Roasted Sweet Potato Salad (Print version)

Caramelized sweet potatoes and greens with 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 tablespoons olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Dressing

11 - 3 tablespoons fresh lime juice (about 2 limes)
12 - 2 tablespoons olive oil
13 - 1 tablespoon honey or maple syrup
14 - 1 small garlic clove, minced
15 - 1/2 teaspoon Dijon mustard
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Garnish (optional)

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

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potatoes and red onion with olive oil, smoked paprika, cumin, salt, and pepper in a bowl. Spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, flipping halfway through, until sweet potatoes are golden and tender. Allow to cool slightly.
04 - Whisk together lime juice, olive oil, honey or maple syrup, minced garlic, Dijon mustard, salt, and pepper until emulsified.
05 - Combine mixed greens, roasted sweet potatoes and onion, avocado, and cilantro in a large bowl. Drizzle with dressing and toss gently.
06 - Top salad with crumbled feta or toasted pepitas if desired. Serve with extra lime wedges.

# Expert suggestions:

01 -
  • The roasted sweet potatoes turn jammy and honeyed while staying just tender enough to contrast with crisp greens.
  • You can throw it together in under an hour, which means weeknight dinner doesn't have to be complicated.
  • It tastes just as good served warm as it does the next day straight from the fridge.
02 -
  • Don't skip flipping the vegetables halfway through roasting—it's the difference between unevenly cooked and perfectly caramelized on both sides.
  • The dressing tastes sharper before it sits, so make it right before serving and give it a good whisk just before drizzling so the emulsion doesn't separate.
03 -
  • Cut your sweet potatoes into evenly-sized pieces so they roast at the same rate; uneven chunks mean some burn while others stay soft.
  • Make the lime dressing in a jar so you can shake it instead of whisking, and you'll have a tightly sealed container to store any leftovers in the fridge.

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