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Roasted Sweet Potato Salad with Honey Lemon Dressing

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This vibrant Roasted Sweet Potato Salad combines roasted sweet potatoes, arugula, creamy feta, and crunchy pecans, all tossed in a refreshing honey lemon dressing. Perfect as a side dish or light meal, it’s full of flavors and textures that are both nutritious and satisfying.

Ingredients

Scale

For the Salad:

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cups arugula (or mixed greens)
  • 1/3 cup crumbled feta cheese (or goat cheese)
  • 1/2 cup pecans, toasted
  • 1 avocado, sliced

For the Honey Lemon Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste

Instructions

  1. Roast the Sweet Potatoes:

    • Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
    • Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.

  2. Prepare the Dressing:

    • In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

  3. Assemble the Salad:

    • In a large bowl, combine the roasted sweet potatoes, arugula, crumbled feta, toasted pecans, and avocado slices.
    • Drizzle the honey lemon dressing over the salad and gently toss to coat.

  4. Serve:

    • Serve immediately as a fresh, colorful side or a light meal.

Notes

  • Storage: If making ahead, store the dressing separately and add just before serving to keep the greens fresh.
  • Variations: Add extras like roasted red peppers, black beans, or corn for a heartier salad. You can also substitute pecans with walnuts or almonds.

Find it online: https://recipe.ukfinda.com/roasted-sweet-potato-salad-with-honey-lemon-dressing/