Description
Roasted sweet potato salad with honey lemon dressing brings Mediterranean sunshine to your plate, blending earthy root vegetables with zesty citrus notes. Golden potatoes mingle with fresh herbs, creating a light yet satisfying dish perfect for summer gatherings.
Ingredients
Scale
Main Ingredients:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups arugula (or mixed greens)
- 1 avocado, sliced
Cheese and Nuts:
- ⅓ cup crumbled feta cheese (or goat cheese)
- ½ cup pecans, toasted
Dressing Ingredients:
- 4 tablespoons (59 milliliters) olive oil
- 2 tablespoons (30 milliliters) lemon juice
- 1 tablespoon (15 milliliters) honey
- 1 teaspoon (5 milliliters) Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the oven environment by heating to 400F (200C), creating an optimal roasting temperature for sweet potatoes.
- Coat sweet potato cubes with olive oil, seasoning with salt and pepper, ensuring each piece is evenly dressed and flavorful.
- Arrange sweet potato pieces on a baking sheet in a single, uncrowded layer to promote even caramelization and crisp edges.
- Roast the sweet potatoes for 25-30 minutes, rotating the tray midway to guarantee uniform golden-brown coloration and tender interior.
- Craft the vibrant honey lemon dressing by whisking olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until smooth and well-integrated.
- Select a spacious mixing bowl and layer roasted sweet potatoes as the foundational ingredient.
- Cascade arugula over the warm sweet potatoes, creating a verdant bed for the salad.
- Sprinkle crumbled feta cheese, adding creamy, tangy notes to the composition.
- Scatter toasted pecans across the salad, introducing a delightful nutty crunch.
- Strategically place avocado slices for a buttery, rich element.
- Drizzle the prepared honey lemon dressing generously, gently tossing to ensure each ingredient is delicately coated.
- Present immediately, showcasing the salad’s vibrant colors and diverse textures as an elegant side or light entrée.
Notes
- Select firm, uniformly sized sweet potatoes for even roasting and consistent caramelization.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Adjust roasting time based on sweet potato cube size to ensure perfect tenderness without burning.
- Toast pecans in a dry skillet for enhanced nutty flavor and extra crunch before adding to the salad.
- Swap feta for vegan alternatives like cashew cheese to make the dish plant-based friendly.
- Prepare dressing separately and store in an airtight container for up to 3 days for meal prep convenience.
- Add protein like grilled chicken or chickpeas to transform this side into a complete main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg