Save My neighbor showed up at my door one October evening with a container of this salad, still warm from her oven. The sweet potatoes were glossy and caramelized at the edges, and the arugula had just barely wilted from the heat. She said she'd made too much, but I think she just wanted to share something that made her happy. I ate it standing at the counter, and by the time I scraped the bottom of the container, I'd already decided to recreate it the next day.
I started making this salad for weeknight dinners when I wanted something colorful on the table. My kids would pick out the feta and leave the arugula, but they always asked for more roasted sweet potatoes. Over time, I learned that letting the potatoes cool just enough so they don't wilt the greens completely is the sweet spot. It became one of those recipes I'd double on Sunday and eat throughout the week, sometimes adding leftover chicken or a scoop of quinoa when I needed it to go further.
Ingredients
- Sweet potatoes: Choose firm, unblemished ones and cut them into even cubes so they roast uniformly and develop crispy, caramelized edges.
- Olive oil: Use a good quality oil for roasting and a fruity extra-virgin for the dressing to add depth and richness.
- Arugula: Its peppery bite balances the sweetness of the potatoes, but baby spinach works if you prefer something milder.
- Feta cheese: Crumble it yourself from a block for a creamier texture and better flavor than pre-crumbled versions.
- Red onion: Slice it paper-thin and soak in cold water for a few minutes if you want to mellow the sharpness.
- Pumpkin seeds: Toast them lightly in a dry skillet until they start to pop for extra crunch and a nutty aroma.
- Fresh lime juice: Always use fresh, never bottled, as it makes the dressing taste vibrant and alive.
- Honey: It adds a floral sweetness that rounds out the acidity of the lime without making the dressing cloying.
- Dijon mustard: This emulsifies the dressing and adds a subtle tang that ties everything together.
Instructions
- Prep the oven and baking sheet:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Season the sweet potatoes:
- Toss the cubed sweet potatoes in a large bowl with olive oil, salt, and pepper until every piece is lightly coated. Spread them out in a single layer with space between each cube so they roast instead of steam.
- Roast until golden:
- Slide the baking sheet into the oven and roast for 20 to 25 minutes, flipping the cubes halfway through so they develop caramelized edges on all sides. Let them cool slightly on the pan before adding to the salad.
- Make the dressing:
- In a small bowl or jar, whisk together the extra-virgin olive oil, lime juice, honey, Dijon mustard, salt, and pepper until the mixture is smooth and emulsified.
- Assemble the salad:
- In a large salad bowl, combine the arugula, roasted sweet potatoes, red onion, and half the feta. Drizzle the dressing over everything and toss gently so the greens are coated but not crushed.
- Finish and serve:
- Scatter the remaining feta and toasted pumpkin seeds over the top. Serve immediately while the potatoes are still slightly warm and the arugula is crisp.
Save One spring, I brought this salad to a potluck and watched a friend who claimed to hate sweet potatoes go back for seconds. She said it was the lime that changed her mind, the way it cut through the sweetness and made everything taste fresh instead of dessert-like. That moment reminded me how a simple dressing can completely shift someone's relationship with an ingredient they thought they didn't like.
How to Store and Reheat
Store the roasted sweet potatoes and dressing separately from the greens in airtight containers in the fridge for up to three days. When you're ready to eat, let the sweet potatoes come to room temperature or warm them gently in the oven for a few minutes, then toss everything together fresh. The arugula won't hold up once dressed, so always add it at the last minute.
Ways to Make It Your Own
I've added handfuls of cooked quinoa when I wanted something more filling, and grilled chicken when I needed to feed someone who insists on meat at every meal. Toasted pecans or walnuts work beautifully in place of pumpkin seeds, and if you can't find feta, crumbled goat cheese adds a tangy creaminess that's just as good. Sometimes I swap the arugula for a mix of baby kale and spinach when that's what I have on hand, and it never disappoints.
Serving Suggestions
This salad shines as a light lunch on its own, but it also works as a vibrant side dish alongside roasted chicken, grilled fish, or a simple pasta. I've served it at casual dinners with crusty bread and olive oil for dipping, and it always disappears first. A crisp Sauvignon Blanc or a chilled rosé pairs beautifully, echoing the lime and balancing the sweetness of the potatoes.
- Serve it warm or at room temperature for the best contrast of textures.
- Add a sprinkle of smoked paprika over the sweet potatoes before roasting for a subtle smoky note.
- Double the dressing and keep extra in the fridge for drizzling over grilled vegetables or grain bowls.
Save This salad has become one of those recipes I return to when I want something that feels nourishing and a little celebratory at the same time. I hope it finds a place in your regular rotation, too.
Recipe FAQs
- → Can I prepare the roasted sweet potatoes ahead of time?
Yes, you can roast the sweet potatoes up to 2 days in advance. Store them in an airtight container in the refrigerator. Bring them to room temperature or warm them gently before assembling the salad for the best flavor and texture.
- → What can I use instead of feta cheese?
Goat cheese, crumbled ricotta, or even a tangy blue cheese work wonderfully. For a non-dairy option, try nutritional yeast or cashew cream. Each will add a different flavor dimension to the salad.
- → Is this salad suitable for meal prep?
The components store well separately. Keep the dressed greens, roasted potatoes, and dressing in different containers and assemble just before eating to maintain crisp textures and prevent wilting.
- → How do I make this salad more filling?
Add cooked grains like quinoa or farro, grilled chicken breast, roasted chickpeas, or a fried egg on top. These additions transform it into a complete, hearty meal while maintaining the fresh flavor profile.
- → Can I make the honey-lime dressing ahead?
Absolutely. Whisk the dressing ingredients together and store in a sealed jar in the refrigerator for up to 5 days. Shake or whisk again before drizzling over the salad to re-emulsify if needed.
- → What's the best way to slice the red onion thinly?
Use a sharp chef's knife or mandoline slicer for uniform, paper-thin slices. Soak the sliced onion in ice water for 10 minutes before adding to the salad to mellow its bite while keeping it crisp and refreshing.