Roasted Sweet Potato Salad (Printable)

Caramelized sweet potatoes combined with lime dressing, fresh herbs, and crunchy toppings for a vibrant salad.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 2 cups baby spinach or arugula
04 - 1 small red onion, thinly sliced

→ Dressing

05 - 2 tablespoons fresh lime juice
06 - 1 tablespoon honey or maple syrup
07 - 3 tablespoons extra-virgin olive oil
08 - 1 teaspoon Dijon mustard
09 - 1 garlic clove, minced
10 - Salt and freshly ground black pepper, to taste

→ Toppings & Garnish

11 - 1/3 cup roasted pumpkin seeds (pepitas)
12 - 1/4 cup fresh cilantro, roughly chopped
13 - 1 avocado, diced

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway, until tender and golden brown. Let cool slightly.
04 - In a large bowl, whisk together lime juice, honey or maple syrup, remaining olive oil, Dijon mustard, garlic, salt, and pepper.
05 - Add roasted sweet potatoes, red bell pepper, spinach or arugula, and red onion to the bowl. Toss gently to combine.
06 - Fold in avocado, pumpkin seeds, and cilantro just before serving.
07 - Serve immediately, or chill for 15 to 20 minutes for a colder salad.

# Expert Advice:

01 -
  • The caramelized edges of roasted sweet potatoes against bright lime dressing is a combination that just works
  • It keeps beautifully for days, making it perfect for meal prep or weekday lunches
02 -
  • Warm sweet potatoes absorb dressing better than cold ones, so toss them while still slightly warm
  • Adding avocado last prevents it from getting mushy or browned in the bowl
03 -
  • Cut sweet potatoes into uniform cubes so they roast evenly and finish at the same time
  • Use a microplane for the garlic so it dissolves into the dressing without any harsh bits

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