Roasted Sweet Potato Salad

The first time I made this salad, it was actually an accident. I had roasted sweet potatoes left from dinner the night before and a lime that needed using. Now it is the salad I make when I want something that feels like sunshine on a plate.

I brought this to a friend summer potluck last year, and honestly, I was not expecting much attention. Three people asked for the recipe, and the bowl was empty before the burgers even hit the grill. Sometimes the simplest dishes surprise everyone.

Ingredients

• 2 large sweet potatoes: Peel and cut into 1-inch cubes for even roasting and that perfect tender-crisp texture
• 1 red bell pepper: Adds sweetness and crunch that balances the earthy sweet potatoes
• 2 cups baby spinach or arugula: Arugula gives a peppery bite while spinach keeps it mild and fresh
• 1 small red onion: Thinly sliced for a sharp bite that cuts through the sweetness
• 2 tablespoons fresh lime juice: The acid that makes everything pop and brings the dish alive
• 1 tablespoon honey or maple syrup: Just enough to balance the acidity and tie the dressing together
• 3 tablespoons extra-virgin olive oil: Use good quality oil here since the flavor really comes through
• 1 teaspoon Dijon mustard: The secret to emulsifying your dressing so it stays perfectly creamy
• 1 garlic clove: Minced fresh gives you that aromatic background note
• Salt and freshly ground black pepper: Taste and adjust because roasted sweet potatoes need proper seasoning
• 1/3 cup roasted pumpkin seeds: These add the most satisfying crunch in every single bite
• 1/4 cup fresh cilantro: Roughly chopped brings brightness and makes everything taste fresh
• 1 avocado: Diced and added last minute for creamy richness that melts into warm potatoes

Instructions

Get your oven going:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later

Prep the sweet potatoes:

Toss cubes with 1 tablespoon olive oil plus salt and pepper until coated, then spread in an even layer

Roast until golden:

Bake for 25 to 30 minutes, flipping halfway through, until edges are caramelized and potatoes are tender

Whisk the dressing:

In a large bowl, combine lime juice, honey, remaining olive oil, Dijon, garlic, salt, and pepper until smooth

Combine everything:

Add roasted sweet potatoes, red pepper, greens, and onion to the bowl and toss gently until coated

Add the finishing touches:

Fold in avocado, pumpkin seeds, and cilantro right before serving to keep textures intact

Save

This recipe became my go-to for weeknight dinners when my daughter declared she would eat anything with pumpkin seeds on top. Now she asks for this salad more than anything else I make.

Making It Your Own

I have discovered that smoked paprika or cumin sprinkled on the sweet potatoes before roasting adds this incredible depth. Even my spice-averse friends do not notice it, they just ask why it tastes so good.

Serving Suggestions

While this stands perfectly on its own, I love serving it alongside grilled chicken or fish for a complete meal. The bright lime flavors really complement anything from the grill.

Meal Prep Magic

This salad actually gets better after sitting for a few hours as the flavors meld together. Store the avocado and pumpkin seeds separately if making ahead, then add them right before serving.

• Keep the dressing on the side if packing for lunch
• The roasted sweet potatoes stay good for up to 4 days in the fridge
• Bring everything to room temperature before serving for best flavor

Save

There is something about the contrast of warm roasted vegetables against cool crisp greens that makes this salad feel special every single time.

Recipe FAQs

→ What is the best way to roast sweet potatoes?

Cut sweet potatoes into even cubes and toss with olive oil, salt, and pepper. Roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and tender.

→ Can I substitute the pumpkin seeds for other toppings?

Yes, toasted nuts like walnuts or almonds can add a similar crunch and complement the flavors well.

→ How do I make the lime dressing more balanced?

Combine fresh lime juice, honey or maple syrup, olive oil, Dijon mustard, minced garlic, salt, and pepper, whisking until smooth for a tangy-sweet dressing.

→ What greens work best in this salad?

Baby spinach or arugula provide a fresh, peppery contrast that pairs nicely with the roasted sweet potatoes and dressing.

→ Can this salad be served cold or warm?

Both work well: serve immediately at room temperature or chill for 15–20 minutes for a cool, refreshing version.