Roasted Sweet Potato Salad (Printable version)
Vibrant salad blending caramelized sweet potatoes, fresh greens, cherry tomatoes, and a zesty dressing.
# Ingredient List:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 2 cups baby arugula or mixed greens
03 - 1 small red onion, thinly sliced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup fresh cilantro or parsley, chopped
→ Nuts & Cheese
06 - 1/3 cup crumbled feta cheese (optional)
07 - 1/4 cup toasted pumpkin seeds (pepitas) or walnuts
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 1 tablespoon apple cider vinegar or lemon juice
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon Dijon mustard
12 - Salt and black pepper, to taste
→ For roasting
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon ground cumin
16 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with 1 tablespoon olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
03 - Arrange sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden and tender. Allow to cool slightly.
04 - Whisk together extra-virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
05 - In a large bowl, mix roasted sweet potatoes, baby arugula, thinly sliced red onion, cherry tomatoes, and chopped fresh herbs.
06 - Drizzle the prepared dressing over the salad and gently toss to distribute evenly.
07 - Top the salad with crumbled feta cheese and toasted pumpkin seeds. Serve immediately or at room temperature.
# Expert Suggestions:
01 -
- It feels like a secret treat when those sweet potatoes get perfectly caramelized yet stay tender within
- The fresh arugula and tangy dressing give it a lift that turns a humble salad into something special
02 -
- Don’t overcrowd the baking sheet or your sweet potatoes steam instead of caramelizing—that crisp edge is what changes everything
- Let the sweet potatoes cool slightly before tossing with greens so they don’t wilt your salad into a soggy mess
03 -
- Using smoked paprika instead of plain adds a subtle complexity that really lifts the dish
- Drizzling dressing while the sweet potatoes are still warm helps the flavors meld beautifully