sweetness that complements the honey-lime dressing. Red or fingerling potatoes are better alternatives than russets.

→ How should I store leftover salad?

Keep dressed salad in an airtight container in the refrigerator for up to 1 day. Store dressing separately to prevent the greens from wilting. Undressed components keep fresh for 3-4 days when stored properly.

→ What wine pairs best with this dish?

Crisp Sauvignon Blanc brings out the lime's brightness, while light rosé complements the roasted sweetness. Pinot Grigio is another excellent choice for its refreshing acidity.