Description
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
-
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.
-
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
-
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.
-
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.