Save This vibrant salad combines tender roasted sweet potatoes with a bright, tangy lime dressing that brings everything together. The natural sweetness of caramelized potatoes balances perfectly with fresh cilantro and zesty lime, while crisp vegetables add satisfying texture and color. Ready in under an hour, it's an ideal choice for meal prep, potlucks, or simple weeknight dinners.
The first time I made this sweet potato salad, it was actually a mistake—I had meant to roast them as a simple side dish but got carried away with the lime dressing I whisked up on impulse. My dinner guests kept asking for the recipe, and honestly, I could barely remember what I had thrown together in that chaotic twenty minutes before they arrived.
Last summer, I brought this to a potluck where the host had forgotten to mark serving utensils. Three people ended up using forks straight from the platter, standing around the kitchen island, not even bothering with proper plates.
Ingredients
- Sweet potatoes: I have learned that cutting them into exactly one inch cubes ensures they roast evenly—too small and they dry out, too large and they stay raw in the center
- Red onion: The sharp bite mellows beautifully when tossed with the warm potatoes, so do not be afraid of that initial onion kick
- Fresh limes: Room temperature limes yield significantly more juice, and I always roll mine firmly on the counter before cutting to break down the membranes
- Honey or maple syrup: This tiny amount of sweetness balances the acidity and helps the dressing cling to every surface
- Baby spinach: Choose leaves that are perky and vibrant—wilted spinach will only droop further once the warm potatoes hit it
Instructions
- Get your oven ready first:
- Preheat to 425°F and line that baking sheet with parchment—cleanup becomes almost nonexistent, and the potatoes develop a gorgeous bottom crust without sticking
- Roast the sweet potatoes:
- Toss them with just one tablespoon of olive oil and spread them out so they have room to breathe, then let them go for 25 to 30 minutes until they are tender and golden
- Whisk the dressing:
- While the potatoes roast, combine that lime zest and juice with honey, mustard, garlic, and remaining olive oil until it thickens slightly—taste and adjust the salt before proceeding
- Bring it all together:
- Gently fold those warm roasted potatoes with the onion, bell pepper, spinach, and cilantro, letting the residual heat slightly wilt the greens just right
Save My sister texted me at midnight once, saying she had eaten the leftovers straight from the container while standing in her kitchen, completely forgetting the notion of heating it up or using a fork.
Making It Your Own
Sometimes I swap in arugula for the spinach when I want that peppery kick to cut through the sweet potatoes, and in the fall, roasted butternut squash works beautifully as a substitute.
Serving Suggestions
This salad holds its own as a light lunch, but it really shines alongside grilled salmon or a simple roasted chicken. The lime flavors especially pop when served with something crisp and cold to drink.
Storage Wisdom
The roasted potatoes maintain their texture surprisingly well in the refrigerator, though I recommend adding fresh spinach if you are planning to make this ahead for meal prep.
- Store the dressing separately if you plan to keep leftovers for more than a day
- Bring the salad to room temperature before serving—the flavors wake up significantly
- Toast extra pumpkin seeds and keep them in an airtight container for adding just before serving
Save There is something deeply satisfying about a salad that feels both nourishing and indulgent, like you are treating yourself well without sacrificing pleasure.
Recipe FAQs
- → Can I make this ahead of time?
-
Yes, roast the sweet potatoes up to 2 days ahead and store them in the refrigerator. Add the dressing and fresh greens just before serving to maintain optimal texture and flavor.
- → What can I substitute for spinach?
-
Arugula adds a peppery bite, mixed greens offer mild variety, or kale provides hearty texture. Just add delicate greens right before serving to prevent wilting.
- → How do I store leftovers?
-
Keep in an airtight container in the refrigerator for 2-3 days. For best results, store the dressing separately and toss before eating. The sweet potatoes maintain their texture well when chilled.
- → Can I make this vegan?
-
Absolutely. Use maple syrup instead of honey and omit the feta cheese. The salad remains satisfying and flavorful without dairy components.
- → What protein additions work well?
-
Chickpeas, black beans, quinoa, or grilled chicken pair beautifully. Even crumbled goat cheese or toasted walnuts can add protein while complementing the sweet and tangy flavors.
