Roasted Sweet Potato Salad

Last summer I threw together a dinner for friends using whatever was lingering in my crisper drawer. The roasted sweet potatoes were meant to be a side dish, but when I tossed them with that bright lime dressing and fresh herbs, suddenly the whole table went quiet.

My sister called me the next morning demanding the recipe. She said her husband who usually complains about salads went back for thirds. Now it is the first thing I make when I need something that looks impressive but secretly comes together in under an hour.

Ingredients

• 2 large sweet potatoes: Pick ones that feel heavy for their size and avoid any with soft spots or sprouting
• 1 red bell pepper: The sweetness balances beautifully with the lime and adds this gorgeous jewel tone color
• 2 cups baby spinach or arugula: Baby spinach stays tender longer while arugula brings this lovely peppery bite
• 1 small red onion: Thinly sliced gives you just enough sharpness without overwhelming everything else
• 2 tablespoons fresh lime juice: Fresh makes all the difference here and please zest the lime first before squeezing
• 1 tablespoon honey or maple syrup: This little bit of sweetness is what makes the lime sing instead of just pucker
• 3 tablespoons extra-virgin olive oil: Save the really good stuff for the dressing since it is not being heated
• 1 teaspoon Dijon mustard: It emulsifies everything together and adds this subtle depth you will miss if you skip it
• 1 garlic clove: Minced it disperses evenly throughout the dressing without big raw bites
• 1/3 cup roasted pumpkin seeds: They add this perfect crunch and I keep a bag in my pantry just for salads like this
• 1/4 cup fresh cilantro: Roughly chopped it brings that bright herbal freshness that ties everything together
• 1 avocado: Diced right before serving adds creaminess that makes the salad feel so luxurious

Instructions

Get your oven going:

Preheat to 425°F and line a baking sheet with parchment paper because cleaning roasted sugar off pans is nobody's idea of fun.

Prep the sweet potatoes:

Cut them into evenly sized 1-inch cubes so they all finish roasting at the same time.

Roast until golden:

Toss the cubes with 1 tablespoon olive oil and season generously then roast for 25 to 30 minutes flipping halfway until tender and caramelized at the edges.

Whisk the dressing:

While the potatoes roast combine lime juice honey mustard garlic and remaining olive oil in a bowl and whisk until it comes together in a silky emulsion.

Combine everything:

Add the warm roasted potatoes bell pepper spinach and onion to a large bowl then drizzle with the dressing and toss gently.

Add the finishing touches:

Fold in the avocado pumpkin seeds and cilantro right before serving so they stay fresh and vibrant.

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This salad has become my go-to for potlucks because it travels so well and people always ask for the recipe. Something about the combination of warm roasted vegetables and that tangy lime dressing just works magic together.

Make It Your Own

Once you have the basic technique down you can play around with different toppings. Toasted walnuts or pecans work beautifully instead of pumpkin seeds and sometimes I add crumbled feta for extra creaminess.

Timing Is Everything

I have learned through slightly mushy experience that the sweet potatoes need to be completely tender before they come out of the oven. Undercooked potatoes ruin the whole texture experience so give them the full time they need.

Serving Suggestions

This salad stands perfectly on its own but also pairs beautifully with grilled fish or roasted chicken. The lime dressing complements so many main dishes and the vibrant colors make any plate look gorgeous.

• Try adding a grain like quinoa or farro to make it more filling
• A pinch of smoked paprika on the potatoes before roasting adds this subtle smoky depth
• The salad keeps well for a day though the avocado is best added fresh

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There is something so satisfying about a salad that feels substantial yet still light and refreshing. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What is the best way to roast sweet potatoes for this salad?

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

→ Can I substitute baby spinach with other greens?

Yes, arugula is a great alternative that adds a peppery flavor, but you can also use kale or mixed salad greens based on preference.

→ How can I adjust the dressing for different flavor profiles?

Tweak the lime juice and sweetener ratio to balance tartness and sweetness, or add smoked paprika or cumin for a smoky depth before roasting the potatoes.

→ What crunchy toppings work well in this dish?

Roasted pumpkin seeds provide a nutty crunch, but you can also use toasted nuts like walnuts or pecans for added texture and flavor.

→ Is it possible to prepare this dish ahead of time?

Yes, roast the sweet potatoes and prepare the dressing in advance. Toss everything together shortly before serving to maintain freshness and texture.

→ How does adding avocado influence the salad?

Avocado adds creamy richness that balances the acidity of the lime dressing, enhancing overall flavor and mouthfeel.