Roasted Sweet Potato Salad (Printable View)

Caramelized sweet potatoes with crisp greens and zesty lime dressing.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 red onion, sliced
03 - 4 cups mixed salad greens (arugula, spinach, baby kale)
04 - 1 avocado, sliced
05 - 1/4 cup fresh cilantro leaves

→ Roasting

06 - 2 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp ground cumin
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Dressing

11 - 3 tbsp fresh lime juice
12 - 2 tbsp olive oil
13 - 1 tbsp honey or maple syrup
14 - 1 small garlic clove, minced
15 - 1/2 tsp Dijon mustard
16 - 1/4 tsp salt
17 - 1/4 tsp black pepper

→ Garnish

18 - 1/4 cup crumbled feta cheese or toasted pepitas
19 - Extra lime wedges

# Cooking Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potatoes and red onion with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender and golden.
04 - Whisk together lime juice, olive oil, honey, garlic, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - Combine mixed greens, roasted sweet potatoes, onion, avocado, and cilantro in a large serving bowl.
06 - Drizzle the dressing over the salad and toss gently to combine. Top with feta cheese or pepitas and serve with extra lime wedges.

# Expert Tips:

01 -
  • The sweet potatoes get crispy and caramelized on the outside while staying creamy inside—it's the textural contrast that makes you reach for another forkful.
  • That lime dressing is bright enough to cut through richness but balanced enough not to overwhelm the delicate greens.
  • It's the kind of salad that works whether you're eating it warm right out of the oven or chilled the next day, making it genuinely useful in real life.
02 -
  • Don't skip flipping the vegetables halfway through roasting—that one gesture is what gives you those caramelized edges instead of just soft, pale cubes.
  • The lime dressing is better made 10 minutes before serving so the flavors have time to meld, but it can be made up to a few hours ahead and left at room temperature.
03 -
  • Cut your sweet potatoes to the exact same size so they finish roasting at the same time; uneven pieces mean some burn while others are still raw.
  • Don't be shy with the lime juice in the dressing—it's what makes the whole thing sing and keeps the richness from feeling heavy.

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