This easy roasted sweet potato salad is tossed with a cumin-lime dressing, fresh herbs, and roasted pumpkin seeds for a flavorful, healthy dish.
I love roasted sweet potatoes, and while I often have them in tacos and soups, I don’t always think about using them on a salad! When I saw this recipe from America’s Test Kitchen, I gave it a twist by simplifying it a bit, adding greens, and reducing the oil. Overall, I was so thrilled with how this version turned out! You can serve it warm when the sweet potatoes are right out of the oven, or make it in advance and keep it in the fridge until you’re ready to serve it.
Ingredients & Substitutions
- Sweet potatoes: I love how roasting sweet potatoes brings out more of the flavor. You can leave the skins on if you prefer.
- Olive oil: This is used for both roasting and dressing. Avocado oil or any other neutral oil works too.
- Lime juice: Fresh lime juice adds brightness. Lemon juice can be substituted in a pinch.
- Cumin & smoked paprika: These add warmth and a subtle smoky flavor that pairs perfectly with the sweet potatoes.
- Garlic: Fresh minced garlic gives the dressing a little bite.
- Jalapeño: This adds a bit of heat. Remove the seeds for less spice, or skip it entirely if you prefer a milder salad.
- Onion: Soaking the minced onion in ice water helps mellow the flavor so it’s not overpowering. Swap in shallots for a milder flavor.
- Cilantro: Adds freshness and a pop of flavor. If you’re not a cilantro fan, parsley works as a substitute.
- Pumpkin seeds: Roasted, salted pepitas add the perfect crunch.
- Arugula: A peppery base balances the sweetness of the potatoes. Spinach or mixed greens work well, too.
How to Make Roasted Sweet Potato Salad
Storage & Make Ahead
This salad keeps surprisingly well, which makes it great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. If you’re making it ahead, you can roast the sweet potatoes and prepare the dressing in advance, then assemble everything just before serving for the best texture.
What to Pair With This Salad
This salad is great on its own, but it also pairs well with a slice of crusty Dutch oven bread, farro risotto, or mushroom flatbread.
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Description
This easy roasted sweet potato salad is tossed with a cumin-lime dressing, fresh herbs, and roasted pumpkin seeds for a flavorful, healthy dish.
- 1 large sweet potato (about 12oz), peeled and cut into 1/2-inch pieces
- 3 tablespoons olive oil (divided)
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 3 cups arugula
- 1 jalapeño, stemmed, seeded, and minced
- 2 tablespoons minced red onion (soaked in ice water)
- 1/4 cup crumbled feta cheese
- 1/2 cup fresh cilantro leaves and stems, chopped
- 1/4 cup roasted salted pumpkin seeds
- Adjust oven rack to middle position and preheat oven to 450 degrees.
- Spread the sweet potatoes onto a baking sheet, drizzle with one tablespoon of olive oil and sprinkle with salt. Toss and spread into even layer.
- Roast until potatoes are tender and just beginning to brown, 30 to 40 minutes, stirring halfway through roasting.
- In a small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, cumin, smoked paprika, and salt.
- In a large bowl, spread the arugula on the bottom.
- Top with roasted sweet potatoes, jalapeño, red onion, feta, cilantro, and pumpkin seeds. Toss to combine.
Other Ways to Use Sweet Potatoes
If you have leftover sweet potatoes, try making my sweet potato tacos, sweet potato bread, or sweet potato hash!